Shrimp & Sweet Potato Skewers
Servings
Prep Time
Cook Time
Ready In
Recipe: #25028
October 13, 2016
Categories: Dinner, Lunch, Main Dish, Shellfish, Shrimp, Vegetables, Sweet Potato/Yam, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Birthday, Entertaining, Father's Day, July 4th, Ladies Luncheon, Mother's Day, Regional Holiday, Sunday Dinner, Weeknight Meals, Broil, Grill (Electric), Grilling (Outdoor), Oven Roast, Gluten-Free, High Fiber, No Eggs, Non-Dairy more
"This recipe is from Taste of Home by Paul Wargaski. If you wish it is so easy to get the potatoes cooked the day before and the skewers made in the AM then it only takes 10 minutes to grill the skewers. Simple lovely flavor combination. If you wish BBQ these - grill over medium-high heat 5-7 minutes until shrimp are pink turning over half way through"
Ingredients
Nutritional
- Serving Size: 1 (344.7 g)
- Calories 383.7
- Total Fat - 22 g
- Saturated Fat - 3 g
- Cholesterol - 178.5 mg
- Sodium - 820 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 4.6 g
- Sugars - 0.4 g
- Protein - 23.8 g
- Calcium - 131.5 mg
- Iron - 6.1 mg
- Vitamin C - 23.9 mg
- Thiamin - 0.1 mg
Step 1
Pre-heat oven 450f.
Step 2
Place your prepared sweet potatoes single layer in an oven proof dish.
Step 3
Mix together 1 tbsp oil. the rosemary,and 1/2 tsp paprika. Drizzle over the sweet potatoes. Toss to coat.
Step 4
Roast 25-30 minutes or until they are tender. Stir ocacsionally.
Step 5
On 2 metal or soaked wooden skewers alternately thread the potato slices & shrimp. Sprinkle with salt & pepper.
Step 6
Broil 6"- 8" from heat until Shrimp are pink (apprx.7 minutes). Flip them once.
Step 7
Whisk together the remaining oil, paprika & lemon.
Step 8
Sprinkle lemon mixture over the skewers just before serving.
Tips & Variations
- 2 Metal or wooden skewers
- Large baking dish
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