POLYNESIAN GRILLED SHRIMP
Steps:
- Whisk together mango nectar, lemon juice, honey, soy sauce, oil, garlic, ginger, chili sauce, and cayenne in a bowl. Add shrimp, turning to coat, and marinate, covered with plastic wrap, 30 minutes at room temperature or chilled up to 4 hours.
- Preheat an outdoor grill for medium-high heat, 375 to 450 degrees F (200 to 230 degrees C ). Lightly oil the grate.
- Lift shrimp from marinade, shaking off excess. Grill shrimp until just cooked through, about 1 minute per side.
Nutrition Facts : Calories 109.9 calories, Carbohydrate 8 g, Cholesterol 95.8 mg, Fat 4 g, Fiber 0.2 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 258 mg, Sugar 6.4 g
CURRIED POLYNESIAN SHRIMP
Enjoy the taste of the Tropics with this three-ingredient sour cream dip and creative dip container!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
- Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
- Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.
Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
POLYNESIAN SHRIMP SALAD
Wow! This is just beyond-belief delicious. I'm not a huge curry fan, but I'd make this again. This would be a great choice for a summer luncheon or picnic. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2010 and Elaine Carncross of Hilo, Hawaii.
Provided by AmyZoe
Categories Pasta Shells
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
- In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
- Bring to a boil and cook and stir 1 minute or until thickened.
- Remove from the heat and cool to room temperature.
- Stir in mayonnaise and sour cream.
- In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
- Add dressing and toss to coat.
- Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 244.4, Fat 6.2, SaturatedFat 1.7, Cholesterol 79.1, Sodium 440, Carbohydrate 36.1, Fiber 2.2, Sugar 12.7, Protein 11.7
POLYNESIAN SHRIMP SALAD
Add more curry if you would like a spicier flavor for this salad. -Jean Pare`, Vermilion, Alberta
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the shrimp, celery, water chestnuts, bean sprouts and onions. In a small bowl, combine the Miracle Whip, curry powder and salt; mix well. Stir into shrimp mixture; toss to coat.
Nutrition Facts :
POLYNESIAN SHRIMP
Make and share this Polynesian Shrimp recipe from Food.com.
Provided by Beaner in Washington
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In skillet, cook green pepper in butter until tender.
- Remove from heat.
- Add the rest of the ingredients.
- Cook until thickened; stirring constantly.
- Serve over rice.
Nutrition Facts : Calories 196.1, Fat 7.5, SaturatedFat 3.9, Cholesterol 181.8, Sodium 890.4, Carbohydrate 11.5, Fiber 0.9, Sugar 5.6, Protein 20.4
CURRIED POLYNESIAN SHRIMP
Enjoy the taste of the Tropics with this three-ingredient sour cream dip and creative dip container!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
- Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
- Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.
Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
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