Tandoori Grilled Shrimp
(makes 4 servings)
|2||large cloves garlic, sliced|
|1||1/2-inch (1.25 cm) piece ginger, peeled and sliced|
|juice of 1 lime|
|1/4||teaspoon (1.25 ml) ground turmeric|
|2||teaspoons (10 ml) ground cumin|
|1/4||teaspoon (1.25 ml) kosher salt (optional)|
|1/4 to 1/2||teaspoon (1.25 to 2.5 ml) crushed dried red pepper flakes|
|8||ounces (240 g) nonfat plain yogurt|
|1||pound (480 g) large shrimp, peeled and deveined|
|paprika for garnish|
|vegetable cooking spray|
|fresh lime wedges for garnish|
- In a food processor fitted with a metal blade, or a blender, combine the garlic, ginger, lime juice, turmeric, cumin, salt, red pepper flakes, and yogurt. Blend well and place in a glass bowl until ready to use.
- One hour before grilling, place the shrimp into the yogurt marinade.
- Soak wooden skewers in warm water to prevent burning. Place the shrimp on the skewers. Sprinkle the top of shrimp with paprika and grill, 4 to 6 inches from source of heat, on a rack that you have lightly coated with cooking spray for one minute. Carefully turn, sprinkle with paprika and grill until shrimp are cooked through, another 2 to 3 minutes.
- Place shrimp on platter with fresh lime wedges and serve immediately.
|Per serving:||110 calories (9% calories from fat), 18 g protein, 1 g total fat (0.2 g saturated fat), 6 g carbohydrates, 0 dietary fiber, 136 mg cholesterol, 200 mg sodium|
|Diabetic exchanges:||2 1/2 very lean protein, 1/2 carbohydrate (skim milk)|