Make this simple and healthy appetizer featuring shrimp, garlic butter and fresh veggies. It will be a welcome addition to your holiday party menu.
Shrimp almost always makes its way to the holiday appetizer buffet, usually in the form of the watered-down ring with bottled cocktail sauce in the middle. True confession: I’ve brought the ubiquitous shrimp ring to a potluck party when I’ve been pressed for time. But with Garlicky Shrimp Veggie Kabobs, you can present a festive shrimp appetizer that’s so much better tasting in the same time it would take you to buy something already made. If you’re hosting a party, these kabobs cook in about 10 minutes; it could even be a fun kitchen activity for you and your guests. Let’s get cooking.
To make Garlicky Shrimp Veggie Kabobs, which yields 4 servings, you’ll need these ingredients:
5 Tablespoons butter
1½ Tablespoons minced garlic
2 Tablespoons freshly squeezed lemon juice
1 pound (21–25 count) raw shrimp, cleaned and deveined
1 medium zucchini
1 small red onion
12 fresh button mushrooms
12 grape tomatoes
Skewers
This is a recipe from Tastefully Simple®, so its Garlic Garlic seasoning is recommended. I cook with this blend of minced dehydrated garlic, onion, salt, and spices quite a bit and would recommend it for any home cook’s pantry. But if you don’t have this on hand, use fresh garlic — minced — and sprinkle about ¼ teaspoon salt on the shrimp before grilling.
The original recipe also called for a stick of butter, that I had a lot of unused garlic butter, so I modified the amount to 5 Tablespoons, which is just under 1/3 cup. I also like that this allows more of the lemon juice to shine through the garlic and fat.
Follow these directions to make Garlicky Shrimp Veggie Kabobs
Prepare an indoor grill or a grill pan to medium heat. In a small microwave-safe bowl, add butter and garlic. Heat on high for 30 seconds or until butter has completely melted. Stir in lemon juice.
Thread shrimp and veggies on skewers. Remember, if you’re using wooden skewers, these must be soaked in water for 30 minutes prior to using.
Place skewers with shrimp and vegetables on the grill and cook, occasionally basting with remaining melted garlic butter. The shrimp will turn pink and reach an internal temperature of 145 degrees when done (about 8 to 10 minutes).
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