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Lemon and Ginger Shrimp |
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Ingredients
- 3 pounds (1.4kg) jumbo shrimp, peeled and deveined, tails intact
- 1/2 cup (120ml) palm olein
- 2 tsp sesame oil
- 1/4 cup (60ml) lemon juice
- 1 onion, minced
- 2 cloves garlic, minced
- 2 tbsp minced fresh ginger
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- skewers
Servings: 9 |
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| Directions |
1 |
Whisk the palm olein, sesame oil, lemon juice, onion, garlic, ginger, paprika, salt, and pepper until smooth. Reserve a small amount for basting. |
2 |
Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours. |
3 |
Preheat grill to medium heat. |
4 |
Remove shrimp from marinade and thread onto skewers. |
5 |
Grill shrimps for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking. |
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Nutritional
benefits of palm oil: |
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- No hydrogenation needed as a cooking oil and is trans fat-free.
- Cholesterol-free.
- Lowers blood cholesterol like Olive Oil but is higher in antioxidant
Vitamin E and less expensive.
- Rich in fat-soluble provitamin A carotenes.
- Richest natural source of tocotrienols (Vitamin E).
- Readily digested, absorbed, and a superb source of energy.
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