Grilled Shrimp with Sweet Hot Sauce
INGRÉDIENTS
- 1 lb medium raw shrimp, peeled and deveined, tail on 500 g
- 8 bamboo or metal skewers (10 inches/25 cm long)
- Marinade
- 1 tsp chili sauce with garlic 5 mL
- 1 Tbsp granulated sugar 15 mL
- 2 tsp cider vinegar 10 mL
- 2 tsp canola oil 10 mL
- 1 Tbsp orange juice 15 mL
- Sauce
- 2/3 cup orange juice 150 mL
- 1/4 cup granulated sugar 60 mL
- 2 Tbsp rice vinegar 30 mL
- 1 Tbsp canola oil 15 mL
- 1 tsp chili sauce with garlic 5 mL
- 1/2 tsp salt 2 mL
- 1 tsp orange zest 5 mL
- 2 tsp grated fresh ginger 10 mL
- canola oil cooking spray
PRÉPARATION
- 1. In small bowl, combine marinade ingredients and set aside. Thread shrimp on eight 10-inch (25 cm) metal or bamboo skewers in "C" fashion. Brush with marinade and let stand 15 minutes in refrigerator.
- 2. Meanwhile, in small saucepan, combine sauce ingredients, except zest and ginger. Bring to a boil over high heat and boil 3 to 4 minutes or until reduced to 1/2 cup (125 mL). Remove from heat and let cool. Add zest and ginger.
- 3. Coat grill pan with canola oil cooking spray and place over high heat until hot. Remove shrimp from marinade; discard marinade. Cook shrimp 2 minutes on each side or until opaque in center. Remove from heat. Brush sauce on shrimp or serve alongside as light dip.
- Tip: The sauce also goes well with grilled pork, chicken breast or fish fillets.
RENDEMENT
4 servings
PORTION
2 skewers
VALEUR NUTRITIVE
Per Serving
| Calories | 255 |
| Lipides | 7 g |
| Gras saturés | 1 g |
| Cholestérol | 185 mg |
| Glucides | 21 g |
| Fibres | 0 g |
| Protéines | 25 g |
| Sodium | 640 mg |
