Post by JJ Judkins on Oct 22, 2010 11:33:45 GMT -6
* Exported from MasterCook *
Coconut Lime Shrimp Skewers
Recipe By :Sunset Magazine
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon ginger -- minced fresh
1 tablespoon minced garlic
1 tablespoon lime zest -- freshly grated
2 tablespoons fresh lime juice
1 can coconut milk -- (14 oz.)
2 pounds large shrimp -- (26 to 30 per lb.), peeled and deveined
1/4 teaspoon kosher salt
Fresh lime wedges for squeezing
1/2 cup coconut -- sweetened shredded coconut, toasted
In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.
Note: Nutritional analysis is per 2-skewer serving.
Source:
"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001898437"
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Per Serving (excluding unknown items): 142 Calories; 7g Fat (45.9% calories from fat); 16g Protein; 3g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.
NOTES : Time: 30 minutes, plus marinating time. A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser. You'll need at least 24 wooden skewers (6 in.).
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Coconut Lime Shrimp Skewers
Recipe By :Sunset Magazine
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon ginger -- minced fresh
1 tablespoon minced garlic
1 tablespoon lime zest -- freshly grated
2 tablespoons fresh lime juice
1 can coconut milk -- (14 oz.)
2 pounds large shrimp -- (26 to 30 per lb.), peeled and deveined
1/4 teaspoon kosher salt
Fresh lime wedges for squeezing
1/2 cup coconut -- sweetened shredded coconut, toasted
In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.
Note: Nutritional analysis is per 2-skewer serving.
Source:
"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001898437"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 142 Calories; 7g Fat (45.9% calories from fat); 16g Protein; 3g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.
NOTES : Time: 30 minutes, plus marinating time. A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser. You'll need at least 24 wooden skewers (6 in.).
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0