"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-31-2017, 08:55 AM   #1
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,938
Shrimp & Mango Skewers

Shrimp & Mango Skewers

Ingredients:
1 lime
1 c. plain low-fat yogurt
1/2 c. packed fresh mint leaves, finely chopped
1/2 tsp curry powder
1 c. whole wheat couscous
5 oz baby spinach (could be peas, or any green vegie that suits)
1 lb shelled and deveined shrimp (26 to 30 count)
2 ripe mangoes, peeled, cut into 1" chunks
Salt & Pepper to taste
1. Soak your bamboo skewers, if using. Prepare the grill for direct medium high heat.
2. Grate 1 tsp of lime peel and squeeze 2 tsp of the lime juice into a mid-size bowl. Stir in the yogurt, 1/2 of the chopped mint, curry powder and S&P to taste.
3. For the couscous & spinach, choose a 4 quart saucepan and bring to a boil 1+1/4 cups water.** Stir in couscous. Cover and remove from heat. Let stand 5 minutes then fork fluff. Lay spinach on top of couscous, recover and let stand 5 minutes more.
4. Thread shrimp & mango alternately onto skewers, keep them well spaced from each other for even grilling. Place half the yogurt mixture into a small bowl for serving with. Brush the remaining mixture all over shrimp and mango. Grill 5 to 7 min. til shrimp turn opaque, turning over once.
5. Toss spinach and couscous to combine, transfer to a large serving platter. Arrange the skewers across the top of the couscous. Drizzle the rest of the yogurt mixture across the platter and garnish with the rest of the mint.

Serves 4. Very fast meal and delicious. Company worthy.

Attached Thumbnails
Click image for larger version

Name:	20170730_194049.jpg
Views:	159
Size:	52.9 KB
ID:	27441   Click image for larger version

Name:	20170730_194054.jpg
Views:	68
Size:	57.0 KB
ID:	27442  

__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-31-2017, 09:22 AM   #2
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,938
I had to change a few things making this but it is a very forgiving recipe.
Didn't realize the pics were fuzzy, sorry about that but too late! That is also the serving plate aka luncheon plate as I was making this for only one person, luckily it was ... me!

For the grilling and serving sauce, I halved the recipe, not sure I could have quartered it... as you know - my math sucks about as badly as GH's. On the S&P I used barely 1/4 of a grind on the salt grinder and much more on the pepper .

You will notice I used peas, that was all I had. Frozen, approx. 1 c., I threw them in just before the water boiled, let it come to its boil, added the couscous as per the recipe. I will be sure the have spinach next time, the peas were good but I think the mouth-feel with the spinach would be nice and completely different. I also used a no-salt vegie stock for the water.

My mangoes were over-ripe and those small yellow ones (can't remember their name). I had a difficult time getting a good size chunk from them that I would have been able to thread.

Lastly, my BBQ grill was out in the middle of the yard somewhere, surrounded by the patio furniture. My patio stones are being relaid. So I used the stove top in a cast iron pan. Worked just fine.

Recipe adapted from a Good Housekeeping magazine. My girlfriend had torn it out of the mag, I copied it and I think I can read a date at the bottom (which was stained) of August 2011.

I was also thinking you could substitute mushrooms (Porcini) for the shrimp if you wanted to make it vegetarian. I guess I would make sure the mushrooms are about the same size as the shrimp would be. I'll have to try that.
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-31-2017, 11:57 AM   #3
Senior Cook
 
Join Date: May 2017
Location: Gerona
Posts: 361
Very lovely .. And simple ..

Have a nice summer ..
__________________
Uncountable artists, have found immense beauty, and amazing cuisine, in this white washed Catalan fishing village, called Cadaqués.
Sagittarius is offline   Reply With Quote
Reply

Tags
mango, recipe, shrimp

Shrimp & Mango Skewers Shrimp & Mango Skewers Ingredients: [INDENT]1 lime 1 c. plain low-fat yogurt 1/2 c. packed fresh mint leaves, finely chopped 1/2 tsp curry powder 1 c. whole wheat couscous 5 oz baby spinach (could be peas, or any green vegie that suits) 1 lb shelled and deveined shrimp (26 to 30 count) 2 ripe mangoes, peeled, cut into 1" chunks Salt & Pepper to taste[/INDENT] 1. Soak your bamboo skewers, if using. Prepare the grill for direct medium high heat. 2. Grate 1 tsp of lime peel and squeeze 2 tsp of the lime juice into a mid-size bowl. Stir in the yogurt, 1/2 of the chopped mint, curry powder and S&P to taste. 3. For the couscous & spinach, choose a 4 quart saucepan and bring to a boil 1+1/4 cups water.** Stir in couscous. Cover and remove from heat. Let stand 5 minutes then fork fluff. Lay spinach on top of couscous, recover and let stand 5 minutes more. 4. Thread shrimp & mango alternately onto skewers, keep them well spaced from each other for even grilling. Place half the yogurt mixture into a small bowl for serving with. Brush the remaining mixture all over shrimp and mango. Grill 5 to 7 min. til shrimp turn opaque, turning over once. 5. Toss spinach and couscous to combine, transfer to a large serving platter. Arrange the skewers across the top of the couscous. Drizzle the rest of the yogurt mixture across the platter and garnish with the rest of the mint. Serves 4. Very fast meal and delicious. Company worthy. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.