Summer Bbq Shrimp Veggie Toss Recipes
BBQ SHRIMP WITH GRILLED VEGETABLE SLAW AND "ROASTED POTATOES"
Steps:
- In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill.
- Prepare a medium-hot oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 minutes.
- For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 strips. Toss the vegetables with the juice and season.
- For the Roasted Potatoes: In a large bowl, toss everything together. Wrap in a double thick foil "papillote." Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
- Plating: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.
SHRIMP KABOBS
"Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful kabobs," says Sharon Aweau of Kapolei, Hawaii.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.
Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
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