Shrimp Kabob

Sep 4

Written By Judy Doherty, MPS, PCII

https://vimeo.com/837210948

Shrimp Kabobs

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

7 Min

Total time

17 Min

Shrimp kabobs cook quickly and this recipe makes them juicy and spicy.

Ingredients

2 yellow summer squash, cut in 1/4 inch slices
2 zucchini, cut in 1/4 inch slices
8 small red peppers, sliced in half
1 pound #15-18 shrimp, peeled and deveined
bamboo skewers
1 tsp olive oil
salt and pepper to taste
4 tsp basil pesto

Instructions

Cut the veggies and peel and devein the shrimp.
Thread the veggies and shrimp onto the bamboo skewers. Each skewer gets 2 pieces of each item.
Place all on a grill pan. Brush with oil and pesto and season with salt and pepper.
Heat a grill to high, around 450 degrees. Add the shrimp on their grill pan. Cook 3 minutes per side or until the shrimp is done.
Serve immediately.

Nutrition Facts

Calories

196.55

Fat

4.5 g

Sat. Fat

0.8 g

Carbs

15.67 g

Fiber

5.25 g

Net carbs

10.43 g

Sugar

10.98 g

Protein

26.87 g

Sodium

245.9 mg

Cholesterol

182.97 mg

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com