Grilled shrimp with mango salad
29/10/2009 4:24:30 am catégorie
Salads Main dish Low-fat Seafood Shellfish
2 Firm, not-quite-ripe mangoes
2 tb Thinly sliced shallots
6 tb Lime juice
3 tb Asian fish sauce (nam pla or
--nuoc mam)
1 ts Sugar
1/2 ts Minced garlic
1 ts Minced serrano chili
1 lb Shrimp
2 c Watercress sprigs, washed
1/2 c Fresh mint leaves, washed
With a sharp knife, cut peel from mangoes. Coarsley shred mangoes by
sliding them across a hand shredder.
In a bowl, mix shallots, lime juice, fish sauce, sugar, garlic and
chili. Add shredded mangoes, mix and set aside.
Shell and devein shrimp; rinse well. Divide shrimp into 4 equal
portions. Thread 1 portion onto 2 parallel skewers (to keep shrimp
from rotating around skewer). Repeat with remaining shrimp.
Place shrimp on a barbecue grill (med-hot) (if using gas grill close
lid). Cook shrimp, turning once, until opaque but still moist-looking
in center of thickest part, about 6 minutes.
With a slotted spoon, mound mango salad on a platter or 4 plates. Lay
shrimp on salad, surround with watercress, and scatter with mint. Then
evenly pour remaining dressing over the shrimp.
Per serving: 244 cal, 3.4g fat (13% of cal), 22 g pro,
597 mg sodium, 140 mg chol.
Reprinted from Sunset Magazine, July 1996.
