Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Grilled Lime Scented Shrimp with Chilean Kiwi and Prickly Pear Gastrique
August 1, 2011
1 Min Read
YIELD: 8 SERVINGS
For the sauce:
1 fresh kiwifruit, cut into 8 pieces
½ cup prickly pear puree (or substitute plum puree)
1 tsp. chipotle adobo sauce
2 Tbsps. granulated sugar
1 tsp. lime juice
salt and pepper, to taste
For the shrimp:
8 medium shrimp (peeled and deveined)
1 tsp. lime zest
1 tsp. garlic, chopped
1 tsp. Italian flat-leaf parsley, chopped
salt and pepper, to taste
Combine all sauce ingredients in a small sauce pan, bring to a boil, reduce and simmer for 2 minutes or until thick. Remove from heat and cool.
Place shrimp in a small bowl and toss with all ingredients. Place on preheated grill and cook for 1 minute per side or until cooked medium rare. Place shrimp on a small skewer along with kiwi. Top with a drizzle of sauce and serve at room temperature. Garnish with parsley.
Photo and recipe: Chilean Fresh Fruit Association
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
