In the Kitchen with QMG – June

Caribbean Shrimp Kabobs

Ingre­di­ents:

• 1 pound of large shrimp, peeled and deveined
• 2 large red bell pep­pers cut into 1 ½ inch slices
• 1 sweet onion, cut into 1 ½ inch slices
• 2 cups pineap­ple chunks (canned or fresh)
• 1 tbsp olive oil
• 1 ½ tsp cur­ry powder
• ¼ tsp ground allspice
• ¹⁄₈ tsp cayenne pep­per (more or less can be added depend­ing on spice preference)
• coarse salt to taste

Instruc­tions:

1. Heat grill to high heat. If cook­ing in the oven pre­heat oven to 400 degrees

2. Assem­ble 8 kebabs alter­nat­ing between shrimp, onion, pineap­ple, pep­per. Arrange skew­ers in a non­metal­lic dish

3. In a small bowl, whisk togeth­er oil, cur­ry pow­der, all­spice, and cayenne. Spoon mari­nade over skew­ers and turn to coat. Let stand 5 min­utes. Sprin­kle with salt

4. Place skew­ers on grill or on a bak­ing sheet in the oven, cov­er and cook until grill marks are vis­i­ble and shrimp are opaque (approx. 3 min­utes per side) serve with side of cilantro dip­ping sauce. 

Cilantro Dip­ping Sauce

Ingre­di­ents:

• ½ cup firm­ly packed cilantro leaves
• ¼ cup light plain Greek yogurt
• 3 tbsp fresh lime juice
• 1 tsp rum extract (or dark rum)
• ½ tsp cur­ry powder
• Salt and pep­per to taste 

Instruc­tions:

1. In a blender, purée cilantro leaves, yogurt, lime juice, rum extract and cur­ry pow­der, sea­son light­ly with salt and pepper. 

Nutri­tion information:

Per 1 skew­er with 2 tbsp dip­ping sauce 135 calo­ries
3g total fat
0g sat­u­rat­ed fat
150 mg sodi­um
12g total car­bo­hy­drate
1g dietary fiber
17g sug­ar
10g pro­tein