RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3897
View Recipe |
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Recipe Name: |
Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Shellfish |
Kosher: |
No |
Ethnicity: |
Caribbean |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.24
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 2 Teaspoons ginger root minced 16 Each shrimp, 26-30 (large) peeled and deveined 1 Medium mango peeled, pitted, chopped 1 Teaspoon oil, sesame, dark
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Directions:
Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve. |
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Nutrition per Serving: |
Calories: |
470 |
Total Carbs: |
54.5 |
Net Carbs: |
0.0 |
Cholesterol: |
86.0 |
Fat: |
14.6 |
Protein: |
17.78 |
Fiber: |
8.10 |
Sodium: |
19.17 |
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