YIELD Makes 16 servings
|1/3||cup teriyaki sauce|
|2||tablespoons dry sherry or water|
|2||tablespoons reduced-fat peanut butter|
|1||teaspoon hot pepper sauce|
|1/4||teaspoon ground ginger|
|32||raw large shrimp (about 1-1/2 pounds)|
|2||large yellow bell peppers|
|32||fresh sugar snap peas, trimmed|
- To prevent burning, soak 16 (12-inch) wooden skewers in water at least 20 minutes before assembling kabobs.
- Coat rack of broiler pan with nonstick cooking spray; set aside.
- Combine teriyaki sauce, ketchup, sherry, peanut butter, pepper sauce and ginger in small saucepan. Bring to a boil, stirring constantly. Reduce heat to low; simmer, uncovered, 1 minute. Remove from heat; set aside.
- Peel and devein shrimp, leaving tails intact.
- Cut each bell pepper lengthwise into 4 quarters; remove stems and seeds. Cut each quarter crosswise into 4 equal pieces. Thread 2 shrimp, bell pepper pieces and 2 sugar snap peas onto each skewer; place on prepared broiler pan. Brush with teriyaki sauce mixture.
- Broil 4 inches from heat 3 minutes; turn. Brush with teriyaki sauce mixture; broil 2 minutes longer or until shrimp turn pink. Discard any remaining teriyaki sauce mixture. Transfer skewers to serving plates. Garnish, if desired.
|Serving Size:||1 skewer|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||16 %|
Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.
You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.