SPICY SHRIMP & WATERMELON KABOBS
My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.
Nutrition Facts : Calories 172 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 644mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
DAVID'S SWEET SHRIMP KABOB'S
Steps:
- Preheat a grill.
- On wooden skewers, place deveined, curled shrimp, and season with your favorite seafood seasoning mix.
- In bowl, mix Italian dressing, Worcestershire sauce, and honey. Heat lightly in the microwave.
- Cook kabobs over medium/hot flame. When shrimp start to turn pink baste with Italian dressing mix and turn. Repeat every 3 to 4 minutes until
- done.
- Serve hot off the grill. Sit back and watch the smiles!
SPICY BEEF & PEPPER STIR-FRY
Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. -Joy Zacharia, Clearwater, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.
Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
JIMMY'S HABIBI KABOBS
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl combine the veal, parsley, bread crumbs, eggs, garlic, gingerroot, coriander, oregano, herbes de Provence, lemon pepper, lemon juice, and salt. With dampened hands, form the mixture into meatballs, each about 2 inches in diameter.
- Arrange 4 meatballs interspersed with vegetables of choice, except tomatoes, on six long skewers and place in a baking pan. Brush kabobs with vegetable oil.
- Bake the kabobs for 20 minutes, or until juices run clear. If desired, add cherry tomatoes and place under a preheated broiler about 3 to 4 inches from the heat for 2 to 3 minutes, turning, until golden brown.
FIVE SPICE BEEF AND PEPPER STIR-FRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Boil water for rice and prepare to package directions.
- Place beef broth in a small pot over low heat to warm the liquid.
- Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.
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