Ww Spicy Shrimp Kebabs With Tomatillo Salsa
"This is out of the Weight Watcher "Take-Out-Tonight" cookbook. It was marked in my cookbook as make again by DH. It has only 2 points. Cooking time does not include marinating time."
photo by DailyInspiration
- Ready In:
- 31mins
- Ingredients:
- 16
- Yields:
-
4 kebabs
- Serves:
- 4
ingredients
- 4 scallions, finely chopped
- 1⁄4 cup fresh cilantro, chopped
- 2 tablespoons fresh cilantro, chopped
- 4 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 1 tablespoon chipotle chile in adobo, chopped
- 1 teaspoon olive oil
- 1 tablespoon dried oregano
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 16 medium shrimp, peeled, deveined, and butterfiled
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 large red onion, cut into 8 wedges
- 1 medium fresh tomatillo, chopped (remove papery husk and rinse before chopping)
- 1 cup cherry tomatoes, halved
- 1⁄2 cup red onion, finely chopped
directions
- To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tbls of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 tsp of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
- Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
- Refrigerate, turning the bag occasionally, about 20 minutes.
- To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tbls cilantro, 2 tbls lime juice, and 1/4 tsp salt in a medium bowl; set aside.
- Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
- Remove the shrimp and vegetables from the marinade; discard the marinade.
- Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
- Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
- Serve with the salsa.
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Reviews
-
Made these tasty shrimp tonight for dinner. I really liked the marinade and the shrimp and veggies were nice and flavorful. Had to cook them on my indoor/outdoor grill -- no skewers just grilled them loose. I made the tomatillo pico de gallo style (as per recipe) to go with the shrimp and I served it on the side. I think next time I would prefer serving the shrimp with the tomatillo salsa pureed in the blender vs. the pico de gallo style. Still very good and tasty. -
This was really good. I served it as appetizers on short skewers. I liked the something something that the chipotle added. You could also taste the oregano! Very good dish! -
These were so good and full of flavor..... I let these marinate overnight and used red, yellow, and green bell peppers..... I also loved the fact that they are low fat and healthy for you..... I was concerned the chipotle would make them a bit more sicy then we like but it was this was the perfect combination of spices and flavors...... Thanks so much for sharing.... Pictures coming soon....
RECIPE SUBMITTED BY
teresas
United States
<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>
