Grilled Shrimp with Papaya Salsa
Source: Better Homes and Gardens
Serves 6
- 1-1/2 pounds fresh or frozen large shrimp in shells
- 1 tablespoon butter or margarine, melted
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground red pepper
- 1 fresh serrano pepper
- 1 small papaya and/or mango, peeled, seeded, and coarsely
chopped (about 1-1/3 cups)
- 1/3 cup chopped, peeled jicama
- 2 tablespoons pineapple juice or orange juice
- 1 tablespoon snipped fresh cilantro or parsley
- Nonstick spray coating
- 1/3 cup chopped red sweet pepper
1. Thaw shrimp, if frozen. Peel and deve in, leaving tails
intact, if desired. Stir together melted butter or margarine,
salt, cumin, white pepper, and ground red pepper in a small
bowl. Drizzle over shrimp, tossing to coat.
2. For salsa, wear plastic gloves to halve serrano pepper;
remove seeds, stem, and veins; finely chop. In a bowl toss
together serrano pepper, papaya or mango, sweet pepper, jicama,
pineapple or orange juice, and cilantro or parsley. Set aside.
3. Spray a grill basket with nonstick coating. Arrange shrimp
in basket. Close basket. Or, thread shrimp on 8 metal skewers,
leaving 1/4 inch between pieces. Place basket or skewers on
rack of uncovered grill directly over medium coals. Grill
for 10 to 12 minutes or until shrimp turn opaque, turning
once halfway through grilling. Remove shrimp from basket.
Serve shrimp with salsa.
Indirect Grilling: In a covered grill arrange preheated coals
around a drip pan. Test for medium heat above pan. Place grill
basket or skewers on grill rack over drip pan. Cover and grill
for 8 to 10 minutes or until shrimp turn opaque, turning once
halfway through grilling.
Nutrition Facts per Serving:
calories: 102, total fat: 3g
saturated fat: 1g
cholesterol: 136mg
sodium: 259mg
carbohydrate: 5g
fiber: 0g
protein: 14g
vitamin A: 19%
vitamin C: 56%
iron: 15%
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