Spicy Shrimp Kebabs With Tomatillo Salsa
Recipe: #21457
October 24, 2015
""This is out of the Weight Watcher "Take-Out-Tonight" cookbook. It was marked in my cookbook as make again by DH. On the old program it was 2 points. Cooking time does not include marinating time.""
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (500.6 g)
- Calories 206.2
- Total Fat - 3.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 142.8 mg
- Sodium - 1718.9 mg
- Total Carbohydrate - 32 g
- Dietary Fiber - 3.7 g
- Sugars - 8.9 g
- Protein - 18.1 g
- Calcium - 139.1 mg
- Iron - 1.3 mg
- Vitamin C - 96.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tablespoons of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 teaspoon of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
Step 2
Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
Step 3
Refrigerate, turning the bag occasionally, about 20 minutes.
Step 4
To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tablespoons cilantro, 2 tablespoons lime juice, and 1/4 teaspoon salt in a medium bowl; set aside.
Step 5
Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
Step 6
Remove the shrimp and vegetables from the marinade; discard the marinade.
Step 7
Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
Step 8
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.
Step 9
Serve with the salsa.
Tips
- Metal skewers
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm and have a mild smell. Avoid shrimp that have a strong odor or are discolored.
- When selecting tomatillos, look for ones that are firm and bright green. Avoid ones that are soft or have brown spots.
- Substitute shrimp with chicken for a leaner protein option. The benefit of this substitution is that chicken is a leaner source of protein than shrimp, so it is a healthier option for those who are watching their weight.
- Substitute red onion with shallots for a milder flavor. The benefit of this substitution is that shallots have a milder flavor than red onion, so it will not overpower the other ingredients in the dish.
Vegetarian Kebabs Replace the shrimp with 1/2 pound of firm tofu, cut into 1-inch cubes. Marinate as directed and thread the tofu, 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 tofu is lightly browned, about 3 minutes on each side. Serve with the salsa.
Mexican Rice: This flavorful side dish is the perfect accompaniment to the spicy shrimp kebabs. The combination of tomatoes, onions, garlic, and spices in the rice will complement the flavors of the kebabs and salsa, creating a delicious meal.
Cilantro Lime Coleslaw: This crunchy and refreshing coleslaw is the perfect complement to the spicy shrimp kebabs. The combination of fresh cilantro, lime juice, and mayonnaise will provide a cooling contrast to the heat of the kebabs and salsa. The coleslaw also adds a delicious crunch and a bright flavor to the meal.
FAQ
Q: What type of grill should I use?
A: You can use either a gas or charcoal grill, or you can even use your oven's broiler. Just make sure to spray the grill or broiler rack with nonstick spray before cooking.
Q: What is the best way to season my food?
A: For the best flavor, season your food generously with salt and pepper before and during cooking. You can also add other herbs and spices to your dishes for added flavor.
1 Reviews
You'll Also Love
Fun facts:
The tomatillo, also known as the Mexican husk tomato, is a staple in Mexican cuisine. It is believed to have originated in Mexico and has been used in cooking for centuries!
Chipotle chilis in adobo are a popular ingredient in Mexican cuisine. It is said to have been created by the Aztecs, who smoked and dried jalapeno peppers to preserve them.