Tangy Shrimp Kabobs

You can never have too many main course recipes, so give Tangy Shrimp Kabobs a try. This recipe serves 6. For $3.04 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 340 calories, 20g of protein, and 6g of fat per serving. This recipe from Taste of Home has 544 fans. Head to the store and pick up italian salad dressing, green bell pepper, shrimp, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. Similar recipes include Tangy Turkey Kabobs, Sweet and Tangy Pork Kabobs, and Tangy Grilled Chicken Kabobs.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. 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 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. Yield: 6 servings. Originally published as Tangy Shrimp Kabobs in Healthy CookingApril/May 2009, p27 Nutritional Facts 2 kabobs with about 2 tablespoons sauce (calculated without rice) equals 194 calories, 2 g fat (trace saturated fat), 138 mg cholesterol, 474 mg sodium, 24 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit. Print Add to Recipe Box Email a Friend

 

Step by step:

1. 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.

2. 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.

3. In a Dutch oven, bring 6 cups water to a boil.

4. Add onions; boil for 2 minutes.

5. Add peppers and boil 2 minutes longer.

6. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill.

7. 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.

8. Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

9. Grill kabobs, 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.

10. Drizzle kabobs with warm sauce.

11. Serve with rice if desired.

Nutrition Information:

covered percent of daily need