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Saturday, January 23, 2010

Grilled Shrimp Kabobs


8 (6 inch) wooden skewers
(4 oz) pearl white or red onions (about 16), unpeeled
1 (14 oz) can artichoke hearts, drained and quartered lengthwise
(12 oz) medium large shrimp, peeled and de-veined
12 refrigerated spinach and cheese tortellini, cooked, drained and cooled
Lemon Tarragon Vinaigrette (see recipe below)
Radicchio or red Swiss chard leaves (optional)
Freshly shredded Parmesan or Romano cheese (optional)


1. Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends and gently press to slip off skins. Alternately thread onions, artichoke hearts, shrimp and tortellini onto prepared skewer. Set on oiled grilling rack.

2. Grill for 6 to 8 minutes or until shrimp turn opaque, brushing frequently with Lemon Tarragon Vinaigrette and turning once. To serve place over radicchio or red Swiss chard leaves and pass Parmesan or Romano cheese if desired.

Makes 8 servings.

Lemon Tarragon Vinaigrette:

Stir together 2 tbl olive oil; 2 tsp finely shredded lemon peel; 2 tbl lemon juice or dry vermouth; 1 tbl snipped fresh tarragon or 1 1/2 tsp dried tarragon, crushed; 2 cloves garlic, minced; 1/4 tsp crushed red pepper; 1/4 tsp salt; and 1/8 tsp pepper. Makes about 1/3 cup.