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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. 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.
3. Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers.
4. 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.
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