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Marinated Shrimp Kabobs Recipe
|Dry sherry||1⁄4 Cup (4 tbs)|
|Low-sodium soy sauce||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Grated peeled ginger root||1 1⁄2 Tablespoon|
|Bay leaves||2 , crumbled|
|Fresh shrimp||24 Large, peeled and deveined|
|Cherry tomatoes||24 Small|
|Green onion with tops||24 Large, blanched and trimmed to 6-inch lengths|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 1168 Calories from Fat 150
% Daily Value*
Total Fat 17 g25.7%
Saturated Fat 3.1 g15.6%
Trans Fat 0 g
Cholesterol 1269.4 mg
Sodium 2454.7 mg102.3%
Total Carbohydrates 60 g20.1%
Dietary Fiber 14.6 g58.3%
Sugars 19.4 g
Protein 180 g359.1%
Vitamin A 310.9% Vitamin C 369.9%
Calcium 72.1% Iron 149.5%
*Based on a 2000 Calorie diet
Add shrimp; toss gently.
Cover and marinate in refrigerator at least 2 hours, stirring occasionally.
Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.
Remove shrimp from marinade, discarding marinade.
Thread 1 cherry tomato onto each skewer; thread 1 shrimp lengthwise onto end of each skewer, going not quite completely through shrimp.
Tie a green onion strip around center of each shrimp.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack, and cook 4 to 5 minutes on each side or until shrimp are done.