Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Jalapeno | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Smoke | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 Jumbo Shrimp (prawns) 8-10 per pound
- 1 lb fresh Jalapeno Chiles
- 1 can Mandarin Orange sections
- 1/4 lb Butter
- 1 Lemon 1/2 tsp
- Liquid smoke (only if grilling on a stove)
- 20 Short wooden skewers
- Salt to taste
Directions
Zest the lemon and add to butter in a small saucepan.
Melt the butter and stir in the lemon juice (this may be done on the corner of the charcoal grill prior to grilling the shrimp). Peel and devein the shrimp -- leaving the tails on. Cut the Jalapenos into 3/4 inch slices, crossways. Put the tail of the shrimp on a skewer, add a piece of chile and an orange segment, then skewer through the upper end of the shrimp so that it forms a crescent around the chile and orange. Cover and refrigerate until ready to cook. Brush the shrimp with lemon butter and cook on a medium charcoal or gas grill with hickory chips, turning once and basting with butter as needed. If grilling on a stove, add liquid smoke to the lemon butter.
Category:Panamanian Recipes
Category:Panamanian Meat Dishes