Friday, May 18, 2012

Shrimp and Vegetable Brochettes

Picture of Shrimp and Vegetable Brochettes


1 pound large shrimp, peeled and deveined

1 bottle (16 ounces) nonfat Italian salad dressing

⅓ cup soy sauce

1 tablespoon hot pepper sauce

1 tablespoon lemon juice

3 small zucchini

8 small white onions, peeled

8 large fresh mushrooms

2 tomatoes cut into wedges

¼ teaspoon ground black pepper

8 wooden brochettes


Place shrimp in a shallow dish.

In a medium bowl combine dressing, soy sauce, hot pepper sauce, lemon and ground black 
pepper and mix well everything.

Side apart half of the mixture sauce. Pour remaining sauce over shrimp and marinate for 2 hours before cook.

Preheat boiler.

Soak 8 wooden brochettes.

Cut zucchini into 1½ inch pieces. Drain shrimp and discard the marinate sauce.

Alternately thread shrimp, zucchini, onions, mushrooms and tomato wedges into presoaked 

Broil brochettes, turning several times and basting with the reserved sauce for 6 minutes or until shrimp turn pink.

Serve immediately.

Serve 4.

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