Hawaiian Shrimp Kabobs the Editors of Publications International, Ltd.
Hawaiian Shrimp Kabobs
These colorful, low-in-fat kabobs are a perfect choice for easy summer entertaining.
Makes 5 servings
|1||can (6 ounces) pineapple juice|
|1/3||cup packed brown sugar|
|1||tablespoon rice vinegar|
|1||tablespoon reduced-sodium soy sauce|
|1||clove garlic, minced|
|1/4||teaspoon ground ginger|
|1||medium-size green bell pepper|
|1||medium-size red bell pepper|
|1||cup fresh pineapple chunks|
|1||cup fresh mango or papaya chunks (1 mango, peeled, cut into bite-size pieces)|
|1||pound raw large shrimp, peeled and deveined|
|2-1/2||cups hot cooked white rice|
|Red onion rings and fresh herb sprigs (optional)|
- For sauce, combine juice, sugar, cornstarch, vinegar, soy sauce, garlic and ginger in saucepan. Cook over medium-high heat until mixture comes to a boil and thickens, stirring frequently; set aside.
- Preheat broiler. Cut peppers and onion into 1-inch squares. Thread peppers, onion, pineapple, mango and shrimp onto 10 metal skewers. Place kabobs in large glass baking dish. Brush reserved sauce over kabobs.
- Spray rack of broiler pan with nonstick cooking spray. Place kabobs on rack. Broil, 3 to 4 inches from heat, 3 minutes. Turn and brush with sauce; discard any remaining sauce. Broil 3 minutes more or until shrimp turn pink and opaque. Serve with rice. Garnish with onion rings and herbs, if desired.
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