Spicy Shrimp and Date Skewers
Published December 28, 1996
- Total Time
- 15 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon ground cumin
¼ teaspoon cayenne
¼ cup fresh lemon juice
¼ cup olive oil
36 large shrimps, peeled and deveined
18 pitted dates, halved crosswise
18 strips bacon, halved crosswise
Nutritional analysis per serving (12 servings)
28 grams carbs; 55 milligrams cholesterol; 328 calories; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 21 grams fat; 2 grams fiber; 447 milligrams sodium; 10 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cumin and cayenne in a skillet over low heat and stir constantly for 2 minutes. Place in a large bowl and whisk in lemon juice and oil. Add the shrimps and toss to coat well. Cover and refrigerate for 2 hours.
- Step 2
Place 1 piece of date in the curve of 1 piece of shrimp, wrap a piece of bacon around the shrimp and skewer with a toothpick. Repeat.
- Step 3
Preheat the broiler. Broil until the shrimp are just cooked through, about 1½ minutes per side. Serve hot or at room temperature.
Private Notes
Comments
Besides subbing 1/2 figs for dates, I also put these on skewers with white onion petals and sweet pepper pieces, sauteeing in a covered pan with garlic for a couple of minutes.
I enjoyed this recipe enormously! I subbed ripe figs since they are abundant on our trees right now. Delish!