• Shrimp and Mango Skewers

    Date: 2011.08.15 | Category: recipes | Tags: ,,

    I saw this recipe in the August edition of Good Housekeeping and suspected that I could easily alter it for our family’s tastes (the original had curry which we don’t love).  All four of us love shrimp and mango, and the finished meal did not disappoint.  Here’s our version-

    3 tsp lime juice
    1 cup light sour cream
    1/4 tsp salt
    1/4 tsp pepper
    1 cup couscous (we used brown rice, but I think couscous would be even better)
    5 oz baby spinach
    1 pound shelled and deveined shrimp
    2 ripe mangoes, peeled and cut into 1 inch chunks

    Soak bamboo skewers in cold water for at least 30 minutes to prevent burning.
    Mix lime, sour cream and 1/4 tsp salt and 1/4 tsp pepper.
    Cook rice or couscous according to package directions.  Lay spinach on top, cover and let stand 5 minutes.
    Meanwhile, thread shrimp and mango chunks onto skewers.  Place half of the sour cream mixture in a separate bowl and brush over shrimp and mango.  Grill 5 to 7 minutes or just until shrimp turn opaque, turning over once.
    Toss spinach and couscous before serving.  Top couscous mixture with shrimp skewers and drizzle with reserved sour cream mixture.