TROPICAL SHRIMP SCAMPI
This fruity shrimp scampi has a citrus kick.
Provided by marcod
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
- While pasta is cooking, combine the olive oil, pineapple juice, orange juice, orange zest, lemon zest, salt, pepper, and garlic in a blender. Blend on high speed until smooth.
- Pour sauce into a large skillet over medium-high heat. Bring to a simmer and cook for 2 minutes. Add the shrimp and parsley; cook until shrimp are pink and cooked through, 3 to 5 minutes.
- Drain the linguini, and place on a serving platter. Spoon the shrimp and sauce over the pasta, and top with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 61.1 g, Cholesterol 116.5 mg, Fat 20.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 3.3 g, Sodium 551.5 mg, Sugar 6.4 g
IRRESISTIBLE GRILLED SHRIMP WITH FRUIT SALSA
These skewers are super lean and scrumptious-especially when dipped in the fresh fruit salsa. We rave about the salsa's sweet heat and the shrimp's party-pretty look. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings (1-1/4 cups salsa).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa.,
Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
ISLAND TROPICAL SHRIMP WITH FRUIT SALSA
This is a great Caribbean shrimp dish that I wanted to get on Zaar for the Caribbean. This recipe comes from Walter Scheib, former White House Chef. The warm fruit salsa is a perfect accompaniment & adds to the flavor of this wonderful dish.
Provided by Vseward Chef-V
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- In a large bowl- combine all ingredients except shrimp & set aside.
- Go ahead & preheat your grill to medium heat.
- Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
- Baste shrimp once more before serving.
- Serve on top of warm fruit salsa.
- Warm Fruit Salsa:.
- In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
- Add fruit and tomatoes, cooking for 2 - 3 minutes, don't stir or over-mix as fruit will break up.
- Add cumin, coriander, lime juice & hot sauce. Cook 1 - 2 minutes, the fruit should be warm, not mushy.
- Add chopped cilantro when ready to serve.
- Serve on top of warm fruit salsa.
Nutrition Facts : Calories 284.4, Fat 22.5, SaturatedFat 3.1, Cholesterol 42.6, Sodium 51.3, Carbohydrate 14.5, Fiber 1.8, Sugar 6.7, Protein 7.2
ISLAND FRUIT SALSA
Steps:
- In a large mixing bowl combine all the ingredients. Stir and refrigerate until use. Best if used the same day it is made.
ISLAND SALSA
Categories Condiment/Spread Fruit Onion No-Cook Cocktail Party Vegetarian Quick & Easy Low Sodium Kiwi Mango Pineapple Bell Pepper Hot Pepper Summer Healthy Vegan Cilantro Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in medium bowl. Season with white pepper and salt. (Can be made 3 hours ahead.)
TROPICAL ISLAND SHRIMP KABOBS
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 23mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
ISLAND CHICKEN WITH FRUIT SALSA
A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!
Provided by Terry Coonan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
- Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 62.8 mg, Sugar 25.2 g
TROPICAL FRUIT SALSA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Gently toss together all ingredients with salt and pepper to taste.
TROPICAL FRUIT SALSA
Provided by James Peterson
Categories Condiment/Spread Fruit Side Cinco de Mayo Summer Party Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
- Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
- In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.
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