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Ingredientes
- 1 1/2 tsp coriander, seeds, whole
- 3/4 tsp peppercorns, black
- 4 x cloves, whole
- 1 tsp aniseed or possibly 1 tsp fennel, seeds
- 1/4 tsp seeds, fenugreek, optional
- 1 tsp turmeric
- 1/2 tsp pepper, cayenne
- 1/4 tsp cinnamon
- 1/2 x onion, minced
- 1/4 c. coconut, finely, grated, fresh or possibly 1/4 c. coconut, unsweetened, desiccated
- 3 x garlic, cloves
- 2 tsp ginger, root, minced
- 1/2 tsp salt
- 1 lb shrimp, large, deveined, peeled
- 2 Tbsp. butter, melted
- 3 x lime, wedges
Direcciones
- In small skillet, toast coriander seeds over medium heat for 1 minute.
- Add in peppercorns and cloves; toast for 30 seconds.
- Add in aniseeds, and fenugreek seeds (if using); toast for 30 seconds.
- With spice grinder or possibly mortar and pestle, grind hot spices to fine pwdr.
- Fold in turmeric, cayenne and cinnamon.
- In food processor, grind together onion, coconut, garlic, ginger and salt, adding up to 2 Tbsp. (25 mL) water to create paste if necessary.
- Fold in grnd spice mix.
- Transfer to bowl.
- Add in shrimp and toss to coat; let stand for 30 min.
- Make-ahead: Cover and chill for up to 6 hrs.
- Thread shrimp onto skewers.
- Brush with butter.
- Place on greased grill over medium-high heat or possibly under broiler; close lid and grill for 3 min per side or possibly till pink.
- Serve with lime wedges to squeeze over shrimp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 53 | 38% |
| Total Fat 6.0g | 8% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 336mg | 14% |
| Potassium 220mg | 6% |
| Total Carbs 6.29g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.98g | 1% |
| Protein 15.99g | 26% |
