RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 801
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| Recipe Name: |
Mango Salad with Grilled Shrimp |
| Source: |
, May 2001 |
Submitted by: |
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Last Modified: |
2007-05-06
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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: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
1 |
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:
16 Each shrimp, jumbo (11-15) shelled, deveined, tail on
2 Tablespoons oil, olive
2 Each mango firm-ripe
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Directions:
Make mango salad:
Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
Grill shrimp:
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten.
Transfer to a tray.
Prepare grill.
Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss mango salad again and divide among plates. Arrange 8 shrimp on top of each serving. |
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| Nutrition per Serving: |
| Calories: |
611 |
Total Carbs: |
55.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
408.0 |
Fat: |
19.0 |
Protein: |
57.75 |
| Fiber: |
5.75 |
Sodium: |
596.51 |
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