Grilled Shrimp with Piri-Piri Sauce (3 PTS) Recipe - Cooking Index
Grilled Shrimp with Piri-Piri Sauce (3 PTS) Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Grilled shrimp |
| 1/4 cup | 59ml | Jumbo shrimp |
| 1 tablespoon | 15ml | Dry white wine |
| 6 | Extra-virgin olive oil | |
| 5 | Garlic cloves | |
| 1/2 cup | 118ml | Hot red chile peppers - seeded & thinly slic (small) Piri-piri sauce |
| 1/4 cup | 59ml | White wine vinegar |
| 1/2 teaspoon | 2.5ml | Extra-virgin olive oil |
| 4 teaspoons | 20ml | Salt |
| Hot red chile peppers - seeded and chopped (small) | ||
| Cooking spray |
To prepare grilled shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine shrimp, wine, 1 tablespoon oil, garlic, and thinly sliced peppers in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally.
To prepare piri-piri sauce, combine vinegar, 1/4 cup oil, salt, and chopped peppers; stir well with a whisk.
Prepare grill.
Remove shrimp from bag; reserve marinade. Thread shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 7 minutes on each side or until done; turn and baste frequently with reserved marinade.
Remove shrimp from skewers; toss with 1/4 cup piri-piri sauce.
Yield: 6 servings (serving size: 5 ounces shrimp).
Note: Store remaining piri-piri sauce in an airtight container in refrigerator. Bring to room temperature before using.
CALORIES 205 (30% from fat); FAT 6.9g (sat 1.1g, mono 3.6g, poly 1.3g); PROTEIN 29.2g; CARB 3.3g; FIBER .20g; CHOL 215mg; IRON 3.70mg; SODIUM 261mg; CALC 82mg
NOTES : Piri-piri is a small, hot pepper. Substitute any small, hot, fresh or dried chile pepper.
M/C formatted by Diane [[email protected]]
Shared by: Diane, Healthy Recipes
Source:
Cooking Light, September 1998
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