Grilled-Shrimp Cocktail
Source of Recipe
WW
Recipe Introduction
Makes 4 appetizer servings
Prep: 25 minutes
Chill: 30 minutes
Grill: 8 minutes
WW-1pt
List of Ingredients
8 ounces fresh or frozen large shrimp in shells (10 to 16)
1 large tomato, seeded and coarsely chopped (about 1 cup)
2 tablespoons fresh tarragon leaves
2 tablespoons lemon juice
3 large cloves garlic
1/8 teaspoon salt
1/8 teaspoon pepper
Recipe
1. Thaw shrimp, if frozen. Peel and devein shrimp, keeping tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a small food processor bowl or a blender container combiner tomato, tarragon, lemon juice, garlic, salt, and pepper. Cover and process or blend with several on/off turns until mixture is coarsely chopped. Remove half of mixture (about 1/3 cup) to a small bowl and set aside. Process or blend remaining mixture until nearly smooth.
3. In a large plastic bag combine shrimp and the smooth tomato mixture. Seal bag. Marinate in refrigerator for 30 to 45 minutes. On 2 long metal skewers, thread shrimp, leaving a space of about 1/4 inch between pieces to allow for even cooking. Grill on rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until shrimp are opaque, turning once. Remove shrimp from skewers and place them in a bowl. Toss shrimp with the reserved, coarsely chopped tomato mixture. Serve in individual cocktail glasses. Makes 4 appetizer servings.
Nutrition facts per serving:
calories: 50
total fat: 1g
saturated fat: 0g
cholesterol: 65mg
sodium: 147mg
carbohydrate: 4g
fiber: 1g
protein: 8g
vitamin C: 26%
calcium: 1%
iron: 8%
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