Mango Habanero Shrimp And Quinoa Packets Recipes

MANGO-HABANERO SHRIMP

Mango-Habanero Shrimp image

This recipe pairs sweet mango with spicy habanero for an overall fruity flavor that pairs great with the sweet meat of shrimp.

Provided by Joshua Bousel

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 ripe mango, peeled and cored
2 habanero peppers, stemmed
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly minced ginger
3 medium garlic cloves
1 teaspoon garam masala
1 teaspoon dark brown sugar
1/4 cup canola oil
Kosher salt, to taste
1 1/2 lbs shrimp, peeled, deveined, and rinsed

Steps:

Place mango, habaneros, lemon juice, ginger, garlic, garam masala, and brown sugar in the jar of a blender. Cover and puree until smooth. Remove lid filler cap, and with the motor running, drizzle in oil. Season with salt to taste.
Place shrimp in a large resealable bag and pour in marinade. Seal bag and place in refrigerator for 30 minutes to 1 hour. Thread shrimp onto 2 sets of skewers, pushing shrimp together so they're just touching.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place shrimp skewers on grill and cook, turning occasionally, until shrimp are well charred and just cooked through, about 4 to 5 minutes total.
Transfer shrimp to a cutting board or serving platter and let rest until cool enough to handle. Remove shrimp from skewers and serve immediately.

MEDITERRANEAN VEGGIE PACKETS

Mediterranean Veggie Packets image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 18X24" sheets Reynolds Aluminum Foil
2 and 1/2 cups cauliflower florettes
2 and 1/2 cups broccoli florettes
1 cup peeled, baby carrots
Salt and pepper
2 tablespoons olive oil
1/2 teaspoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano or basil
4 ice cubes

Steps:

PREHEAT oven to 450 degrees F or grill to medium-high.
CENTER half of the cauliflowerettes, broccoli and carrots on each sheet of Reynolds Wrap Aluminum Foil. Sprinkle with salt and pepper. Combine olive oil, garlic, oregano and balsamic; pour over vegetables on both sheets of foil. Top each with 2 ice cubes.
BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
BAKE 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill.

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