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    You are in: Home / Recipes / Moroccan-Inspired Shrimp on the Barbie Recipe
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    Moroccan-Inspired Shrimp on the Barbie

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    15 mins

    6 mins

    MarthaStewartWanabe's Note:

    This dish is inspired by the sweet and savory combination of moroccan-style seasoning. Preparation time does not include marination time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak four bamboo skewers for 30 minutes in water. This prevents the skewers from burning when placed on the grill.
    2. 2
      In a rectangular dish (or appropriately sized container to lay bamboo skewers flat in one layer), combine first 10 ingredients.
    3. 3
      Place shrimp on 9-inch bamboo skewers (about 6 per skewer) by piercing each shrimp through head first and then through tail. Lay skewers in the dish containing the marinade, turning to coat both sides.
    4. 4
      Marinate for 30 minutes at room temperature, turning skewers over mid-way. You may also marinate refrigerated for 1 - 2 hours.
    5. 5
      Preheat grill to medium-high heat.
    6. 6
      When grill is searing hot, grill skewers for 3 - 4 minutes on each side or until desired doneness.
    7. 7
      Serve shrimp attached to skewers or removed per your preference.

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    Ratings & Reviews:

    • on August 11, 2008

      55

      Flavors are great. I love shrimp and I will be making this again. [made for recipe swap #19 Aug '08]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan-Inspired Shrimp on the Barbie

    Serving Size: 1 (439 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 523.7
     
    Calories from Fat 157
    30%
    Total Fat 17.4 g
    26%
    Saturated Fat 2.9 g
    14%
    Cholesterol 662.5 mg
    220%
    Sodium 835.7 mg
    34%
    Total Carbohydrate 6.0 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.0 g
    8%
    Protein 71.8 g
    143%

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