With the summer flying by quicker than Ussain Bolt (the fastest man in the world!) and my waist line still craving healthy options, I thought it was time to add something different. This time from the ocean!
Shrimp, I love shrimp and so does the family. Shrimp are rich in calcium and protein while low in calories and fat, so they bring great nutritional value to your meals. If you have high cholesterol, you may not want to eat them but otherwise they make a great meal. I prefer the nice big ones, including prawns, but these aren’t always easy to find. Shrimp and prawns are often interchangeably described, even though they are different scientific subspecies. Regardless of the scientific difference, you can cook them pretty much the same.
If you’re like me and always seem to find time passing you by or that there are not enough hours in the day, especially went it comes to dinner time, then shrimp and prawns are perfect to throw on the barbie. They are so easy to grill and are done in no time at all. Here’s how:
- 1-1/2 pounds jumbo shrimp peeled and deveined (or prawns)
- 2 green, 2 orange, 2 red bell peppers, cut into 1 inch triangles
- 1 sweet onion, cut into 1 inch triangles
- 3 cloves garlic, peeled and cut in half
- Fresh ginger, thinly sliced into 12 pieces
- 1 medium sweet onion, peeled and thinly sliced
- 1 jalapeno chilies, seeded and diced
- 1 can coconut milk
- 3 1/2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt,
- 1/3 cup chopped fresh cilantro
- 3 tablespoons melted butter for basting
Putting it together:
Set of bamboo skewers (soak in cold water for 30 minutes)
1. Add the shrimp, peppers, and onions to the skewers, alternating the shrimp, onion and colored bell peppers to make the shrimp kebabs look delicious (use 2 parallel skewers per kebab to make them easy to flip on the barbie) Add the kebabs to a baking dish.
2. The marinade: Chop the garlic, ginger, onion, pepper, and chili in a food processor. Work in the coconut milk, lime juice, oil and salt. Add the cilantro and pulse a few times to mix. (Don’t process the marinade too much after the cilantro is added, or you’ll turn the marinade green.) Pour the marinade over the shrimp kebabs and leave in the refrigerator for 2 or more hours.
3. Turn the barbie to high and don’t forget to brush and oil the grill.
4. Grill the shrimp kebabs 3 minutes per side.
5. Add the ingredients to rice or to a my favorite a fresh green salad.
Eat Smarter to Get Thinner, and Bob’s Your Uncle!
Photo By SRCrawford