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A really different
seafood recipe...
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MARINADE: |
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1 cup |
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brewed
double-strength orange spice tea, cooled |
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¼ cup |
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honey |
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¼ cup |
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rice vinegar |
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¼ cup |
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soy sauce |
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1 Tbs |
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fresh
ginger, peeled and finely chopped |
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½ tsp |
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ground black
pepper
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SHRIMP: |
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1½ lbs |
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medium
shrimp, peeled and deveined |
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salt to
taste |
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2 whole |
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green
onions, thinly sliced |
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1 |
In plastic bag,
combine marinade ingredients. Remove ½ cup marinade; set
aside for dipping sauce. Add shrimp to marinade in bag,
turning to coat. Close bag securely and marinate in
refrigerator 30 minutes or up to 12 hours. |
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2 |
Remove shrimp from
marinade; discard marinade. Thread shrimp onto eight
skewers, dividing evenly. Grill over medium coals 4 to 6
minutes or until shrimp turn pink and are just firm to
the touch, turning once. Season with salt, as desired. |
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3 |
Meanwhile, prepare
dipping sauce by placing reserved ½ cup marinade in
small saucepan. Bring to a boil over medium-high heat.
Boil 3 to 5 minutes or until slightly reduced. Stir in
green onions. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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260.12 |
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Calories From Fat (10%) |
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26.00 |
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% Daily Value |
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Total Fat
2.99g |
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5% |
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Saturated Fat 0.57g |
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3% |
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Cholesterol
258.55mg |
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86% |
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Sodium
786.97mg |
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33% |
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Potassium
497.10mg |
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14% |
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Carbohydrates
27.79g |
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9% |
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Dietary Fiber 0.46g |
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2% |
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Sugar 17.87g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
27.32g |
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Protein
35.63g |
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71% |
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WW Points 5.5 |
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Recipe Source |
| Healthy
Cooking |
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