TANGY SHRIMP KABOBS
You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce., In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill., In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm., Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired.
Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 474mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
SHRIMP KABOBS WITH OLIVE AND TOMATO RELISH
Here's a quick and easy-to-follow video recipe for making Shrimp Kabobs with Olive and Tomato Relish-plus a few helpful tips on using marinade.
Provided by My Food and Family
Categories Shrimp
Time 23m
Yield Makes 4 servings, 1 kabob each.
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat. Reserve 2 Tbsp. dressing. Thread shrimp and onions alternately onto 4 skewers; thread lemon wedges onto ends. Brush with remaining dressing.
- Grill 6 to 8 min. or until shrimp turn pink, turning occasionally. Meanwhile, mix reserved dressing with olives and tomatoes.
- Serve kabobs topped with olive mixture.
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
CHARCOAL GRILLED SHRIMP AND CALAMARI WITH GRILLED LEMONS AND SMOKED TOMATO-BLACK OLIVE RELISH
Provided by Bobby Flay
Time 1h55m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the relish: Soak the hickory chips in water for at least 1 hour.
- Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. Once the temperature of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them.
- Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper. Let the relish sit at room temperature until ready to use.
- For the seafood: Prepare a charcoal grill at least 30 minutes before cooking by lighting a chimney starter filled with hard wood and let burn until covered with gray ash.
- Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes. Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper.
- Skewer the shrimp and kalamari tentacles onto different skewers. Sprinkle with salt and pepper. Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side. Put the calamari bodies directly on the grill and cook for about 15 seconds per side. Grill the lemons, cut-side down, until slightly charred. Remove to a platter.
- Arrange the skewers and bodies on a large platter. Top with the relish. Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all. Garnish the platter with the remaining grilled lemons.
TOMATO KABOBS
Steps:
- Heat a grill with coals. Spread them out in 1 dense layer and brush the grill with oil.
- Loosely thread 4 or 5 cherry tomatoes onto skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper.
- Place the tomato skewers on the grill and cook for approximately 5 minutes, turning once.
GRILLED SHRIMP KABOBS WITH FRESH HERBS
Try a Betty Crocker kabob recipe.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Strip leaves from rosemary sprigs, leaving 1 inch of leaves at top; set aside. Measure 1 tablespoon rosemary leaves; chop. In small bowl, mix chopped rosemary leaves and remaining marinade ingredients.
- Wrap basil leaf around each shrimp. For each kabob, thread shrimp, squash half, tomato and garlic clove alternately on stem of rosemary sprig, leaving 1/4-inch space between each piece. (Start threading at stem end, pulling through to leaves at top.)
- In ungreased 13x9-inch (3-quart) glass baking dish, place kabobs. Pour marinade over kabobs. Cover and refrigerate 20 minutes. Heat gas or charcoal grill. Remove kabobs from marinade; reserve marinade. Place kabobs on grill. Cover grill; cook over medium heat about 12 minutes, turning and brushing with marinade 2 or 3 times, until shrimp are pink. Discard any remaining marinade.
Nutrition Facts : Calories 170, Carbohydrate 12 g, Cholesterol 160 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g
EASY SHRIMP SHISH KABOB'S
This is an easy and delicious way to make Shrimp. You can either cook outside on the grill or in the broiler. The Oregano gives it a mediterranean flavor and I like to serve it with a Greek salad and grilled Asparagus. I normally use Jumbo or Colossal sized Shrimp, but found that most people prefer the large size. You can play around with spices, I have also used just Italian spices or plain old Lemon/Pepper. Enjoy!
Provided by ItalianMomof2
Categories Greek
Time 20m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Submerge Bamboo skewers in water and soak for at least one hour. (don't skip this step if your using wood skewers otherwise they will burn up on the grill and it will be a huge mess).
- Cut Lemons in half, lengthwise, and then cut into 1/4" slices. (they'll look like half circles).
- Place Shrimp on skewer alternating the sliced Lemons and Grape tomatoes between them until all skewers are full. I generally get 4-5 shrimp per skewer and try to leave 1" of skewer showing on both ends. With 1 lb of Large Shrimp I get about 6-8 skewers.
- Brush the shrimp, lemon and Tomato's with Olive oil and then sprinkle Oregano, Salt & Pepper on them. Flip over and do the same on other side, repeat until all skewers are done.
- Grill Instructions:.Brush Grill with Olive Oil and then place skewers on grill, cook 3-5 minutes per side and flip over. Cook for another 3-5 minutes. Shrimp will turn a nice pink color and be firm to the touch. Try not to overcook, or they will be rubbery.
- Broiler Instructions: Brush Broiler pan with Olive Oil and place skewers on pan. Put under broiler for 3-5 minutes. Once the shrimp turn pink evenly, flip over and cook other side until that turns pink as well. As with the grill instructions your looking for an evenly pink shrimp that is firm to the touch.
- Serve and Enjoy!
GARLIC SHRIMP KABOBS
Steps:
- Rinse and dry shrimp.
- Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
- Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
GRILLED SHRIMP KABOBS
My family always asks me to prepare these tangy and juicy kabobs during our beach getaways. They fit perfectly with our healthy lifestyle. -Cheryl Williams of Evington, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours., Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.
Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 161mg cholesterol, Sodium 775mg sodium, Carbohydrate 71g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED GARLIC JUMBO SHRIMP AND CHERRY TOMATO SKEWERS
Try to purchase the largest bulbs of garlic you can find, slice them into three pieces and use only the middle slice. Make certain to soak the wooden skewers in cold water for a minumum of 30 minutes before using them on the grill. Plan ahead the shrimp needs to marinade for a minumum of 5 hours. Amounts are only estimated depending on the size of your shrimp.
Provided by Kittencalrecipezazz
Categories Very Low Carbs
Time 5h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large glass bowl, combine ALL ingredients, including the garlic slices, but not the tomatoes.
- Cover and marinade for about 5 hours.
- Make certain that you soak the wooden skewers for a minumum of 30 minutes before you thread the shrimp on them.
- Place one shrimp on the skewer sideways so they will not slip, then a slice of garlic, then a cherry tomato, repeat with shrimp, garlic and then a tomato.
- Repeat with the remaining skewers.
- Brush the tomatoes with olive oil.
- Season all with salt and pepper.
- Grill turning occasionally for about 5 minutes or until they are pink in colour.
Nutrition Facts : Calories 327.6, Fat 16.6, SaturatedFat 2.5, Cholesterol 258.8, Sodium 319.3, Carbohydrate 8, Fiber 1.1, Sugar 2.4, Protein 35.6
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