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Sea-and-Shore Kabobs

Pork and shrimp pair up for a skewered twist on surf and turf that's brushed with a refreshing citrus glaze.
SERVINGS: 4 servings
CARB GRAMS PER SERVING: 11
Rated : Not yet rated
Sea-and-Shore Kabobs
 

Nutrition Facts Per Serving:

  • Servings: 4 servings
  • Calories201
  • Total Fat (g)11
  • Saturated Fat (g)2
  • Cholesterol (mg)91
  • Sodium (mg)96
  • Carbohydrate (g)11
  • Fiber (g)1
  • Protein (g)15
  • Vitamin A (DV%)0
  • Vitamin C (DV%)38
  • Calcium (DV%)2
  • Iron (DV%)10
  • Diabetic Exchanges

8 ouncesfresh or frozen jumbo shrimp
2 tablespoonscooking oil
2 tablespoonsfinely chopped onion
2 clovesgarlic, minced
1/4 teaspoonfinely shredded lemon peel
1 tablespoonlemon juice
1 teaspooncurry powder
8 ouncesboneless pork, cut into 1-inch cubes
1/4 of afresh pineapple, cut into 1- to 1-1/2-inch cubes
3 red plums, pitted and quartered lengthwise
Salt and pepper
1/2 of a smallpapaya, peeled, seeded, and cut into 1-1/2-inch cubes

1. Thaw shrimp, if frozen. Peel and devein shrimp; set aside.

2. For glaze, in a medium mixing bowl stir together cooking oil, onion, garlic, lemon peel, lemon juice, and curry powder. Set aside.

3. Thread pork, pineapple, and plums on four 8-inch skewers. Season with salt and pepper, if desired. Thread shrimp and papaya on four additional 8-inch skewers.

4. Place pork skewers on the rack of the grill directly over medium-high heat. Grill for 12 to 14 minutes or until no pink remains, turning several times and brushing with glaze. Grill shrimp skewers beside pork skewers for 8 to 10 minutes or until opaque, turning several times and brushing with glaze. Heat and pass any remaining glaze. Makes 4 servings.


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