SHRIMP AND VEGETABLE KABOBS
These colorful kabobs from our Test Kitchen home economists pair special shrimp and garden-fresh vegetables for a memorable main dish that's often requested. You can use whatever veggies you like.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers. , Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice.
Nutrition Facts : Calories 244 calories, Fat 2g fat (1g saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
MEDITERRANEAN SHRIMP AND VEGGIE SKEWERS
These Mediterranean Shrimp and Veggie Skewers are the perfect easy meal for grilling season. Flavorful marinades make these grilled skewers anything but boring. Asparagus, cherry tomatoes, and red onion are skewered and then drizzled with a flavorful marinade with turns into a vinaigrette to top them with later. The shrimp is marinated in a delicious yogurt-based mixture with tons of flavor. This meal is light, healthy and delicious.
Provided by Steph
Categories Appetizer dinner lunch Main Course
Number Of Ingredients 16
Steps:
- Combine all ingredients (except the shrimp) and whisk together to form the marinade.
- Toss the shrimp in the marinade. Cover and place in the fridge for at least 4 hours to marinate.
- Skewer the shrimp on wooden or metal skewers. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
- Cook on a grill pan or grill on medium high heat, flipping once until cooked through.
- Wash the vegetables. Trim the end off the asparagus.
- Chop the onion into large chunks, big enough to skewer. Chop the asparagus into 1.5-2" pieces.
- Combine all ingredients (except the vegetables) in a small bowl to form the vinaigrette.
- Skewer the vegetables on wooden or metal skewers, alternating and creating a pattern. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
- Place the skewers in a dish and pour the vinaigrette on top.
- Let the vegetables sit until you are ready to cook them.
- Grill the vegetables until cooked (if using a grill pan, cook for about 10 minutes, covering with a lid and flipping frequently).
- Drizzle the remaining vinaigrette from the bowl on top of the cooked skewers before serving.
Nutrition Facts : ServingSize 1 shrimp skewer, 2 vegetable skewers, Calories 201 kcal, Carbohydrate 15 g, Protein 30 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 287 mg, Sodium 1489 mg, Fiber 4 g, Sugar 7 g
SHRIMP SKEWERS
Provided by Ina Garten
Yield 8 to 10 for cocktails
Number Of Ingredients 9
Steps:
- Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.
GRILLED SHRIMP SKEWERS
Steps:
- Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
- Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.
SHRIMP AND VEGETABLE SKEWERS
Broiled kabobs made of shrimp, bell pepper, mushrooms and onions placed on orzo gives you dinner ready in 35 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Cook and drain pasta directed on package. Stir in almonds, cheese, basil, lemon juice and margarine. Cover and keep warm.
- Thread shrimp, bell pepper, mushrooms and onion alternately on each of four 10- to 12-inch metal skewers. Place on rack in broiler pan. Brush with oil. Sprinkle with basil and salt.
- Set oven control to broil. Broil kabobs with tops 3 inches from heat 4 to 5 minutes, turning once, until shrimp are pink and vegetables are tender. Place orzo on serving platter. Top with kabobs. Garnish with lemon wedges. Sprinkle with paprika.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 55 mg, Fiber 3 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg
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