Post by cakegirl62 on Jul 26, 2004 10:20:16 GMT -5
SPICY SKEWERED SHRIMP
Serves 4; 2 skewers per serving
32 medium shrimp, with shells and tails
Marinade
2 tablespoons sake or lemon juice (optional)
2 tablespoons light soy sauce
2 tablespoons mirin
2 teaspoons grated fresh gingerroot
1 green onion, finely chopped
2 to 3 drops fragrant toasted sesame oil or 2 to 3 drops hot chili oil
Rinse the shrimp and pat dry with paper towels. Set aside.
Combine the marinade ingredients in a medium mixing bowl. Add shrimp to the marinade and toss well to coat. Leave the shrimp in the mixture, covered, for up to 12 hours in the refrigerator.
About 10 minutes before cooking time, place 8 8-inch bamboo or wooden skewers in water to cover. Prepare grill or preheat broiler.
Remove shrimp from the marinade. Pour marinade into a small saucepan and bring to a boil over high heat. Reduce heat and slowly boil marinade for 5 minutes. Meanwhile, thread 4 shrimp onto each skewer.
Grill over hot coals or broil for 1 to 2 minutes on each side, 3 to 4 inches from the coals or broiler.
Brush the shrimp with some of the marinade and grill or broil for another minute or so, until the shells look chalky with just a little char. Serve hot, at room temperature, or cold.
Calories: 57
Protein: 9 g
Carbohydrates: 2 g
Total Fat: 0 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Cholesterol: 79 mg
Sodium: 392 mg
Reprinted with permission from the American Heart Association Around The World Cookbook, Copyright © 1996 by the American Heart Association. Published by Times Books, a division of Random House, Inc.
Serves 4; 2 skewers per serving
32 medium shrimp, with shells and tails
Marinade
2 tablespoons sake or lemon juice (optional)
2 tablespoons light soy sauce
2 tablespoons mirin
2 teaspoons grated fresh gingerroot
1 green onion, finely chopped
2 to 3 drops fragrant toasted sesame oil or 2 to 3 drops hot chili oil
Rinse the shrimp and pat dry with paper towels. Set aside.
Combine the marinade ingredients in a medium mixing bowl. Add shrimp to the marinade and toss well to coat. Leave the shrimp in the mixture, covered, for up to 12 hours in the refrigerator.
About 10 minutes before cooking time, place 8 8-inch bamboo or wooden skewers in water to cover. Prepare grill or preheat broiler.
Remove shrimp from the marinade. Pour marinade into a small saucepan and bring to a boil over high heat. Reduce heat and slowly boil marinade for 5 minutes. Meanwhile, thread 4 shrimp onto each skewer.
Grill over hot coals or broil for 1 to 2 minutes on each side, 3 to 4 inches from the coals or broiler.
Brush the shrimp with some of the marinade and grill or broil for another minute or so, until the shells look chalky with just a little char. Serve hot, at room temperature, or cold.
Calories: 57
Protein: 9 g
Carbohydrates: 2 g
Total Fat: 0 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Cholesterol: 79 mg
Sodium: 392 mg
Reprinted with permission from the American Heart Association Around The World Cookbook, Copyright © 1996 by the American Heart Association. Published by Times Books, a division of Random House, Inc.
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