I was inspired to make this recipe after seeing the Fish Kebabs with Roasted Red Pepper Sauce recipe in the book Cook Yourself Thin Faster: Have Your Cake and Eat It Too with Over 75 New Recipes You Can Make in a Flash!
Tip: Serve with brown rice. Also, try adding onion pieces and mushrooms.
Serves 4
8 short skewers (if using wood or bamboo, soak for 30 minutes beforehand)
1 pound of 16-20 count shrimp
2 baby green zucchini, cut into approximately 12 chunks each
2 baby yellow squash, cut into approximately 12 chunks each
8 cherry tomatoes
Marinade:
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 tablespoon fresh herbs (basil, parsley or rosemary), chopped, or 1 tablespoon dried
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
Roasted Red Pepper Sauce:
Makes about 1 1/4 cups
1/2 cup Marzetti Light Classic Ranch Dressing
2 roasted and peeled red peppers, finely chopped
1 teaspoon lemon juice
Freshly ground pepper, to taste
Directions:
1. Preheat the oven to 425 degrees Fahrenheit.
2. Line a cookie sheet with aluminum foil.
3. Place one piece of shrimp, one zucchini chunk, and one yellow squash chunk on a skewer. Repeat approximately 2 more times. Then, add one cherry tomato to the end of the skewer. Place finished skewer on the cookie sheet. Repeat, filling the other seven skewers.
4. To make the marinade, in a small bowl mix the olive oil, vinegar, herbs, paprika, and pepper. Using a pastry brush, brush the kebabs with the marinade. This can be done up to three hours in advance if kebabs are stored in the refrigerator.
5. To cook, place the cookie sheet in the oven and cook for about 5 minutes before turning over the skewers and cooking them for another 5 minutes.
6. While the kebabs are cooking, combine and mix all the red pepper sauce ingredients in a bowl and serve alongside kebabs.
Nutrition Kebabs:
Calories 236.9; protein 25.5; carbs 5.8; fat 12.6; sat fat 1.9; monounsaturated fat 7.5; polyunsaturated fat 1.6; cholesterol 172.5; sodium 172.4; fiber 1.6; potassium 664.5; calcium 22.6
Nutrition Red Pepper Sauce:
Calories 109.3; protein 1.7; carbs 7.8; fat 8; sat fat 1; cholesterol 10; sodium 252.8; fiber 1.9; potassium 199.4; calcium 6.7