Outstanding. I used red curry paste. I was cooking for two, so only used about half the amount of shrimp and saved some of the excess marinade (unused, of course), which made a delicious condiment for sandwiches.
Sun-Dried Tomato Spiced Shrimp
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)
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Amount per serving
- Calories: 224
- Calories from fat: 25%
- Fat: 6.1g
- Saturated fat: 1g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.5g
- Protein: 35.5g
- Carbohydrate: 5.7g
- Fiber: 1.2g
- Cholesterol: 259mg
- Iron: 4.8mg
- Sodium: 292mg
- Calcium: 102mg
- 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
- 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.
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