Wednesday, June 10, 2009
Caribbean Shrimp on a Stick: Pesco-Vegetarians
Many vegetarians eat seafood, which is called a pesco-vegetarian. If you eat seafood, this is excellent!
Yields: 9 servings
3 lbs jumbo shrimp, peeled and deveined
1/2 cup reduced fat or no sugar added orange juice
1/4 cup lime juice
1/2 cup mango chutney
4 garlic cloves
1/2 teaspoon ground white pepper
1 teaspoon dried thyme
Place all of the marinade ingredients in a blender or food processor and process til smooth. Place the shrimp in a shallow dish and pour half of the marinade over the shrimp. Refrigerate the other half of the marinade until you grill the shrimp. Turn the shrimp to coat, cover and refrigerate several hours or overnight.
When ready to cook, thread 8 shrimp on 9 12 inch skewers, leaving a 1/4 inch space between each shrimp. grill over medium heat for 3 to 4 minutes until the shrimp are pink and cooked through. Use the remaining marinade to baste the shrimp several times while cooking. Serve hot.
24 grams of protein!