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Marco Polo Shrimp Recipe
|Shrimps in shell||2 Pound (Large Sized)|
|Pesto||1⁄4 Cup (4 tbs) (Marco Polo)|
|Seeded chopped hot peppers||3 Tablespoon (Preferably Fresh)|
|Chopped fresh basil leaves||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Chopped fresh ginger||3 Tablespoon|
|Dark oriental sesame oil||1 Teaspoon|
|Lemon juice/Dry white wine||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Fresh basil leaves||4 (For Garnish)|
Calories 236 Calories from Fat 107
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 1.9 g9.5%
Trans Fat 0 g
Cholesterol 172.4 mg
Sodium 284.8 mg11.9%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.9 g7.6%
Sugars 2.5 g
Protein 24 g48.1%
Vitamin A 40.8% Vitamin C 11.3%
Calcium 7.7% Iron 18.7%
*Based on a 2000 Calorie diet
1 Cut each shrimp shell along the back, keeping the shell intact.
2 If the vein that runs along the back is full and black, remove by scraping it out with the tip of your knife.
3 In a food processor, add the oil, hot peppers, basil, garlic, ginger, sesame oil, and lemon juice.
4 Blend to puree.
5 Add salt and pepper to taste.
6 Under each shrimp shell, spoon a little puree
7 Cover and refrigerate until needed, up to 4 hours.
8 Place the shrimp on a broiler pan and broil under high heat for about 3 minutes per side.
9 To grill, heat up the grill and place the shrimp on a narrow wire rack.
10 Grill until just pink, for about 3 minutes per side.
11 You may peel, if you like.
12 Serve, garnished with fresh basil leaves.