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1
Pepitas Shrimp Skewers
Submitted by Lindsay {Eighty Twenty Dietitian} on October 13, 2010 in Fish, Main Courses
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1 whole Anaheim Chile, Roasted, Peeled And Seeded
- ¼ cups Roasted Pepitas
- 1 whole Garlic Clove, Pressed And Minced
- ¼ teaspoons Ground Black Pepper
- 1 teaspoon Salt
- ½ cups Canola Oil
- 2 Tablespoons Red Wine Vinegar
- 3 Tablespoons Grated Cotija Cheese (or Shredded Parmesan)
- 1 bunch Cilantro, Stemmed
- 1-½ cup Lowfat Yogurt
- 50 whole Shrimp, Peeled, Deveined, Tail-on
Preparation Instructions
Place all ingredients except cilantro, yogurt and shrimp in a blender or food processor. Blend about 10 seconds, then add cilantro little by little until blended smooth (reserve some cilantro for garnish if desired). Place yogurt in a medium stainless steel bowl and mix with a wire whip until smooth. Add the blended ingredients and mix thoroughly.
Add shrimp to the mixture. Refrigerate at least 3 hours. Twenty minutes prior to cooking, soak bamboo skewers in water (to prevent burning).
Preheat grill. Skewer 5-6 shrimp on each stick. Cook over medium heat until done (about 10-15 minutes).
Nutrition info per 2 tablespoons pepitas dressing/marinade: 101 calories, 6 g fat, 3 g protein, 3 g carbohydrates
Nutrition info per 8-9 shrimp: 55 calories, 1 g fat, 11.5 g protein, 0 g carbohydrate, 107mg cholesterol
