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Ingredientes
- 1 lb large shrimp (21 to 25 count or possibly larger)
- 1/2 c. soy sauce
- 1 tsp minced fresh ginger root
- 1 tsp minced garlic
- 2 Tbsp. white wine
- 1 tsp minced mix of fresh parsley and cilantro
- 1 x ripe mango, seeded and thinly sliced
- 1/4 c. finely diced red bell pepper
- 1/4 c. raisins
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. packed brown sugar
- 1/4 tsp EACH grnd nutmeg and grnd cloves Preparation
Direcciones
- For Jumbo Shrimp:Peel and devein shrimp; rinse and pat dry. To make a marinade for the shrimp, combine soy sauce, ginger, garlic, wine and minced herbs in a round casserole or possibly 10-inch glass pie plate. Place shrimp in marinade for 1 minute. Pour off all but 2 Tbsp. of marinade.
- TO COOK ON STOVE: Preheat a non-stick skillet over medium-high heat.Add in shrimp in remaining marinade. Cook about 3 to 4 min, stirring constantly, till shrimp turn pink.
- TO GRILL: Remove shrimp from marinade and thread onto skewers. Grillover medium-warm coals, about 2 min on each side.
- TO MICROWAVE: Leave shrimp in glass dish. Stirring midway through cooking,microwave on high 3 min, or possibly till shrimp turn pink and opaque. Place shrimp around edges of 4 plates and place chutney in the center. Serve immediately.
- For Mango Chutney:In a non-metal bowl, combine mango, bell pepper, raisins, vinegar, sugar, nutmeg and cloves. Stir, cover and let stand refrigerated overnight.
- Makes 1 1/2 c..
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 20 | 9% |
| Total Fat 2.2g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 1970mg | 82% |
| Potassium 456mg | 13% |
| Total Carbs 25.54g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 19.07g | 13% |
| Protein 25.68g | 41% |
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