Cooking Light Week - Day Six: Grilled Teriyaki Shrimp Kebabs

We love to grill. We love shrimp. We love to grill shrimp. I knew this would taste good and be fun to make. The sauce is very basic but gives good flavor to the shrimp, red onion and pineapple. I have to tell the truth, though. I forgot to buy the sesame seeds that are supposed to go in the sauce. I know that would have made it even better. The recipe calls for putting all the ingredients on a skewer but we like to grill our shrimp individually. This is a very healthy meal. It's low in calories and fat but full of protein. So grill some shrimp today!!!

Served with Lemon Orzo (recipe to follow)

Grilled Teriyaki Shrimp Kebabs

Recipe from Cooking Light

Ingredients

Sauce:
1/4 cup low-sodium teriyaki sauce
1 tablespoon sesame seeds, toasted

Kebabs:
48 large peeled and deveined shrimp (about 1 1/2 pounds)
32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
1 medium red onion, cut into 8 wedges
Cooking spray

Preparation

Prepare grill.
To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.
To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

Lemon Orzo

Recipe from Southern Living Cookbook, America's Best Home Cooking

6 cups chicken broth

16 ounces uncooked orzo (rice-shaped pasta)

1/4 cup butter or margarine

2 tablespoons grated fresh lemon rind

2 tablespoons fresh lemon juice

1 1/2 cups freshly grated Parmesan cheese (I used freshly shredded Parmesan that comes in a container)

1/2 teaspoon freshly ground

Garnish: freshly grated Parmesan cheese

Bring broth to a boil in a Dutch oven. Stir in orzo; cook, uncovered, 11 minutes or until tender, stirring occasionally to prevent sticking. Drain.

Melt butter in same pan over medium heat. Add orzo, lemon rind, and next 3 ingredients. Stir gently just until cheese melts. Garnish, if desired. Serve hot.

Note: The above recipe yields 8 servings so I cut the ingredients in half and it was plenty for a family of four.

Dinner is Served!

Enjoy!

Come back tomorrow for the last day of Cooking Light Week. Aggie (Aggie's Kitchen) and I have some delicious "light" desserts to share with you.

Mom's Cooking Club Lesson: Grilled shrimp cook up very quickly, only about 2-3 minutes per side. Be careful not to overcook or they will dry out.