Fiery Southwestern Seafood Skewers - 11g Carbs, 3g Sugar, 2g Fiber
From: Better Homes and Gardens
Makes 2 servings
Prep: 25 minutes
Grill: 5 minutes
4 oz fresh or frozen medium shrimp in shells, peeled and deveined
4 oz fresh or frozen sea scallops
1/2 of a medium red sweet pepper, cut into 1-inch pieces
1/2 of a medium onion, cut into wedges
1/2 of a medium zucchini or yellow summer squash, cut into 3/4-inch slices
1 Tbsp canned chipotle chile peppers in adobo sauce, mashed
1 1/2 tsp lime juice
1 1/2 tsp cooking oil
1 tsp brown sugar
1 clove garlic, minced
1/4 tsp salt
1/4 tsp ground cumin
1 Tbsp snipped fresh cilantro
Lime wedges
1. Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat
dry with paper towels. On 2 long skewers alternately thread shrimp,
scallops, sweet pepper, onion, and zucchini, leaving about 1/4 inch
between pieces.
2. In a small bowl combine chipotle peppers, lime juice, oil, brown
sugar, garlic, salt, and cumin. Brush the kabobs with chipotle mixture.
3. For a charcoal grill, place kabobs on the greased rack of an
uncovered grill directly over medium coals. Grill for 5 to 8 minutes
or until shrimp and scallops turn opaque and vegetables are
crisp-tender, turning occasionally to cook evenly. (For a gas grill,
preheat grill. Reduce heat to medium. Place kabobs on greased grill
rack directly over heat. Cover and grill as above.) Or, place kabobs
on the greased unheated rack of a broiler pan. Broil about 4 inches
from the heat for 5 to 8 minutes, turning occasionally to cook evenly.
4. Sprinkle the kabobs with cilantro and serve with lime wedges.
Makes 2 servings
For 4 servings: Prepare as above, except use 4 long skewers (in step 1).
Nutrition facts per Serving:
180 Calories, 5g Total Fat, 1g Saturated Fat, 0g Monounsaturated Fat,
1g Polyunsaturated Fat, 105mg Cholesterol, 506mg Sodium, 11g Carbs,
3g Total Sugar, 2g Fiber, 22g Protein
Vitamin A: 0%, Vitamin C: 101%, Calcium: 7%, Iron: 11%
Exchanges: 2 vegetables, 2 1/2 very lean meat, 1 fat