Shrimp, Pineapple and Green Pepper Kebabs with Hot and Sour Dipping Sauce
|1/2||cup pineapple juice|
|1||tablespoon fresh lime juice|
|1||teaspoon reduced-sodium soy sauce|
|2||teaspoons Stevia In The Raw® Bakers Bag|
|1/2||teaspoon Sriracha chili sauce|
|1||teaspoon grated fresh ginger|
|1 ¼||pounds shelled and deveined large (18-21) shrimp|
|1||large green bell pepper, cut in 1-inch squares, 36 pieces|
|36||fresh pineapple cubes|
|12||(10-inch) bamboo skewers|
Heat a charcoal or gas grill to medium-high for direct grilling.
In a small pot, combine the pineapple and lime juices, soy sauce, stevia, chile sauce, and ginger. Cook over medium-high heat and reduced to 1/2 cup, 5-6 minutes. Pour the sauce into a small serving bowl and set aside.
Meanwhile, to assemble the skewers, bend a shrimp into a “C” and push it to the bottom of a skewer. Add a pepper square, then a pineapple chunk, threading it through the 3/4-inch side. To fill the skewer, repeat 2 more times. Make 11 more skewers. Coat the skewers with cooking spray.
Brush the grill with oil. Arrange the skewers on the grill, perpendicular to the grate. Cook for 2 minutes. Turn and cook 2 minutes more. Keep turning the skewers every minute to avoid charring, 7-8 minutes in total, or until the shrimp are white in the center. Place the kebabs on a serving platter and brush on both sides with some of the sauce. Serve immediately, passing the remaining sauce in a small pitcher.
Per Serving (3 skewers): 210 calories, 1.5g fat (0g saturated fat), 19g carbohydrate, 30g protein, 2g dietary fiber, 350mg sodium.
by Karla Yocum Stai
I love shrimp and pineapple and using all the sauce ingredients, but I haven’t used them together on kabobs! Excellent….Elegant and yummy. I agree that spraying and oiling help to keep the shrimp from getting stuck to the grill… Great idea! Serve it with some amazing rice and you have a wonderful festive dish!