Szechwan Shrimp and Mango
This recipe came from a magazine. I made a few changes to this recipe.
1/4 cup rice wine vinegar (I added water instead)
2 tablespoons of hoisin sauce
1 teaspoon szechwan chili sauce (I used to teaspoons of szechwan seasoning mix)
1 clove garlic, minced
1 red sweet pepper
1/2 cup fresh mango chunks
Marinate 1lb peeled, devined shrimp in the refrigerator for 10 to 20 minutes (I skipped this part to since there is no gas for the grill and decided to cook the shrimp and all the ingredients in a pan with the marinade.) Drain and reserve marinade/ On four 12 inch skewers, thread shrimp with sweet pepper cut into 1 inch pieces ( I used green bell pepper instead), mango chunks and 2 green onions bias sliced 1 inch pieces. grill kabobs 6 to 10 minutes or until shrimp are opaque, turning once halfway through and brushing with marinade.
No comments:
Post a Comment