Okay, it's hot enough to cook on the sidewalk around here. It's the kind of sticky hot that leaves you breathless and not wanting to even move, much less cook. To avoid heating up the house any more than you have to, here's a great recipe for the grill! My advice to you is for your husband to do the hot outside stuff and you do the easy inside blending!
Items on sale that can be used in this meal:
Large White Shrimp, 31-35 lb., $4.99
Mangos, 67¢ ea
Georgia Sweet Corn, 15¢ ea
Persian Limes, 20¢ ea
Minute Rice, price unknown
Final Price: Cheap
Shrimp Skewers with Curried Mango Sauce
from Coastal Living, MAY 2000
- 30 unpeeled large fresh shrimp
- 2 to 3 teaspoons chili powder
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- Curried Mango Sauce (recipe below)
- Garnish: lime wedges
Peel shrimp, leaving tails intact. Devein shrimp, if desired.
Toss together shrimp, chili powder, salt, and olive oil in a large bowl. Thread 5 shrimp onto each skewer, bending each shrimp to pass through skewer twice.
Grill, without grill lid, over high heat (400° to 500°) 4 to 5 minutes or just until shrimp turn pink, turning once. Serve warm with Curried Mango Sauce. Garnish with lime wedges.
Curried Mango SauceIngredients:
- 1 medium mango, chopped
- 1/3 cup peeled and chopped English cucumber
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon curry powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
Process all ingredients in a blender until smooth, stopping once to scrape down sides.
Serve the above recipes with corn on the grill and/or rice.