Grilled Shrimp with Chipotle Dip
Adapted from The South Beach Diet Parties & Holidays Cookbook
Prep time: 5 minutes (add 15 minutes if you start with frozen shrimp)
Marinate: 1-4 hours
Baking time: 20 minutes
Makes 24 - 32 pieces (depending on how big you cut them)
3 tbsp fresh lime juice
2 tbsp extra virgin olive oil
¼ cup chopped fresh cilantro
3 green onions/scallions, chopped
2 large garlic cloves, minced
¼ tsp salt
1 lb/450g shrimp, raw, peeled and deveined
1 ½ cups non fat plain yoghurt
½ cup reduced fat sour cream (I didn’t have any so made do with the yoghurt)
1-2 canned chipotle chilies in adobo (if you’re like me, you keep pureed in the freezer. Just use your blender/ food processor to whip up whatever you don’t use in the can. 1 tbsp = 1 whole chili).
1 tbsp fresh lime juice
For the shrimp:
1. In a bowl or large zip lock baggie (no clean up!) combine all the “shrimp” ingredients.
2. Toss well and refrigerate for 1- 8 hours (personally, I wouldn’t marinate shrimp for longer than 4 hours).
3. Heat a grill pan, BBQ or broiler. Drain marinade and grill shrimp on each side. Small ones obviously cook faster than large ones. They’re done when they turn pink. 2-4 minutes per side.
For Chipotle dip:
4. In a bowl, combine all the dip ingredients and refrigerate until ready to serve.
Serve warm or at room temperature with the dip.
Related links: Food and Drink recipes South Beach Diet shrimp appetizers