ISO: Prawn kebob marinade recipes

[ReneeV]

Hi!
Prawns on the grill sounds delish!

I marinate mine in pineapple juice, a little extra virgin olive oil and a little chopped chile pepper, (usually red jalapano). The natural sugar in the pineapple juice ever so slightly glazes the shrimp. Yum! Oh, and you can add some herbs and spices, if you like. I keep mine simple so that the flavor of the shrimp shines through.

HTH,

Renée

[Grace]

Here are a few from CL

CookWare(tm) from Cooking Light(r)

Chili-Lime Shrimp Kebabs

SOURCE: Cooking Light YEAR: June 1996 PAGE: 135

INGREDIENTS FOR 2 SERVINGS:
20 large shrimp (about 12 ounces)
2 tablespoons minced fresh cilantro
1 tablespoon minced seeded jalapeno pepper
2 tablespoons fresh lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
8 cherry tomatoes
Cooking spray
2 cups cooked rice

INSTRUCTIONS:
1. Peel shrimp, leaving tails intact.

2. Combine cilantro and next 8 ingredients (cilantro through garlic) in a
bowl; stir well. Add shrimp and tomatoes, tossing to coat. Cover and marinate
in refrigerator 1 hour; stir occasionally. Remove shrimp and tomatoes from
bowl; reserve marinade.

3. Thread shrimp and tomatoes alternately onto 4 (10-inch) skewers. Prepare
grill or broiler. Place kebabs on grill rack or broiler pan coated with
cooking spray; cook 3 minutes on each side or until done, basting occasionally
with reserved marinade. Serve kebabs with rice. Yield: 2 servings (serving
size: 2 kebabs).

NUTRITIONAL INFORMATION:
CALORIES 455 (12% from fat); PROTEIN 39.8g; FAT 6.3g (sat 1g, mono 2.2g, poly
1.6g); CARB 57.8g; FIBER 2.7g; CHOL 259mg; IRON 7.1mg; SODIUM 859mg; CALC 140mg

CookWare(tm) from Cooking Light(r)

Lemon-Garlic Shrimp Kebabs

SOURCE: Cooking Light YEAR: May 1999 PAGE: 108

INGREDIENTS FOR 6 SERVINGS:
48 large unpeeled shrimp (about 2 pounds)
1/2 cup fresh lemon juice (about 3 lemons)
1/2 cup dry white wine
2 tablespoons bottled minced garlic (about 12 cloves)
2 tablespoons steak sauce (such as Heinz 57)
2 teaspoons coarsely ground black pepper
Cooking spray

INSTRUCTIONS:
1. Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak
sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend.
Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once.

2. Prepare grill.

3. Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6
(12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and
grill 2 minutes on each side or until shrimp are done. Yield: 6 servings
(serving size: 1 kebab).

Note: Substitute 1/3 cup water and 2 tablespoons vinegar for wine, if desired.

NUTRITIONAL INFORMATION:
CALORIES 135 (14% from fat); FAT 2.1g (sat 0.4g, mono 0.3g, poly 0.8g);
PROTEIN 23.3g; CARB 3.7g; FIBER 0.2g; CHOL 172mg; IRON 2.9mg; SODIUM 201mg;
CALC 67mg

CookWare(tm) from Cooking Light(r)

Shrimp Kebabs With Jalapeno-Lime Marinade

SOURCE: Cooking Light YEAR: June 1998 PAGE: 96

INGREDIENTS FOR 12 SERVINGS:
4 pounds large shrimp, peeled, deveined, and butterflied
1 cup thawed orange juice concentrate, undiluted
2 teaspoons grated lime rind
1/2 cup fresh lime juice
1/2 cup honey
4 teaspoons ground cumin
1/2 teaspoon salt
6 garlic cloves, minced
4 jalapenos, seeded and chopped
4 red bell peppers, cut into 1-inch cubes
Lime wedges (optional)
Cooking spray

INSTRUCTIONS:
1. Combine first 9 ingredients in a large zip-top plastic bag; seal and
marinate in refrigerator 30 minutes. Remove shrimp from bag, reserving
marinade. Thread the shrimp, bell pepper cubes, and lime wedges (if desired)
onto 12 skewers.

2. Prepare grill or broiler. Place skewers on grill rack or broiler pan coated
with cooking spray; cook 4 minutes on each side or until shrimp are done,
basting frequently with the marinade. Yield: 12 servings (serving size: 1
kebab).

Note: You can substitute 3 pounds of skinned, boned chicken breast or pork
tenderloin, cut into 1-inch cubes, for the shrimp, if preferred.

NUTRITIONAL INFORMATION:
CALORIES 217 (10% from fat); FAT 2.4g (sat 0.4g, mono 0.4g, poly 0.9g);
PROTEIN 24.2g; CARB 25.1g; FIBER 0.7g; CHOL 172mg; IRON 3.7mg; SODIUM 269mg;
CALC 80mg

[JennieL]

The Lemon Garlic Kabobs posted above are great and very easy.

[mandarin2j]

It's sunny outside and I'm in the mood for barbecued prawns! What's a good light marinade that doesn't need more than an hour or so to "juice up" prawns for kebobs?

TIA! http://www.cookinglight.com/bbs/biggrin.gif

[Ralph]

Here's another:

HOT AND SPICY SHRIMP KEBOBS

1 pound shrimp
3 tablespoons oil
1 tablespoon maple syrup
2 tablespoons Pickapepper sauce
2 tablespoons apricot preserves
1 teaspoon crushed red pepper
1/4 teaspoon dried basil
1 clove minced garlic
3 slices bacon
Juice of 1 lemon

1. Peel & devein shrimp.
2. Combine oil, syrup, sauce, preserves, red pepper, basil, & garlic. Pour over shrimp & toss to coat. Cover & chill 1 hour.
3. Partially cook the bacon. Cut into 1 inch pieces.
4. Drain shrimp, reserving marinade. Thread shrimp onto skewers alternately with bacon. Drizzle with lemon juice.
5. Prepare grill. Place kebobs on well-greased grate, 4-5" from medium-hot coals. Cook 4-8 minutes or until shrimp turn opaque, basting with reserved marinade & turning once. Serves 3.