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Name: Spicy Thai Shrimps on Skewers
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 lb shrimps Extra large, cleaned, 1-kg; 1 tb Thai fish sauce or soy sauce; 1 ts Asian sesame oil 5 mL; 3 Cloves garlic; 1 Piece fresh ginger root; 1 Hot chile pepper seeded and; 1/4 c fresh Roots and stems; 2 tb Hoisin sauce 25 mL; 1 tb Lime juice 15 mL; 1 tb Honey 15 mL; 1 tb Rice vinegar 15 mL; 40 Wooden skewers

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INGREDIENTS

2 lb shrimps ; Extra large, cleaned, 1-kg
1 tb Thai fish sauce ; or soy sauce
1 ts Asian sesame oil ; 5 mL
3 Cloves garlic
1 Piece fresh ginger root
1 Hot chile pepper ; seeded and
1/4 c fresh ; Roots and stems
2 tb Hoisin sauce ; 25 mL
1 tb Lime juice ; 15 mL
1 tb Honey ; 15 mL
1 tb Rice vinegar ; 15 mL
40 Wooden skewers

Servings

INSTRUCTIONS

Soak wooden skewers in cold water for at least 1/2 hour. Pat shrimps dry. In a food processor or blender, place garlic, ginger, chile, cilantro roots and stems (or leaves) and blend to a paste. Blend in hoisin sauce, fish sauce, lime juice, honey, rice vinegar and sesame oil. Place shrimps and marinade in a bowl and allow to marinate at least 1/2 hour. Remove skewers from water and and thread shrimps on skewers from their head to tail so that shrimps are relatively straight. Have the head of the shrimp almost to the end of the pointed side of the skewer. The shrimps can be grilled or broiled ahead and served at room temperature or warmed up. To cook, grill on a barbecue, under the broiler or in a grill pan for a total of 5 to 6 minutes or until shrimps are pink, opaque and cooked through. Be careful that the skewers do not burn too much. Arrange with skewers pointed out around the dip. NOTES : Yields 40 shrimp on skewers

NOTES

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Spicy Thai Shrimps on Skewers

2 lb shrimps Extra large, cleaned, 1-kg
1 tb Thai fish sauce or soy sauce
1 ts Asian sesame oil 5 mL
3 Cloves garlic
1 Piece fresh ginger root
1 Hot chile pepper seeded and
1/4 c fresh Roots and stems
2 tb Hoisin sauce 25 mL
1 tb Lime juice 15 mL
1 tb Honey 15 mL
1 tb Rice vinegar 15 mL
40 Wooden skewers

Soak wooden skewers in cold water for at least 1/2 hour. Pat shrimps dry.    In a food processor or blender, place garlic, ginger, chile, cilantro roots  and stems (or leaves) and blend to a paste. Blend in hoisin sauce, fish  sauce, lime juice, honey, rice vinegar and sesame oil.    Place shrimps and marinade in a bowl and allow to marinate at least 1/2  hour.    Remove skewers from water and and thread shrimps on skewers from their head  to tail so that shrimps are relatively straight. Have the head of the  shrimp almost to the end of the pointed side of the skewer.    The shrimps can be grilled or broiled ahead and served at room temperature  or warmed up. To cook, grill on a barbecue, under the broiler or in a grill  pan for a total of 5 to 6 minutes or until shrimps are pink, opaque and  cooked through. Be careful that the skewers do not burn too much. Arrange  with skewers pointed out around the dip.        NOTES : Yields 40 shrimp on skewers

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Nutrition

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Serving Size: 1 Serving (1047g)
Recipe Makes: 1

Calories: 1138
Calories from Fat: 192 (17%)

Amt Per Serving		% DV

	Total Fat 21.4g	28 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 8.6g
Cholesterol 1362.9mg		419 %
Sodium 3239.4mg		112 %
Potassium 1961.1mg		52 %
Total Carbohydrate 40.3g		12 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 38.4g
Protein 185.5g		265 %
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.

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Calories per serving: 1138

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