Spicy Passion Fruit-Glazed Shrimp

Becky Luigart-Stayner
Passion fruit gives the glaze a sweet-and-sour taste. Serve these kebabs over a bed of basmati or jasmine rice. When straining the glaze, press with the back of a spoon to extract as much passion fruit pulp as possible.

Yield:

4 servings (serving size: 2 skewers and 2 lime wedges)

Recipe from

Nutritional Information

Calories 277
Caloriesfromfat 10 %
Fat 3.1 g
Satfat 0.6 g
Monofat 0.5 g
Polyfat 1.2 g
Protein 35.2 g
Carbohydrate 26.2 g
Fiber 0.7 g
Cholesterol 259 mg
Iron 4.5 mg
Sodium 403 mg
Calcium 92 mg

Ingredients

1/2 cup water
1/2 cup sugar
1/2 cup passion fruit pulp (about 4 passion fruit)
2 tablespoons fresh lime juice
1 teaspoon low-sodium soy sauce
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
Cooking spray
8 lime wedges

Preparation

Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Add passion fruit pulp, stirring well, and cook 1 minute. Remove from heat; cool 15 minutes.

Strain passion fruit mixture through a sieve into a large bowl; discard seeds. Add lime juice, soy sauce, red pepper, and salt, stirring well. Set 1/2 cup passion fruit mixture aside. Add shrimp to remaining passion fruit mixture, and toss well to coat. Cover and refrigerate 15 minutes.

Prepare grill.

Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done, basting with reserved 1/2 cup passion fruit mixture. Serve with lime wedges.

Note:

Cynthia Nicholson,

June 2005