Plump shrimp in a spicy marinade are a quick and easy appetizer. If you don't have access to a grill, a broiler works just as well. Plan ahead because the shrimp need to marinate overnight.
- 2-inch piece ginger, peeled, chopped
- 2 serrano chiles
- 1/2 cup chopped fresh cilantro
- 24 large shrimp, cleaned, deveined
- 2 teaspoons turmeric
- 1 teaspoon salt
- Sweet Tomato Chutney (see recipe)
- Fresh cilantro leaves and serrano chiles, for garnish
Companion recipe: Sweet Tomato Chutney
Pulse ginger, chiles and cilantro in food processor until finely chopped. Transfer to large glass bowl. Add shrimp and stir to coat well. Sprinkle turmeric over. Cover and refrigerate overnight.
Sprinkle shrimp with salt. Heat grill over high heat. Grill shrimp until opaque in center, about 2 minutes per side. Arrange shrimp on platter. Garnish with cilantro and serrano chiles. Serve with Sweet Tomato Chutney.
Recipe provided by Chef David McMillan, Executive Chef at An Original Occasion.
Serving Size = 3 shrimp
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
148 calories; 4g total fat; 32mg cholesterol; 195mg sodium; 21g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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