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Shrimp with Chili Paste





Yields
Makes 4 or 5 servings

Notes: Chilies are winners with shrimp in Sunset. This recipe appeared in August 1987.

 1/3 cup lemon juice
 2 tablespoons salad oil
 1 onion (1/2 lb.), chopped
 1/2 cup lightly packed fresh cilantro
 2 tablespoons minced garlic
 1 tablespoon fresh ginger
 1 to 2 tablespoons chopped fresh jalapeño chilies
 1 cup plain nonfat yogurt
 1 1/2 pounds colossal shrimp (10 to 15 per lb.), shelled and deveined
  Salt
Step 1
1

In a blender or food processor, whirl lemon juice, oil, onion, cilantro, garlic, ginger, and chilies until smooth.

Step 2
2

Mix 1/3 cup chili mixture with yogurt.

Step 3
3

In a bowl, mix the remaining chili mixture with shrimp and let stand at least 10 or up to 30 minutes, then thread shrimp onto metal skewers.

Step 4
4

Prepare barbecue for direct heat.

Step 5
5

If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

Step 6
6

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

Step 7
7

When grill is hot (you can hold your hand at grill level only 2 to 3 seconds) lay skewered shrimp on it. Turn to cook shrimp evenly until they are opaque but still moist-looking in thickest part (cut to test), 5 to 8 minutes

Step 8
8

Push shrimp off skewers and serve with yogurt sauce and salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories220
% Daily Value *
Total Fat 7.6g10%

Saturated Fat 1.1g6%
Cholesterol 169mg57%
Sodium 205mg9%
Total Carbohydrate 11g4%

Dietary Fiber 0.9g4%
Protein 26g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.