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Grilled Shrimp-and-Plum Skewers with Sweet Hoisin Sauce
The ginger gives these kebabs a spicy, peppery bite that's mellowed by the sweet sauce.
12 jumbo shrimp, peeled and deveined (about 1 pound)
3 plums, quartered
2 tablespoons minced peeled fresh ginger
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon white or black pepper
Sweet Hoisin Sauce
Cooking spray
1/4 cup (1 1/2-inch) julienne-cut green onions (optional)
1 lime, quartered (optional)
Prepare grill.
Toss shrimp, plums, ginger, olive oil, salt, and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers.
Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes. Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired.
Totals include Sweet Hoisin Sauce.
Yield: 4 servings (serving size: 1 kebab and about 2 tablespoons sauce)
CALORIES 220 (26% from fat); FAT 6.4g (satfat 0.9g, monofat 3.2g, polyfat 1.6g); PROTEIN 18.6g; CARBOHYDRATE 21.5g; FIBER 1.5g; CHOLESTEROL 130mg; IRON 2.6mg; SODIUM 800mg; CALCIUM 60mg;
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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