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Barbecued Lime Shrimp and Corn
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Yield: 4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)
Source: Cooking Light Magazine October 2003
CL Comments: With virtually no cleanup, cooking a meal in foil over the fire is simple. Buy premade foil oven bags, or fashion your own from heavy-duty aluminum foil. Then toss the bag directly on the coals. If you skip the couscous, soak up the juices with French bread.
Amy's Comments: If you buy peeled deveined shrimp, this is a no-brainer super fast recipe. It was in the camping section of the magazine, but I did it in a homemade foil pouch and in the oven. The marinade was REALLY good. A big hit with us both. Will definitely make it again!!
I didnt do the couscous, but I think this would be good w/couscous, though. Lots of sauce!!
INGREDIENTS:
1/3 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
2 tablespoons sugar
1 teaspoon ground coriander seeds
1/4 teaspoon black pepper
2 ears corn, each cut crosswise into 4 pieces
1 1/2 pounds large shrimp, peeled and deveined
4 cups cooked couscous
INSTRUCTIONS:
- At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.
- At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.
NUTRITIONAL INFO:
Healthy Units: 6 without couscous, 9 with the couscous
CALORIES 473 (7% from fat); FAT 3.9g (satfat 0.7g, monofat 0.6g, polyfat 1.5g); PROTEIN 42.8g; CARBOHYDRATE 66.7g; FIBER 4g; CHOLESTEROL 259mg; IRON 5.3mg; SODIUM 534mg; CALCIUM 115mg;
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