Sea Island Shrimp Food

SEA ISLAND CHARBROILED SHRIMP

Steps:

• Prepare charcoal grill.
• Peel and devein shrimp, rinse and pat dry.
• Thread 5 shrimp onto each of 3 skewers, first pushing sharp end of skewer through large end of shrimp, then through tail.
• Set aside.
• Place bread crumbs on flat plate.
• Combine vegetable oil and melted butter in flat bowl.
• Put one skewer on bread crumbs, pressing lightly, then turn over and press crumbs on other side.
• Dip each side into oil and butter mixture, then place on plate and sprinkle each side with lemon pepper and seasoned salt.
• Repeat with remaining skewers.
• Rub grill rack with oil-soaked paper towel to prevent sticking.
• Grill shrimp about 4 to 5 minutes per side, or until done, basting with remaining butter mixture.
• Serve with lemon wedges.
• Makes 3 skewers, each 220 calories (73.6 percent calories from fat), 18 g fat, 60 mg cholesterol, 550 mg sodium, 9 g carbohydrates, 0 g dietary fiber, 6 g protein.
• Source: Sea Island/Express-News files.

ISLAND SHRIMP

Steps:

• Clean shrimp, reserving shells.
• Toss shrimp with the lime, salt and pepper. Set aside.
• Heat oil in a saucepan.
• Add the shells. Saute 3 minutes.
• Add water and wine. Bring to a boil.
• Reduce to 1 cup. Strain.
• Boil cassava 20 minutes. Drain.
• Puree with coconut milk. Season.
• Heat oil in a skillet.
• Add garlic, onion and pepper. Saute 5 minutes.
• Add shrimp. Saute 1 minute.
• Add broth. Saute 1 minute.
• Stir in cassava puree. Heat through.