Natalie's Recipe Of The Week

Barbecued Lime Shrimp and Corn

With virtually no cleanup, cooking a meal in foil over the fire is simple. Buy premade foil oven bags, or fashion your own from heavy-duty aluminum foil. Then toss the bag directly on the coals. If you skip the couscous, soak up the juices with French bread.

Yield

4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)

Ingredients

• 1/3 cup fresh lime juice
• 1/4 cup fresh orange juice
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 2 garlic cloves, minced
• 2 teaspoons grated peeled fresh ginger
• 2 tablespoons sugar
• 1 teaspoon ground coriander seeds
• 1/4 teaspoon black pepper
• 2 ears corn, each cut crosswise into 4 pieces
• 1 1/2 pounds large shrimp, peeled and deveined
• 4 cups cooked couscous

Preparation

At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.

At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.

Nutritional Information

Calories:

473 (7% from fat)

Fat:

3.9g (sat 0.7g,mono 0.6g,poly 1.5g)

Protein:

42.8g

Carbohydrate:

66.7g

Fiber:

4g

Cholesterol:

259mg

Iron:

5.3mg

Sodium:

534mg

Calcium:

115mg

Source: Cooking light.com

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