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    Rosemary-Orange Shrimp Kabobs


    Source of Recipe


    WW

    Recipe Introduction


    Makes 4 servings
    Prep: 20 minutes
    Grill: 8 minutes
    WW-6pt

    List of Ingredients




    1 pound large fresh shrimp in shells (about 16 shrimp)
    8 slices turkey bacon, halved crosswise
    2 red and/or yellow sweet peppers, cut into 1-inch pieces
    2 teaspoons finely shredded orange or blood orange*peel
    2 tablespoons orange or blood orange juice
    2 teaspoons snipped fresh rosemary
    2 cups hot cooked rice
    1 cup cooked or canned black beans, rinsed and drained

    Recipe



    1. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry. Wrap each shrimp in a half slice of bacon. Alternately thread shrimp and sweet pepper pieces on long metal skewers. In small bowl combine 1 teaspoon of the orange peel, the orange juice, and rosemary. Brush over kabobs.
    2. Grill kabobs on the lightly greased rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until bacon is crisp and shrimp turn pink, turning once.
    3. Meanwhile, in a medium saucepan stir together the remaining peel, cooked rice, and beans; heat through. Serve with shrimp and peppers. Makes 4 servings.
    *A different kind of orange: Blood oranges, also called sanguines or Moro oranges, are becoming increasingly available┐and that┐s a good thing. Sweeter and juicier than most oranges, they get their name from their mottled, deep-red flesh and blushing-red skin. They┐re wonderful for eating out of hand, and when used in a marinade, impart a rosy hue to foods.
    Serving suggestion: Follow these orange-herb-infused shrimp kabobs with coffee-flavored ice cream and chocolate-sauce sundaes.

    Nutrition facts per serving:
    calories: 310
    total fat: 7g
    saturated fat: 2g
    cholesterol: 149mg
    sodium: 563mg
    carbohydrate: 36g
    fiber: 2g
    protein: 26g
    vitamin A: 20%
    vitamin C: 139%
    calcium: 5%
    iron: 29%
    1. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry. Wrap each shrimp in a half slice of bacon. Alternately thread shrimp and sweet pepper pieces on long metal skewers. In small bowl combine 1 teaspoon of the orange peel, the orange juice, and rosemary. Brush over kabobs.
    2. Grill kabobs on the lightly greased rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until bacon is crisp and shrimp turn pink, turning once.
    3. Meanwhile, in a medium saucepan stir together the remaining peel, cooked rice, and beans; heat through. Serve with shrimp and peppers. Makes 4 servings.
    *A different kind of orange: Blood oranges, also called sanguines or Moro oranges, are becoming increasingly available┐and that┐s a good thing. Sweeter and juicier than most oranges, they get their name from their mottled, deep-red flesh and blushing-red skin. They┐re wonderful for eating out of hand, and when used in a marinade, impart a rosy hue to foods.
    Serving suggestion: Follow these orange-herb-infused shrimp kabobs with coffee-flavored ice cream and chocolate-sauce sundaes.

    Nutrition facts per serving:
    calories: 310
    total fat: 7g
    saturated fat: 2g
    cholesterol: 149mg
    sodium: 563mg
    carbohydrate: 36g
    fiber: 2g
    protein: 26g
    vitamin A: 20%
    vitamin C: 139%
    calcium: 5%
    iron: 29%

 

 

 


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