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Barbecued Shrimp On A Skewer Recipe
|Onion soup mix/Onion mushroom soup mix||1 Cup (16 tbs)|
|Canned whole peeled tomatoes||14 1⁄2 Ounce, drained (1 Can)|
|Vegetable oil/Olive oil||1⁄2 Cup (8 tbs)|
|Dry white wine/Vermouth||3⁄4 Cup (12 tbs)|
|Basil leaves||3⁄4 Cup (12 tbs), chopped|
|Lemon juice||1 Tablespoon|
|Large shrimp||2 Pound, uncooked|
|Cooked ham||4 , cut into thin strips|
|Parsley||1 Tablespoon, finely chopped|
Calories 939 Calories from Fat 381
% Daily Value*
Total Fat 43 g65.9%
Saturated Fat 8.1 g40.5%
Trans Fat 0 g
Cholesterol 344.7 mg
Sodium 2958.9 mg123.3%
Total Carbohydrates 31 g10.5%
Dietary Fiber 4.3 g17.2%
Sugars 5.8 g
Protein 99 g199%
Vitamin A 32.1% Vitamin C 34.6%
Calcium 21.3% Iron 35.2%
*Based on a 2000 Calorie diet
1)In large bowl, combine onion soup mix, tomatoes, reserved liquid, oil, wine, basil, lemon juice and peppercorns and whisk with a fork.
2) To this marinade, shrimp and toss well
3) Cover the bowl with cling film and place in the refrigerator for at least 2 hours, tossing the shrimp occassionlly until well marinated.
4) Drain the shrimp and reserve the marinade.
5)On skewers, alternately thread shrimp with ham strips, weaving ham around shrimp.
6)Grill shrimp on a barbecue or broil them in the oven, turning and basting frequently with reserved marinade, until tender and lightly charred
7)Add the remaining marinade into a saucepan and bring to a boil, then simmer for 2 minutes and stir in parsley.
8)Serve shrimp kabobs with the dipping sauce or, if desired, arrange skewers over hot cooked rice and top with sauce.