Teriyaki Shrimp Kebabs

Summer is officially here in North Florida and boy did it come in with a bang! We went from a pretty cold winter to a mild spring. It felt like spring lasted all of 2 days and then WHAM, summer. It’s been so hot and muggy here – saunaish outside, really. When it gets hot like that, all I want is fresh fruits and veggies, lots of water, and something good on the grill.

One of our favorite things to do on the grill is veggie kebabs. I had a feel for Hawaii when I came up with this un-recipe (it’s a method, really, but I still wanted to share it!). I absolutely love pineapple on the grill and the combo of onions, peppers, and pineapple truly make my mouth water. Quick, someone pass me a grass skirt and a mai tai!

One of the girls I work with has a neighbor that’s a commercial fisherman and a few times a year, she will announce that he has extra shrimp for sale for CHEAP. I always buy a few pounds to have in my freezer and I am sad to say, this is the last bag of shrimp. You could easily use chicken, pork, or beef to make kebabs, though, but I that shrimp was calling my name!

If you are serving kebabs to guests, you can always put a little bit of everything on one stick for presentation purposes. When we are just preparing dinner for the family, however, I cook each item separately. This allows you to start with the things that will take the longest (like peppers and onions) and put the quick-cook items (like the shrimp) on last! There’s nothing worse than a rubbery shrimp from the grill!

Teriyaki Shrimp Kebabs

Serves 4

3/4 cup teriyaki sauce, divided
2 pounds shrimp, peeled and deveined
1 large red bell pepper
1 large red onion
20-30 chunks of fresh pinapple
skewers for making the kebabs

1) Cut the onion and pepper into fat chunks. Place them, along with the pineapple chunks, into a medium dish with a lid or a ziplock baggie. Add 1/4 cup of teriyaki sauce and toss to combine. Let refrigerate 30 minutes.

2) In another medium dish or bag, place the shrimp and 1/4 cup of teriyaki sauce and refrigerate for 30 minutes.

3) If you are using wooden skewers on for the kebabs, now is a good time to soak them in some water so they don’t spontaneously combust!!

4) Thread vegetables, pineapple, and shrimp onto individual skewers (one for shrimp, one for pineapple, etc) and grill over medium heat until soft and slightly charred. Use remaining 1/4 cup of teriyaki sauce to baste as you grill. [Be careful not to cross contaminate between your meat and veggies.]

Quick & Easy Sauteed Shrimp with Peppers

One of the most popular restaurants in downtown St. Augustine is a Cuban/Spanish-style restaurant called The Columbia. Founded by a Cuban immigrant in the early 1900s, The Columbia originated in the Tampa area and is a mini-chain restaurant (there are a handful of them, all in the state of FL).  The food is very unpretentious and down-home. They have some of the best Cuban bread on earth (soft, warm, heaven!) and the sangria?! Don’t even get me started!! I’ve blogged about the sangria before – here’s their red sangria recipe and here’s the white sangria straight from their website. I prefer the white, but they are both great.

Before you think I’m a lush, let me get back to the shrimp!! This recipe is adapted from one in their cookbook (which of course, I own. I need a 12 step program for cookbooks!). All of the recipes in the book start with a good solid half cup of oil (or more! ACK!), so I adjusted that and a few other bits and pieces as I go along. This recipe was originally referred to as “Creole Shrimp”, but it’s not at all spicy. I think calling it Sauteed Shrimp and Peppers is much closer to the truth. If you have everything chopped, peeled, and standing by, this becomes a superfast and easy main meal. It would be great over rice, couscous, or just with a nice hunk of that Cuban bread!

Quick & Easy Sauteed Shrimp with Peppers

3 Tbsp olive oil
2 large onions, chopped
1 green pepper, cut into strips
4 cloves garlic, minced
1 1/2 pounds of large shrimp, peeled and deveined
2 tsp paprika
1/2 cup white wine or vermouth
handful of chopped parsley (about 1/4 cup)
salt and pepper to taste (I used about 1/2 tsp salt, 1/4 tsp pepper)

1) Heat olive oil in a large skillet over medium-high heat. Saute the onion and pepper until the onion is soft and transparent and the peppers are softened.
2) Stir in the garlic, then add the shrimp. Saute for 1-2 minutes until the shrimp starts to turn pink. Add the paprika, wine, parsley, salt, and pepper, stirring for another minute until the sauce thickens slightly and the shrimp are cooked all the way through.

(37) Shrimp and Broccoli Stir-Fry

Another excellent quickie for a weeknight dinner! I have to take this moment to tell you that I DESPISE garlic in the jar! Use the real stuff (ginger, too!) – it’s so worth it! I used 4 cloves of garlic to get 1 Tbsp of minced. The sauce was not runny, but just sticky enough (like you get at the local Chinese place!) and very flavorful! If you don’t like spicy things, cut the red pepper flakes down to 1/8th of a tsp.

I served this over rice and with some mini-eggrolls.  In the time it took the rice to cook, this dish was ready! This is a repeater for sure!

Shrimp and Broccoli Stir-Fry

Source: Cooking Light, JANUARY 2008
Yield: 4 servings (serving size: 1 cup)

Stir-fry a zesty shrimp dish for a quick weeknight dinner. Spoon over basmati or jasmine rice. Try the recipe with chicken or steak, too.

1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 tablespoon canola oil, divided
1 tablespoon minced peeled fresh ginger
1 tablespoon bottled minced garlic
1 pound peeled and deveined large shrimp
1/4 teaspoon salt
4 cups small broccoli florets
1 cup vertically sliced onion

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

CALORIES 220 (27% from fat); FAT 6.7g (sat 0.8g,mono 2.4g,poly 1.9g); IRON 3.6mg; CHOLESTEROL 172mg; CALCIUM 105mg; CARBOHYDRATE 11.8g; SODIUM 577mg; PROTEIN 26.2g; FIBER 2.8g

(33) Creamy Cajun Shrimp Linguine

Oh my heavens, this was good!! This truly took less than 30 minutes to prepare and was so yummy! I have a salt-free creole seasoning blend that I made at some point in the last year (I don’t remember when, or why, but it’s good!) and I used that. Any salt-free cajun seasoning would work, though. It was adequately spicy, but not on fire. The serving size was very generous and it didn’t taste light at all!! My favorite kind of recipe, really!!

My only suggestion is to save a little bit of the pasta water for emergency purposes. I left the pot on a touch too long after adding the half and half and if I had saved the water (which I did not), I could have used a little splash of that in with the cream (or more cream, which defeats the purpose of light!). In any case, it was delish and I will make this again!!

Creamy Cajun Shrimp Linguine

Source: Cooking Light, September 2006
Yield: 4 servings (serving size: 1 1/2 cups)

Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.

1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

CALORIES 365 (27% from fat); FAT 10.9g (sat 5.9g,mono 2.7g,poly 0.8g); IRON 4.1mg; CHOLESTEROL 194mg; CALCIUM 101mg; CARBOHYDRATE 38.1g; SODIUM 685mg; PROTEIN 27.4g; FIBER 2.2g

(105) Sesame-Orange Shrimp

I am beyond impressed at how easy and delish this dinner was!! I loved the batter – kind of like the batter on sweet & sour chicken we get from the local Chinese joint! REALLY easy to put together. I served it over rice and with some sugar snap peas. This is a repeater for sure!

*image is from Eatingwell.com

Sesame-Orange Shrimp

These shrimp are super-easy to make—just coat them in a simple batter, cook them in a little oil and toss with a tangy sesame-orange sauce. The staff at EatingWell simply could not get enough of these delicious shrimp while we were developing this recipe. Serve with: Brown basmati rice and steamed snow peas tossed with a little toasted sesame oil.

Yield: 4 servings
Source: Eating Well Magazine – November/December 2009

3 tablespoons sesame seeds (white, black or a mix)
2 large egg whites
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons canola oil, divided
3/4 cup orange juice
1/4 cup dry sherry (see Note)
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 scallion, thinly sliced

1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.

3. Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.

232 Calories; 10 g Fat; 1 g Sat; 5 g Mono; 168 mg Cholesterol; 12 g Carbohydrates; 21 g Protein; 1 g Fiber; 488 mg Sodium; 327 mg Potassium

1 Carbohydrate Serving
Exchanges: 1 starch, 2 1/2 lean meat
Nutrition Note: Vitamin C (43% daily value), Iron (20% dv).

Tips & Notes
* Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

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