A Betty Crocker cookbook shares a healthy recipe! Fat-free dressing enhances the shrimp and veggie flavors in this 150-calorie grill.
lb uncooked deveined peeled large shrimp, thawed if frozen
cup fat-free Italian dressing
medium red onion, cut into 8 pieces
medium bell pepper, cut into 8 pieces
medium cherry tomatoes
small whole mushrooms
In shallow glass or plastic dish or resealable freezer plastic bag, place shrimp and dressing. Cover dish or seal bag; refrigerate 30 minutes.
Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Thread shrimp, onion, bell pepper, tomatoes and mushrooms alternately on each of 4 (15-inch) metal skewers, leaving 1/4-inch space between each piece.
Place kabobs on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning frequently and brushing several times with marinade, until shrimp are pink. Discard any remaining marinade.
Leave about a 1/4-inch space between the pieces on the skewers to allow for even cooking.
Hot cooked orzo or rosamarina pasta makes a terrific side dish. If you have any chopped fresh herbs on hand (thyme and parsley are delicious), toss them with the cooked pasta.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- 1 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.