Grilled Shrimp With Chipotle Dip - 6g Carbs
From The South Beach Diet Phase 1
Makes 8 (3-piece) servings and 2 cups dip
Prep Time: 20 minutes
Marinating Time: At least 1 hour
Cook Time: 10 minutes
Smoky chipotle peppers create a delicious dip that's even more
flavorful after it sits in the fridge for a few hours or overnight.
The chilies vary in heat and mellow as the dip sits, so taste
before serving and adjust the amount of spice, if necessary.
Canned chipotles are available in supermarkets or ethnic grocers;
they come in adobo, a thick, piquant sauce made from ground
chilies, vinegar, and herbs.
Shrimp
3 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil
1/4 cup chopped fresh cilantro
3 scallions, chopped
2 garlic cloves, minced
Salt
24 medium shrimp, peeled and deveined
Chipotle Dip
1 1/2 cups nonfat or low-fat plain yogurt
1/3 cup reduced-fat sour cream
1-2 canned chipotle chilies in adobo
1 Tbsp fresh lime juice
Salt
For the shrimp:
Combine lime juice, oil, cilantro, scallions, garlic, and a
pinch of salt in a resealable plastic bag. Add shrimp and
toss to coat. Marinate in the refrigerator at least 1 hour
or up to 8 hours, turning occasionally.
For the chipotle dip:
While shrimp are marinating, purée yogurt, sour cream, chilies,
and lime juice in a food processor or blender; adjust heat by
adding some of the adobo sauce from the can, if desired. Add
salt to taste. Cover and refrigerate until ready to serve.
Heat a grill or grill pan to medium-high. Drain marinade from
shrimp and discard. Working in batches, if necessary, grill
shrimp until just opaque, about 3 minutes per side. Serve
warm or at room temperature with dip.
MAKE-AHEAD:
Dip is even better when made 1 day in advance. Refrigerate in
a covered container, then whisk and adjust flavors before serving,
if necessary. Shrimp can be marinated up to 8 hours ahead and
cooked just before guests arrive.
Nutritional per Serving (with 4 Tbsp dip):
90 Calories, 5g Fat, 1.5g Saturated Fat, 6g Protein, 6g Carbs,
0g Fiber, 65mg Sodium
4th of July stories, jokes, etc.
From The South Beach Diet Phase 1
Makes 8 (3-piece) servings and 2 cups dip
Prep Time: 20 minutes
Marinating Time: At least 1 hour
Cook Time: 10 minutes
Smoky chipotle peppers create a delicious dip that's even more
flavorful after it sits in the fridge for a few hours or overnight.
The chilies vary in heat and mellow as the dip sits, so taste
before serving and adjust the amount of spice, if necessary.
Canned chipotles are available in supermarkets or ethnic grocers;
they come in adobo, a thick, piquant sauce made from ground
chilies, vinegar, and herbs.
Shrimp
3 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil
1/4 cup chopped fresh cilantro
3 scallions, chopped
2 garlic cloves, minced
Salt
24 medium shrimp, peeled and deveined
Chipotle Dip
1 1/2 cups nonfat or low-fat plain yogurt
1/3 cup reduced-fat sour cream
1-2 canned chipotle chilies in adobo
1 Tbsp fresh lime juice
Salt
For the shrimp:
Combine lime juice, oil, cilantro, scallions, garlic, and a
pinch of salt in a resealable plastic bag. Add shrimp and
toss to coat. Marinate in the refrigerator at least 1 hour
or up to 8 hours, turning occasionally.
For the chipotle dip:
While shrimp are marinating, purée yogurt, sour cream, chilies,
and lime juice in a food processor or blender; adjust heat by
adding some of the adobo sauce from the can, if desired. Add
salt to taste. Cover and refrigerate until ready to serve.
Heat a grill or grill pan to medium-high. Drain marinade from
shrimp and discard. Working in batches, if necessary, grill
shrimp until just opaque, about 3 minutes per side. Serve
warm or at room temperature with dip.
MAKE-AHEAD:
Dip is even better when made 1 day in advance. Refrigerate in
a covered container, then whisk and adjust flavors before serving,
if necessary. Shrimp can be marinated up to 8 hours ahead and
cooked just before guests arrive.
Nutritional per Serving (with 4 Tbsp dip):
90 Calories, 5g Fat, 1.5g Saturated Fat, 6g Protein, 6g Carbs,
0g Fiber, 65mg Sodium
4th of July stories, jokes, etc.