Skewered Shrimp Vegetables Recipes

SHRIMP AND VEGETABLE SKEWERS

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.

SKEWERED SHRIMP & VEGETABLES

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.

VEGETABLE (OR SHRIMP) SATAY SKEWERS

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.

SHRIMP AND VEGETABLES SKEWERS WITH GARLIC MARINADE

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.

SHRIMP AND VEGETABLE KABOBS

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.