Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce Recipe

Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce Recipe photo by Taste of Home

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These fresh skewers and tasty sauce will have guests nibbling all night! —Cacie Biddle, Bridgeport, West Virginia

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Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce Recipe

Prep: 30 min. Cook: 15 min.

Yield: 32 Servings

30 15 45

Ingredients

1 package (9 ounces) refrigerated spinach tortellini
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup fresh basil leaves
1/4 cup oil-packed sun-dried tomatoes
1/4 cup 2% milk
1/4 cup reduced-fat mayonnaise
2 garlic cloves
1/2 teaspoon Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 pound peeled and deveined cooked medium shrimp
32 frilled toothpicks

Directions

Cook tortellini according to package directions.
Meanwhile, in a food processor, combine the cream cheese, sour cream, basil, tomatoes, milk, mayonnaise, garlic, hot sauce, salt and pepper; cover and process until blended. Transfer to a small bowl. Chill until serving.
Drain tortellini and transfer to a large bowl. Drizzle with oil; toss to coat. Thread tortellini and shrimp onto toothpicks. Serve with sauce. Yield: 32 appetizers (2 cups sauce).

Nutritional Facts 1 appetizer with 1 tablespoon sauce equals 88 calories, 6 g fat (3 g saturated fat), 36 mg cholesterol, 112 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein.

Originally published as Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce in Simple & Delicious June/July 2012, p50

Buying and Cooking Shrimp

Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp in the shell (fresh or frozen) are available in different varieties and sizes (medium, large, extra large, jumbo). Uncooked shrimp will have shells that range in color from gray or brown to pink or red. Fresh shrimp should have a firm texture with a mild odor.

To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking - the meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately. Serve warm or chilled.

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