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
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
SKEWERED SHRIMP & VEGETABLES
Serve these flavorful and colorful kabobs as an appetizer or as the main dish-either way, guests will love them! -Sharon Wilson, Afton, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.
Nutrition Facts : Calories 221 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
SHRIMP AND VEGETABLES SKEWERS WITH GARLIC MARINADE
Healthy Shrimp with Vegetables Skewered with a zesty Garlic Marinade
Provided by EAT SMARTER
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Peel the garlic and press through a garlic press into a bowl.
- Rinse the parsley, shake dry, chop finely and add to the bowl. Stir in oil and season with salt and pepper.
- Devein shrimp. Rinse shrimp and pat dry well. Mix with the spiced oil. Cover with plastic wrap and refrigerate for 1-2 hours.
- Trim mushrooms and clean with a brush or a paper towel.
- Halve bell pepper, remove seeds, rinse and cut into 3/4 inch cubes.
- Remove shrimp from marinade and drain well. Alternately thread with mushrooms and bell pepper pieces on a 24 inches long skewer. Brush vegetables with a little marinade.
- Grill the skewer on the hot grate, turning several times for 8-10 minutes. While cooking, gently brush several times with the marinade. Caution: Be careful not to drip marinade into the embers.
Nutrition Facts : Calories 174 kcal, Fat 7 g, SaturatedFat 1.1 g, Protein 23 g, Carbohydrate 3 g, Sugar 0 g, Cholesterol 161 mg
SHRIMP AND ZUCCHINI SKEWERS
Provided by Food Network
Time 3h25m
Yield 8 skewers
Number Of Ingredients 6
Steps:
- Preheat a grill. Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini is striped with grill marks, 3 to 5 minutes per side.
VEGETABLE (OR SHRIMP) SATAY SKEWERS
Not only a great meal, shrimp satay is fun finger food and a super addition to any party tray. Use leftover peanut sauce, thickened with tangy black bean sauce and livened up with hot sauce and you've got a great dip for skewered shrimp. The sauce is perfect with vegetables too. I like to serve this dish with Asian noodles or rice and snap peas on the side.
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Wooden or metal skewers
- In a small saucepan, combine reserved peanut sauce, black bean sauce and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.
- Meanwhile, coat a stove-top grill pan, griddle or large skillet with cooking spray and set pan over medium-high heat. Skewer shrimp on skewers, leaving a little space between shrimp to allow for even cooking. Add shrimp skewers to hot pan and cook 5 minutes, until bright pink and cooked through, turning frequently.
- Serve shrimp with peanut sauce on the side (for dunking!).
- In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
ZESTY SHRIMP AND VEGETABLE KABOBS
What else says 'party' like zesty shrimp and vegetables? The marinade on these Zesty Shrimp and Vegetable Kabobs makes a splash poolside, or anywhere!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Thread shrimp and vegetables onto 24 wooden skewers; place in shallow dish. Mix dressing, cilantro, 2 tsp. lime zest and 1/2 tsp. ground red pepper until blended. Pour over kabobs; turn to evenly coat kabobs. Refrigerate 1 hour to marinate.
- Heat greased grill to medium-high heat. Remove kabobs from marinade; discard marinade. Grill kabobs 6 to 8 min. or until shrimp turn pink, turning after 4 min. Meanwhile, mix mayo, garlic, lime juice, remaining zest and remaining ground red pepper.
- Serve kabobs with mayo mixture.
Nutrition Facts : Calories 50, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5315 g, Sugar 0 g, Protein 6 g
HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS
Steps:
- Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
- Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
- Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
- Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.
Nutrition Facts : Calories 515.7 calories, Carbohydrate 58.3 g, Cholesterol 230.7 mg, Fat 24.7 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 718.1 mg, Sugar 49.6 g
DILL AND GARLIC SHRIMP SKEWERS
Steps:
- In a saucepan of boiling water boil the garlic for 15 to 20 minutes, or until it is tender but not soft, drain it, and discard the peel carefully, leaving the cloves whole. In a bowl whisk together the dill seeds, the fresh dill, the lemon juice, and the red pepper flakes, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Onto the end of each skewer thread a shrimp and 1 garlic clove. Arrange the skewers, shrimp end down, in a bowl just large enough to hold them. Pour the marinade over the shrimp, and let the shrimp marinate, cover loosely and chilled, basting them occasionally, for 3 hours. Drain the shrimp, arrange them in a shallow baking pan, and bake them in the upper third of a preheated 425°F. oven for 1 to 2 minutes, or until they are just cooked through.
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