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Sun-Dried Tomato Spiced Shrimp

Sun-Dried Tomato Spiced Shrimp
Becky Luigart-Stayner; Jan Gautro
Yield

4 servings (serving size: about 6 ounces)

To get the most flavor from the marinade, press the sides of the bag when you turn it during the marinating process.

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

Nutrition 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

How to Make It

  1. 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.

  2. Prepare grill to medium-high heat.

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