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Shrimp on Rosemary Skewers Recipe
Shrimp on Rosemary Skewers Recipe photo by Taste of Home

Shrimp on Rosemary Skewers Recipe

Read Reviews (4)
3.5 4
Publisher Photo
Fresh springs of rosemary are the clever skewers for these shrimp kabobs. You can serve this as an appetizer or as a main course. —Amber Joy Newport, Hampton, Virginia
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES: 8 servings

Ingredients

  • 8 fresh rosemary sprigs, about 6 inches long
  • 1/2 cup orange marmalade
  • 1/2 cup flaked coconut, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon minced fresh rosemary
  • 1-1/2 pounds uncooked large shrimp, peeled and deveined

Nutritional Facts

1 skewer with 1-1/2 teaspoons sauce equals 145 calories, 3 g fat (2 g saturated fat), 126 mg cholesterol, 172 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Directions

  1. Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; set aside 1/4 cup for sauce.
  2. Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce. Yield: 8 skewers.
Originally published as Shrimp on Rosemary Skewers in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p231

Nutritional Facts

1 skewer with 1-1/2 teaspoons sauce equals 145 calories, 3 g fat (2 g saturated fat), 126 mg cholesterol, 172 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp on Rosemary Skewers(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 20, 2010

A few modifications. I pulled most of the rosemary off the stems and just left the ends. That gave a hint on rosemary and the shrimp is not damaged. For the sauce, I put the marmalade in the microwave for 40 seconds which gave it a spreading consistency. If I made this again, I would cover the grill with the new foil meant for grilling and not sticking. The flavor was wonderful and that is why I'm giving it 4 stars. With the modifications, 5 stars.

MY REVIEW
Reviewed Jul. 5, 2010

This made a huge mess on my grill. The sauce was too thick but had good flavor. I would not make this again but would however make the sauce for something else.

MY REVIEW
Reviewed Jun. 29, 2010

The flavor of the shrimp was excellent but the rosemary skewers were a little too much. I would definitely use the marinade again, but probably on a regular skewer.

MY REVIEW
Reviewed Jun. 14, 2010

I thought this recipe was good. A little extra sweet, which was fine with me. Maybe next time I'll add a dash of soy just to even out the taste a little bit. I will be making this again.

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