Sun-Dried Tomato Spiced Shrimp

Sun-Dried Tomato Spiced Shrimp Recipe
Becky Luigart-Stayner; Jan Gautro
To get the most flavor from the marinade, press the sides of the bag when you turn it during the marinating process.

Yield:

4 servings (serving size: about 6 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 224
Caloriesfromfat 25 %
Fat 6.1 g
Satfat 1 g
Monofat 2.5 g
Polyfat 1.5 g
Protein 35.5 g
Carbohydrate 5.7 g
Fiber 1.2 g
Cholesterol 259 mg
Iron 4.8 mg
Sodium 292 mg
Calcium 102 mg

Ingredients

1 (8-ounce) jar oil-packed sun-dried tomato halves
1 cup chopped fresh cilantro
1/2 teaspoon lemon rind
2 tablespoons fresh lemon juice
1 1/4 teaspoons curry paste
1 1/2 pounds large shrimp, peeled and deveined
Cooking spray

Preparation

Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 1 tablespoon reserved oil in a food processor. Coarsely chop 1 cup tomatoes; add to food processor. Place remaining oil and sun-dried tomatoes in sun-dried tomato jar; reserve for another use. Add cilantro, rind, juice, and curry to food processor; process until smooth. Combine tomato mixture and shrimp in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove shrimp from bag; discard marinade.

Prepare grill to medium-high heat.

Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done.

Note:

Janice Daciuk,

Cooking Light

September 2004
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