Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Anchovy | 100g | 210 |
| Shrimp | 100g cooked | 99 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
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
- 1 cup sweetened flaked coconut
- 6 Serrano Peppers, seeded, deveined, chopped
- 1 1/2 teaspoons Anchovy Paste
- 2 cloves garlic
- 5 tablespoons lime juice
- 1 lb shrimp, peeled and deveined
Directions
In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
Rinse and drain shrimp.
Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste.
Be sure to reserve some for serving.
Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill.
Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).
Serve with reserved sambal paste.
Category:Guamanian Recipes
Category:Guamanian Meat Dishes