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Firey Southwestern Seafood Skewers

Date added: December 17, 2007

  • Servings: 2 change
  • Calories per serving: 233
  • Prep time: 25
  • Cook time: 8

Ingredients

  • 8 ounce-weight shrimp, medium or large, fresh or frozen in shells (and/or sea scallops)
  • 1 zucchini squash halved lengthwise and sliced 3/4
  • 1/2 red pepper cut into 1-inch pieces
  • 1/2 onion cut into 4 wedges
  • 1 tbsp chipotle pepper in adobo sauce, canned mashed *
  • 2 tsp lime juice, raw
  • 2 tsp oil, canola
  • 1 tsp sugar, brown, packed
  • 1 garlic clove minced
  • 1/4 tsp salt, table
  • 1/4 tsp spice, cumin, seeds, ground
  • 1 tbsp herb, cilantro, leaves, fresh
  • 1/4 limes, fresh, med, fda

Recipe Method

1. Thaw shrimp (and/or scallops), if frozen. Peel and devein. Rinse and pat dry with paper towels. On 4 long metal skewers, alternately thread shirimp, zucchini, red pepper and onion, leaving a 1/4-inch space between pieces.

2. For sauce, in a small bowl combine chipotle chile pepper, lime juice, oil, brown sugar, garlic, salt and cumin. Brush over kabobs.

3. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until shrimp and/or scallops are opaque and veggies are crisp-tender, turning once halfway through grilling time. Sprinkle kabobs with cilantro. Serve with lime wedges.

Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutritional Facts

Per serving% Daily Value*
Calories 23312%
Fat 7g11%
Cholesterol 172mg57%
Sodium 535mg 22%
Carbohydrates 18g12%

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