Broiled Shrimp Kebabs with Horseradish-Herb Sour Cream Sauce

Photo: Oxmoor House
The warm, juicy cherry tomatoes offer a hint of acidity and a pleasing contrast to the shrimp. Soak the wooden skewers in water at least 30 minutes prior to broiling so they don't burn.

Prep: 9 minutes; Cook: 4 minutes

Yield:

4 servings (serving size: 2 skewers and 2 tablespoons sauce)

Recipe from

Recipe Time

Prep: 12 Minutes
Cook: 4 Minutes

Nutritional Information

Calories 205
Caloriesfromfat 35 %
Fat 8 g
Satfat 2.2 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 26.2 g
Carbohydrate 6.8 g
Fiber 0.9 g
Cholesterol 241 mg
Iron 3.9 mg
Sodium 675 mg
Calcium 55 mg

Ingredients

40 large shrimp, peeled and deveined with tails intact (about 1 1/2 pounds)
16 cherry tomatoes
Olive oil–flavored cooking spray
2 teaspoons salt-free steak seasoning (such as Mrs. Dash)
1/4 teaspoon salt
Lemon wedges

Preparation

1. Preheat broiler.

2. Place shrimp and tomatoes in a large bowl; coat with cooking spray. Sprinkle evenly with steak seasoning and salt, tossing to coat. Thread 5 shrimp and 2 tomatoes onto each of 8 (10-inch) wooden skewers.

3. Place kebabs on a foil-lined baking sheet coated with cooking spray. Broil 4 to 5 minutes or until shrimp are done, turning once. Serve with lemon wedges and Horseradish-Herb Sour Cream Sauce.

Note:

Cooking Light Fresh Food Fast

April 2009