Wednesday, June 22, 2005

Recipe for Grilled Szechuan Shrimp and Vegetables

This recipe desperately needs a new photo, but it's very tasty!

One of my favorite things to do is take something out of the freezer, look through cookbooks, and create a new dish out of whatever I have thawed. That's how I came up with this recipe. I cooked it in a grill pan, kind of like a wok with holes that sits on the grill. If you don't have a pan like this and your grill slats are not too far apart you might get away with just cooking it on the grill, but the grill pan is great. This is only slightly spicy, and I thought it was very tasty.


Grilled Szechuan Shrimp and Vegetables
(Makes 2 servings, recipe created by Kalyn)
Ingredients:
12 medium-large raw shrimp, shelled and deveined
(Enough shrimp for two servings. I used frozen shrimp which had been thawed.)
2 small zucchini, diced 1" square
1 red bell pepper, diced 1" square
1 small sweet onion, diced 1" square

Marinade Ingredients:
1/4 cup Cardini's Lemon Herb Salad Dressing
(Or use other low-sugar vinaigrette or whisk together 2 1/2 T olive oil and 1 1/2 T lemon juice)
1/4 cup soy sauce
1/4 cup peanut oil or canola oil
1 T lime juice (use fresh if you have it)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 T ginger puree or grated fresh ginger (do not use dried ginger)
1 1/2 T Splenda
1/2 tsp. hot pepper flakes (or more if you like it spicy)

Instructions:
Mix marinade ingredients. Dice zucchini, red pepper, and onion and place in zip loc bag. Pour 2/3 of the marinade over vegetables, and put the other 1/3 of the marinade into another zip loc bag. (You will add the shrimp later.) Let vegetables marinate a few hours or all day in the refrigerator. If you're home, turn them a few times, but it's not essential.

One hour before cooking, add shrimp to second bag and marinate in refrigerator. To cook, put grill pan on grill and preheat grill to medium. Drain vegetables well and add to pan. Cook, turning several times, until vegetables are slightly softened and starting to brown on edges, about 15 minutes.

Drain shrimp while vegetables are cooking. Remove vegetables from pan, add shrimp and grill 4-5 minutes, just until shrimp are firm. DON'T OVERCOOK. Add vegetables back into pan and heat through, about one minute more. Serve immediately.

The Cardini's Lemon Herb Salad Dressing that I use in this recipe is very useful on its own as a marinade for fish or chicken. I've also used it to brush on salmon while it is on the grill.


South Beach Suggestions:
This would be a perfect recipe for any phase of the South Beach Diet. For phase one, serve it with a salad such as Mary's Perfect Salad or Wake Up Your Mouth Thai Cucumber Salad. For phase two or three, add something like Brown Rice with Cashews and Herbs or Curried Rice and Red Lentils.

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