Garlic Chile Shrimp With Grilled Eggplant Salad
Meal Time - 30 minutes / Serves 4
Cooking Sequence
- Preheat grill
- Prepare shrimp through step 2 - 10 minutes
- Prepare eggplant and begin to grill - 15 minutes
- Turn eggplant and add shrimp; complete grilling, assemble salad, and serve - 5 minutes
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Garlic Chile Shrimp
Ingredients
1/2 cup refrigerated ginger salad dressing
1 tablespoon roasted garlic
2 tablespoons orange marmalade
1 tablespoon soy sauce
1 teaspoon chile pepper blend paste
2 teaspoons sesame oil
8 frozen shrimp bar-b-skewers, (thawed; if needed)
1 teaspoon Chinese five-spice powder
Steps
- Preheat grill. Combine dressing, garlic, marmalade, soy sauce, and chili spice paste in medium saucepan. Allow sauce to simmer on low until ready to serve (up to 20 minutes), stirring occasionally. Sauce should be hot and flavors well blended.
- Meanwhile, drizzle oil over shrimp skewers; sprinkle with spice powder and let stand 5 minutes to marinate.
- Place shrimp on grill (wash hands). Cook 2 minutes; turn and cook 1–3 more minutes or just until shrimp are pink. (Grills vary widely; adjust time as needed.) Serve shrimp with warm sauce on the side for dipping.
CALORIES (per 1/4 recipe) 200kcal; FAT 11g; CHOL 95mg;
SODIUM 1000mg; CARB 10g; FIBER 0g; PROTEIN 15g;
VIT A 8%; VIT C 8%; CALC 4%; IRON 10%
Grilled Eggplant Salad
Ingredients
2 large tomatoes
8–10 fresh basil leaves
1 large eggplant
2 teaspoons balsamic vinegar
1 1/2 teaspoons vegetable seasoning blend, divided
olive oil cooking spray
2 tablespoons shredded Parmesan cheese
Steps
1. Preheat grill. Rinse tomatoes, basil, and eggplant. Cut tomatoes in half and remove stem and core; gently squeeze to remove seeds. Chop tomatoes coarsely; place in medium bowl. Chop basil leaves (about 1 tablespoon). Stir into tomatoes with balsamic vinegar and 1/2 teaspoon vegetable seasoning; set aside.
2. Trim ends from eggplant and then cut lengthwise into 1/2-inch-thick slices. Coat both sides of slices with cooking spray and then sprinkle with remaining 1 teaspoon vegetable seasoning. Place eggplant slices on grill and cook 3–4 minutes on each side until tender and golden.
3. Place eggplant slices on serving dish; top with tomato mixture. Sprinkle with cheese and serve.
CALORIES (per 1/4 recipe) 60kcal; FAT 1.5g; CHOL 0mg; SODIUM 230mg; CARB 12g; FIBER 6g; PROTEIN 3g; VIT A 15%; VIT C 25%; CALC 6%; IRON 4%
Utensils & Cookware
- grill, grilling tongs
- medium saucepan
- medium bowl
- tongs, cooking spoons
- knife and cutting board
- measuring utensils
Shortcuts & Tips
Five-spice powder usually contains cinnamon, cloves, fennel seed, star anise, ginger or peppercorns. Use in a stir-fry or to season poultry before roasting.
Recipe Version R-08/08-0035
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