Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Serve these kebabs with the Grilled Garlic-and-Herb Grits. It's a nice change of pace from rice.

Steven Raichlen
Recipe by Cooking Light September 1999

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Recipe Summary

Yield:
8 servings (serving size: 1 kebab)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp, reserving shells; cover and chill shrimp. Combine reserved shrimp shells and water in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Strain broth through a sieve into a large bowl; discard shells.

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  • Combine reserved broth, onions, and next 12 ingredients (onions through bay leaves) in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Cool to room temperature. Combine shrimp and syrup mixture in a dish; cover and marinate in refrigerator 1 hour.

  • Prepare grill.

  • Remove shrimp from dish, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat.

  • Thread 6 shrimp onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill for 6 minutes, turning once. Serve with reserved marinade, if desired.

  • Note: Dark cane syrup (such as Steen's) may be substituted for golden cane syrup.

Nutrition Facts

225 calories; calories from fat 22%; fat 5.4g; saturated fat 2.3g; mono fat 1.2g; poly fat 1.1g; protein 26.5g; carbohydrates 16.9g; fiber 0.5g; cholesterol 202mg; iron 4.3mg; sodium 398mg; calcium 106mg.
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