Shrimp and Vegetable Kebabs Two Ways
Per ServingShrimp and Vegetable Kebabs Two Ways |
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|---|---|---|
| Makes: 4 servings (makes 8 kebabs) | ||
| Serving Size: 2 kebabs | ||
| Calories | 190 | |
| Fat | 3 | g |
| Saturated Fat | 0.6 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 12 | g |
| Fiber | 1 | g |
| Sugars | 9 | g |
| Cholesterol | 185 | mg |
| Sodium | 595 | mg |
| Protein | 27 | g |
| Choices: Vegetable 1, Lean meat 3, Fat 1, Carbohydrate 0.5, Vegetable 1, Lean meat 3 | ||
- Makes: 4 servings (makes 8 kebabs)
- Serving Size: 2 kebabs
- Preparation Time: 25 minutes
- Cooking Time: 8 to 9 minutes
Ingredients
| 16 | wooden skewers | |
| 1 | lb. | large peeled and deveined shrimp (approximately 32 shrimp) |
| 16 | cherry tomatoes | |
| 1 | med. | unpeeled zucchini, cut into 16 ( 3/4-inch) chunks |
| Lemon Garlic Marinade (Makes about 1/3 cup) | ||
| 1/4 | cup | fresh lemon juice |
| 2 | Tbsp. | olive oil |
| Zest of 1 lemon | ||
| 5 | garlic cloves, minced | |
| Asian Barbecue Sauce (Makes about 1/2 cup) | ||
| 1/4 | cup | hoisin sauce |
| 2 | Tbsp. | low-fat, reduced-sodium chicken broth |
| 1 1/2 | Tbsp. | lite soy sauce |
| 1 | Tbsp. | dry sherry |
| 2 | tsp. | brown sugar |
| 1 | tsp. | dark sesame oil |
| 2 | garlic cloves, minced |
Directions
- Soak the skewers in a pan of hot water for at least 30 minutes to prevent them from burning.
- Prepare the grill: Coat the rack with cooking spray, or use tongs to dip a large piece of paper towel into vegetable oil and rub it on the grill rack. (Discard the towel.) Set the grill to medium-high on a gas grill, or prepare a medium-high fire on a charcoal grill.
- For the Lemon Garlic Marinade: Combine all the marinade ingredients in a nonreactive bowl (e.g., glass, glaze-free ceramic, or stainless steel, not aluminum or unlined copper). Marinate the shrimp for 15 minutes at room temperature.
- For the Asian Barbecue Sauce: Combine all the ingredients for the sauce in a small bowl. (You'll apply it to the kebabs in step 6.)
- For each kebab, hold two wooden skewers together, and thread on 4 shrimp, 2 cherry tomatoes, and 2 pieces of zucchini, alternating between a shrimp and a vegetable.
- To grill: Place either choice of kebab on the rack. For the lemon garlic version, brush the shrimp with any excess marinade. For the Asian-style shrimp, begin by brushing on some of the sauce.
- Grill the shrimp kebabs for about 4 minutes, turn, and cook the other side for another 4 minutes or until the shrimp is cooked through and the vegetables become softened. For the Asian-style shrimp, keep brushing on the sauce until it is used up.
- Remove the kebabs from the grill and serve.
