Try this Bbq Shrimp with Grilled Vegetable Slaw And "Roasted Potat recipe, or contribute your own.
Suggest a better descriptionMMMMM-------------------GRILLED VEGETABLE SLAW------------------------ 1 md Eggplant; sliced 1/4-inch 1 lg Zucchini; sliced lengthwise, ; 1/4-inch 1 lg Red onion; sliced 1/4-inch 1 lg Carrot; peeled, sliced ; lengthwise, ; 1/4-inch 1/4 c Olive oil 2 Lemons; Juice of Salt and black pepper to -tasteMMMMM----------------------ROASTED POTATOES--------------------------- 2 lb Red bliss potatoes; washed -and cut in ; half 1 tb Minced garlic 1/4 c Extra virgin olive oil 6 Scallions; sliced 1/8-inch Salt and black pepper to -taste In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill. 12 large shrimp, de-veined, peeled with tail on Prepare a medium-hot oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 minutes. GRILLED VEGETABLE SLAW: In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 strips. Toss the vegetables with the juice and season. "ROASTED POTATOES": In a large bowl, toss everything together. Wrap in a double thick foil ?papillote.? Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning. PLATING: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve. Drink Suggestions: Shanghai Beer Yield: 4 servings Per serving: 1489 Calories (kcal); 112g Total Fat; (62% calories from fat); 21g Protein; 130g Carbohydrate; 0mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 1/2 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9346 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 1 servings | ||
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Calories: 54 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 17mg | 1 % | |
Potassium 231.4mg | 6 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6.6g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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