Dip Recipes: Tangy Shrimp Kabobs

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You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. —Pat Waymire, Yellow Springs, Ohio

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[X] Tangy Shrimp Kabobs Recipe Prep: 25 min. + marinating Grill: 15 min. Yield: 6 Servings 25 15 40 Ingredients 1 can (20 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice1 can (8 ounces) tomato sauce1/2 cup fat-free Italian salad dressing4-1/2 teaspoons brown sugar1 teaspoon prepared mustard1-1/2 pounds uncooked large shrimp, peeled and deveined12 pearl onions1 large sweet red pepper, cut into 1-inch pieces1 large green pepper, cut into 1-inch piecesHot cooked rice, optional 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.

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.

Originally published as Tangy Shrimp Kabobs in Healthy Cooking April/May 2009, p27

Buying and Cooking Shrimp

Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp in the shell (fresh or frozen) are available in different varieties and sizes (medium, large, extra large, jumbo). Uncooked shrimp will have shells that range in color from gray or brown to pink or red. Fresh shrimp should have a firm texture with a mild odor.

To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking - the meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately. Serve warm or chilled.

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Light-Bodied White WineEnjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Tangy Shrimp Kabobs

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Reviewed on Jun. 03, 2013 by Black Lady

This is for dedsell - Put the pineapple on the skewers - learn to think for yourself.

Reviewed on Jun. 03, 2013 by chmaje

Looks great, can't wait to try it! To answer the other poster, you can see in the picture the pineapple is on the skewers along with the peppers. Pineapple is really good grilled!

Reviewed on Jun. 03, 2013 by debsell

I'd like to try recipe but it doesn't say what to do with pineapple chunks! It says put shrimp and vegetables om skewers?

Reviewed on Dec. 29, 2010 by Joanie Barrett

My family really enjoyed this recipe. Great flavor combination!

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