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Рецепт Lime In The Coconut Shrimp
by Global Cookbook

Lime In The Coconut Shrimp
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Ингредиенты

  • 1/2 c. freshly-squeezed lime juice (abt 3 limes)
  • 1/4 c. reduced-fat coconut lowfat milk
  • 1/4 c. rum
  • 1 Tbsp. honey
  • 1 tsp grated lime zest
  • 2 lb medium shrimp peeled, deveined
  • 1 x red onion cut in 3/4" pcs

Инструкции

  1. Seafood Alternatives: scallops, cubed halibut
  2. In a large bowl, combine the lime juice, coconut lowfat milk, rum, honey and lime zest; stir to mix. Add in the shrimp and toss to proportionately coat. Cover and chill for 30 min.
  3. If using bamboo skewers, soak them in a bowl of cool water for at least 30 min before grilling. Preheat the grill to high, or possibly heat coals till they glow red, with white ash around the edges.
  4. Take the shrimp from the marinade, allowing excess to drip off, and thread them onto the skewers, alternating with pcs of red onion; you should have about 12 skewers. Avoid crowding shrimp on the skewers or possibly they will cook unevenly. Reserve the marinade.
  5. Rub a lightly oiled towel or possibly cloth over the grill, add in the shrimp skewers and cook till pink and lightly browned, 2 to 3 min. Brush the tops with more marinade, turn the skewers and continue cooking till the shrimp are opaque through the thickest part, 1 to 2 min longer.
  6. If desired, bring the remaining marinade to a boil for 1 minute and drizzle it over the shrimp before serving.
  7. This recipe yields 4 to 6 servings.
  8. Comments Inspired tropical flavors in this marinade make a grilled shrimp without peer. No more humdrum grilling! The marinade may sound good sufficient to drink, but save it for the shrimp.