Gin­ger-lime Shrimp

Rachael Ray Every Day - - Kids Who Cook -

SERVES 4 | AC­TIVE: 10 MIN TO­TAL: 2 HR, 25 MIN (IN­CLUDES 2 HR FOR MAR­I­NAT­ING) 1- inch piece of rfesh gin­ger, peeled 3 limes, ujiced a(bout ∕14 ucp) 1∕2 tsp. ground cumin 20 shell- on large shrimp, de­veined 1 tbsp. co­conut oil

Grate half the gin­ger. Finely chop the re­main­ing gin­ger. In a large bowl, mix all the gin­ger, the lime juice, and cumin; sea­son with salt. Toss with the shrimp un­til coated. Cover and let mar­i­nate in the re­frig­er­a­tor for about 2 hours.

2. Thread 5 shrimp onto each of 4 skew­ers. (If us­ing wooden skew­ers, soak them in hot wa­ter for at least 30 min­utes to pre­vent burn­ing.) In a large skil­let or grill pan, heat the oil over medium. Cook the shrimp un­til just cooked through, 2 to 3 min­utes per side.

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