Barbecued Jumbo Shrimp with Sweet Chili Dipping Sauce
By JamesSmith And The Canadian Living Test Kitchen
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This recipe makes 6 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per piece: about |
- |
|
cal |
6161 cal |
|
pro |
8 g8g pro |
|
total fat |
1 g1g total fat |
|
sat. fat |
00 sat. fat |
|
carb |
4 g4g carb |
|
fibre |
0 g0g fibre |
|
chol |
57 mg57mg chol |
|
sodium |
60 mg60mg sodium |
|
% RDI: |
- |
|
calcium |
22 calcium |
|
iron |
77 iron |
|
vit A |
22 vit A |
|
vit C |
22 vit C |
|
folate |
11 folate |
Throw a few shrimps on the barbie, mate, for an ideal appetizer.
Ingredients
- 2 lb raw jumbo shrimp , (about 18) peeled and deveined2 2lb lbraw jumbo shrimp, (about 18) peeled and deveined
- 1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
- Sweet Chili Dipping Sauce:
- 1/2 cup rice wine vinegar 1/2 1/2cup cuprice wine vinegar
- 1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
- 1 tsp grated lime rind 1 1tsp tspgrated lime rind
- 4 tsp lime juice 4 4tsp tsplime juice
- 2 tsp Asian hot chili sauce 2 2tsp tspAsian hot chili sauce or hot pepper sauce
- 2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
- 1 tsp cornstarch 1 1tsp tspcornstarch
- 1 tbsp chopped fresh coriander 1 1tbsp tbspchopped fresh coriander
Preparation
Sweet Chili Dipping Sauce: In saucepan, bring vinegar, sugar, 2 tbsp (25 mL) water, lime rind and juice, hot sauce and garlic to boil over medium-high heat. Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and boil until thickened, about 1 minute. Set aside.
(Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.) Stir in coriander.
In large bowl, toss shrimp with oil and half of the sauce; let stand for 10 minutes. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 6 minutes. Serve hot with remaining sauce for dipping.
Source : Canadian Living Magazine: September 2006; Get Grilling: Summer 2007