Saturday, March 1, 2008

Grilled or Broiled Teriyaki Shrimp

Makes 4 servings


When I'm bored and not in the mood to be crafty, I often prep meals the night before for easy meal making the next day. This is for sure one of those meals that I prep the night before.



Ingredients:

1 1/4 pounds large shrimp (tails left on and deveined)
1/4 cup plus 2 TB Teriyaki Sauce/Marinade
1/2 medium fresh pineapple (peeled, cored & cut into 1-inch cubes) FYI I've cheated and used canned pineapple
Favorite veggie chunks. I often use bell peppers, onion, mushrooms, zuchs - whatever lone veggies you have in the fridge


Teriyaki Sauce/Marinade- A lower calorie version
1/4 cup reduced-sodium soy sauce
1 TB honey
3 TB orange juice
1 TB packed dark brown sugar
1 t Asian (dark) sesame oil
1 garlic clove (or as many as your breath desires)
1 TB minced peeled fresh ginger



1. Make Teriyaki Sauce. In a small jar with a tight-fitting lid, combine all the ingredients; cover and shake well.
2. Place shrimp in a large zip-lock plastic bag. Pour 1/4 cup of the teriyaki marinade. Seal bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least two hours. I often let it marinade over night.
3. Start your favorite long grain rice and follow package instructions.
4. Assemble skewers. If using wooden skewers, soak 8 (12-inch) skewers in cold water. Preheat grill (spray grill rack with nonstick spray) or broiler (recommend using metal skewers).
5. Cook kebabs five inches from heat; turning frequently until shrimp are cooked about 12-15 minutes. Serve over rice. Sprinkle with remaining two TB of teriyaki marinade.

2 skewers over 1 cup of rice is one serving.
409 calories

Have a blessed day serving your family,
Delores Gaudet

3 comments:

Delores Gaudet said...

Why do I have so much spacing in between my text. I don't know this blogger stuff? HELP.

I can't say that I'm fond of blogging. However, I will admit that this is definitely practical and makes our home life stronger.

Nothing like inspiring the chef!

Delores Gaudet said...

Oh, and PS, Thanks for thinking of me for contributing to this site. I'm on a mission to lose weight so I will be a regular contributor to the light cooking section.

Lee Ann said...

For some reason I often get extra spacing when I edit a post after selecting "save". You can go back in and delete the spacing if you wish.

Can't wait to try this! Who doesn't like a good kabob?