My family always asks me to prepare these tangy and juicy kabobs during our beach getaways. They fit perfectly with our healthy lifestyle. —Cheryl Williams of Evington, Virginia
- 1 can (8 ounces) tomato sauce
- 1 cup chopped onion
- 1/2 cup water
- 1/4 cup packed brown sugar
- 1/4 cup lemon juice
- 3 tablespoons Worcestershire sauce
- 2 tablespoons canola oil
- 2 tablespoons prepared mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (20 ounces) unsweetened pineapple chunks
- 1 pound uncooked medium shrimp, peeled and deveined (about 32)
- 1 medium green pepper, cut into chunks
- 1 medium onion, cut into chunks
- 3 cups hot cooked rice
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
- Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours.
- Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice. Yield: 4 servings.
Originally published as Shrimp Kabobs in Light & Tasty August/September 2001, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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