Grilled Shrimp with Tropical Fruit Sauce

Name: Grilled Shrimp with Tropical Fruit Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons chili-garlic paste; 6 servings Hot cooked rice; 2 Tbsps dark sesame oil; 59 milliliters minced fresh cilantro; 1 Tbsp grated fresh ginger; 3 green onions, sliced; 1 slice Garnishes: lime green onions; 59 milliliters fresh lime juice, divided; 2 papayas or mangoes, peeled and cubed; 958 grams peach nectar; 4 plum tomatoes, seeded and diced; 1 teaspoons salt; 907 grams unpeeled, large fresh shrimp

Grilled Shrimp with Tropical Fruit Sauce might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 428 calories, 34g of protein, and 7g of fat per serving. A mixture of chili-garlic paste, ginger, garnishes: lime, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the peach nectar you could follow this main course with the Spiced Peach Pie as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Peel shrimp, and devein, if desired; set aside.

Ingredients you will need

Shrimp

Bring nectar to a boil in a medium saucepan; boil 45 minutes or until reduced to 1 cup. Stir in 2 tablespoons lime juice and next 3 ingredients.

Ingredients you will need

Lime Juice

Nectar

Equipment you will use

Sauce Pan

Remove from heat, and cool.

Pour half of nectar mixture in a large shallow dish or heavy-duty zip-top plastic bag; add shrimp. Cover or seal, and chill 1 hour.

Ingredients you will need

Nectar

Shrimp

Equipment you will use

Ziploc Bags

Remove shrimp from marinade, discarding marinade.

Ingredients you will need

Marinade

Shrimp

Grill, in 2 batches, in a grill basket over medium-high heat (350 to 40

Equipment you will use

Grill

3 to 4 minutes or until shrimp turn pink.

Ingredients you will need

Shrimp

Add remaining 2 tablespoons lime juice, tomato, and next 4 ingredients to remaining nectar mixture. Cook over medium heat until thoroughly heated. Stir in shrimp; serve over rice.

Ingredients you will need

Lime Juice

Nectar

Shrimp

Tomato

Rice

Garnish, if desired.

*1 pineapple, chopped, may be substituted for papaya.

Ingredients you will need

Pineapple

Papaya

NOTE: Select unblemished papayes or mangoes that yield slightly to pressure. If underripe, place in a paper bag at room temperature to speed up the process.

Ingredients you will need

Mango

Equipment

Sauce Pan

Ziploc Bags

Grill

Ingredients

Servings:

1teaspoons

chili-garlic paste 6servings

Hot cooked rice 2Tbsps

dark sesame oil 59milliliters

minced fresh cilantro 1Tbsp

grated fresh ginger 3

green onions, sliced 1slice

Garnishes: lime green onions 59milliliters

fresh lime juice, divided 2

papayas or mangoes, peeled and cubed 958grams

peach nectar 4

plum tomatoes, seeded and diced 1teaspoons

salt 907grams

unpeeled, large fresh shrimp

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.