May 27, 2016
August 25, 2015
Summer may be winding down but there are plenty of weekends left to fire up the grill. Make your next gathering with friends and family a special treat with this mouthwatering shrimp kabob recipe.
Shrimp has no carbohydrates, is low in calories, and high in lean protein. It’s loaded with zinc, which activates enzymes essential for energy production, and selenium, which activates enzymes needed for healthy muscle metabolism; and it’s high in vitamin A and B-12 to support healthy red blood cells. (However, please note that shrimp is high in sodium and cholesterol, therefore individuals with these conditions should exercise moderation.)
This recipe used freshly made peach jam from a local market. Fresh, local peaches, plentiful in Pennsylvania through September, were grilled along with the shrimp to make a perfect pairing.
- 2 lbs. large or jumbo shrimp, peeled and deveined with tail left on
- ½ cup non-fat Greek yogurt
- ½ cup light mayonnaise
- ¼ cup peach jam
- 2 tablespoons olive oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced, or ½ teaspoon garlic powder
- 1 tablespoon minced fresh ginger, or 1 teaspoon dried ginger
- 1 tablespoon hot sauce (optional)
- Fresh mint for garnish (optional)
(You will need wooden skewers to make the shrimp kabobs. Wooden skewers should be soaked in water for about 30 minutes before threading shrimp.)
- Except for the shrimp, combine all ingredients in a medium bowl and stir well. Marinade will be thick.
- Add shrimp to marinade and stir until shrimp are coated. Cover bowl and refrigerate for at least one hour. If possible marinate up to 6 to 8 hours for greater intensity of flavor. Stir occasionally to recoat shrimp.
- When ready to grill, remove shrimp from marinade (shrimp will be coated in marinade). Discard remaining marinade.
- Push skewer through shrimp just above the tail and about ½ inch from the top so the shrimp forms a curl. Depending on size of shrimp, you should have four to five per skewer.
- Grill shrimp over medium heat for 3 to 4 inches on each side until they turn pink. Do not overcook shrimp.
Makes 5 servings.
Recipe adapted from Susquehanna Style/July 2014
For grilled peaches: Cut peaches in half, remove pit, and brush the cut side with a little canola oil. Grill, cut side down, over medium heat about 3 to 4 minutes until nicely browned. Grill another few minutes on skin side and serve. Sprinkle with a little cinnamon if desired.
Nutritional Information (does not include marinade)
Per 6 ounce serving (4 to 6 shrimp): 180 calories; 2g total fat (0.5g saturated, 0.8g polyunsaturated, 0.4g monounsaturated); 406mg sodium; 353.6mg cholesterol; 0.0g carbohydrate; 0.0g fiber; 0.0g sugars; 38g protein; 330mg potassium.