Vegetable Or Shrimp Satay Skewers Recipes

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SKEWERED SHRIMP & VEGETABLES

Serve these flavorful and colorful kabobs as an appetizer or as the main dish-either way, guests will love them! -Sharon Wilson, Afton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14



Skewered Shrimp & Vegetables image

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.

Nutrition Facts : Calories 221 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

3/4 cup olive oil
1/3 cup lemon juice
1-1/2 teaspoons coarsely ground pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon grated lemon zest
16 uncooked shrimp (26-30 per pound), peeled and deveined
1 medium red onion, cut into eight wedges
8 large fresh mushrooms, halved
8 grape tomatoes
Hot cooked rice, optional
1/4 cup grated Parmesan cheese

SHRIMP AND VEGETABLE KABOBS

These colorful kabobs from our Test Kitchen home economists pair special shrimp and garden-fresh vegetables for a memorable main dish that's often requested. You can use whatever veggies you like.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Shrimp and Vegetable Kabobs image

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.

Nutrition Facts : Calories 244 calories, Fat 2g fat (1g saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

1/2 cup Italian salad dressing
1 tablespoon minced fresh parsley
1 teaspoon dried basil
2 medium yellow squash, cut into 1-inch pieces
8 cherry tomatoes
1 medium green pepper, cut into 1-inch chunks
8 medium fresh mushrooms, optional
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

SHRIMP SATAY

Provided by Robin Miller : Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10



Shrimp Satay image

Steps:

  • In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
  • Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
  • Serve the shrimp with the warm peanut sauce on the side for dunking.
  • In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
  • The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

1 cup Thai Peanut Sauce, recipe follows
2 tablespoons Chinese black bean sauce
1 teaspoon hot sauce
Cooking spray
1 1/2 pounds large or jumbo shrimp, peeled and deveined
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

SHRIMP, CANTALOUPE KABOBS

Be sure to soak your skewers for one hour before skewering. You will have 2-3 shrimp per kabob. This can be served on a bed of couscous or orzo pasta for a (Poli' oreo' fagito') excellent meal or served without as an appetizer. This can be broiled as well.

Provided by Rita1652

Categories     Melons

Time 21m

Yield 6 serving(s)

Number Of Ingredients 13



Shrimp, Cantaloupe Kabobs image

Steps:

  • Mix yogurt, lemon juice, olive oil, brown sugar, white pepper, garlic, fresh oregano, & parsley ingredients in shallow dish.
  • Add shrimp and toss. Marinate in refrigerator for 1 hour stirring occasionally.
  • Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put on skewers alternating vegetables, cantaloupe and shrimp. Season with salt and pepper.
  • Discard marinade.
  • Grill 4 to 5 inches from heat 2 to 3 minutes on each side.

Nutrition Facts : Calories 354.1, Fat 5.2, SaturatedFat 1.1, Cholesterol 115.8, Sodium 208.3, Carbohydrate 61, Fiber 8.5, Sugar 52.3, Protein 22.1

1 lb peeled deveined extra large shrimp
2 tablespoons yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon brown sugar
1/4 teaspoon pepper
1/2 teaspoon minced garlic
1 teaspoon fresh oregano
1 teaspoon parsley
6 one inch cubes fresh cantaloupes
6 white pearl onions
6 cherry tomatoes
6 one inch pieces red peppers

SHRIMP SATAY

Shrimp rules at my house. My husband made these delicious skewers and I am reminded why I love this man so much .

Provided by ratherbeswimmin

Categories     High Protein

Time 1h4m

Yield 4 serving(s)

Number Of Ingredients 13



Shrimp Satay image

Steps:

  • To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water.
  • Over medium heat, bring to a simmer; cook 1-2 minutes to thicken; set aside To make the shrimp: In a small mixing bowl, add the cumin, salt, ginger, and curry powder; stir to mix.
  • Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat.
  • Sprinkle spice mixture over the shrimp; toss to coat.
  • Cover and refrigerate for 20-30 minutes.
  • Thread shrimp on skeweres.
  • Grill over direct high heat for 2-4 minutes or until just opaque in the center and firm to touch (turn skewers halfway through grill time).
  • Serve warm with satay sauce.

Nutrition Facts : Calories 183, Fat 13.8, SaturatedFat 2.5, Cholesterol 53.6, Sodium 839.9, Carbohydrate 6.5, Fiber 0.9, Sugar 4.5, Protein 9.8

3 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon garlic granules
1/2 teaspoon sesame oil
1/4 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
20 large shrimp, peeled and deveined
2 tablespoons peanut oil

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