Recipe: Curried Peanut Shrimp

Curried Peanut Shrimp
Source: Cooking Light, July/August 1999

1/3 cup orange marmalade
1/4 cup orange juice
2 Tbsp reduced-fat creamy peanut butter
1 Tbsp Dijon mustard
1 1/2 tsp curry powder
1 tsp vegetable oil
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 tsp chile sauce with garlic
32 large shrimp, peeled and deveined (about 1 lb)

Combine the first 9 ingredients in a blender, and process until smooth. Reserve 1/4 cup marinade. Place remaining marinade mixture in a large zip-top plastic bag, and add shrimp. Seal and shake to coat. Marinate in refrigerator 30 minutes.

Prepare grill or broiler.

Remove shrimp from bag, reserving marinade. Thread shrimp onto each of 4 (12-inch) skewers. Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done, basting frequently with remaining marinade. Spoon reserved 1/4 cup marinade over shrimp.

Yield: 4 servings (Serving size: 8 shrimp)

228 cal (24% cal from fat); 6.2g fat (sat 1g, mono 2.1g, poly 2g); protein 19.6g; carb 24.6g; fiber 0.3g; chol 129mg; Iron 2.5mg; sodium 625mg; calc 60mg