* Exported from MasterCook *
Grilled Jumbo Shrimp with Sweet-and-Sour Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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SAUCE
1 tablespoon peanut oil
2 teaspoons minced garlic
1/2 teaspoon minced ginger
1/2 cup orange marmalade
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon fish sauce
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 pounds jumbo shrimp -- (16- to 20-count) peeled and deveined
1. SAUCE. In a small saucepan warm the peanut oil over medium heat. Add the ginger and garlic; cook until golden brown, 30 to 60 seconds, stirring often. Add the remaining sauce ingredients; stir until the marmalade has melted. Remove the saucepan from the heat and set aside at room temperature. If made ahead, warm the sauce over medium heat until the marmalade has melted again.
2. MARINADE. In a large bowl mix the oil, salt, chile powder, paprika, and pepper. Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
3. GRILL SHRIMP. With the lid closed, grill the shrimp over Direct High heat (500° to 550°F) until they are just opaque in the center and firm to the touch, 3 to 5 minutes, turning once.
4. SERVE warm with as much sauce as you like drizzled over the top.
Serves: 4 to 6
Source: Jan. 6, 2006, Weber.com Recipe of the Week
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Per Serving (excluding unknown items): 311 Calories; 12g Fat (34.2% calories from fat); 31g Protein; 20g Carbohydrate; 1g Dietary Fiber; 230mg Cholesterol; 563mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Grilled Jumbo Shrimp with Sweet-and-Sour Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE
1 tablespoon peanut oil
2 teaspoons minced garlic
1/2 teaspoon minced ginger
1/2 cup orange marmalade
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon fish sauce
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 pounds jumbo shrimp -- (16- to 20-count) peeled and deveined
1. SAUCE. In a small saucepan warm the peanut oil over medium heat. Add the ginger and garlic; cook until golden brown, 30 to 60 seconds, stirring often. Add the remaining sauce ingredients; stir until the marmalade has melted. Remove the saucepan from the heat and set aside at room temperature. If made ahead, warm the sauce over medium heat until the marmalade has melted again.
2. MARINADE. In a large bowl mix the oil, salt, chile powder, paprika, and pepper. Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
3. GRILL SHRIMP. With the lid closed, grill the shrimp over Direct High heat (500° to 550°F) until they are just opaque in the center and firm to the touch, 3 to 5 minutes, turning once.
4. SERVE warm with as much sauce as you like drizzled over the top.
Serves: 4 to 6
Source: Jan. 6, 2006, Weber.com Recipe of the Week
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 311 Calories; 12g Fat (34.2% calories from fat); 31g Protein; 20g Carbohydrate; 1g Dietary Fiber; 230mg Cholesterol; 563mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0