Tangy Shrimp Kabobs

Tangy Shrimp Kabobs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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.  (This recipe is diabetic friendly).

                Pat Waymire                                                                     Yellow Springs, Ohio

Tangy Shrimp Kabobs Recipe

Tangy Shrimp Kabobs

1 can (20 oz.) Dole Pineapple Chunks in 100% Pineapple Juice

1 can (8 oz.) tomato sauce

½ cup fat-free Italian salad dressing

4 ½ tsp. brown sugar

1 tsp. prepared mustard

1 ½ lb. uncooked large shrimp, peeled and deveined

12 pearl onions

1 large sweet red pepper, cut into 1 inch pieces

1 large green pepper, cut into 1 inch pieces

Hot cooked rice, optional

Drain pineapple, reserving ¼ cup juice; set aside.  In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice.  Pour ¾ cup marinade into a large resalable 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 ¾ 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 wooded 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 inches 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.           6 servings

(Recipe for Tangy Shrimp Kabobs was in tasteofhome.com)