SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Skewered Shrimp and Zucchini with Basil Cream Sauce

Makes: 6 servings
Prep 40 mins Grill 10 mins
Skewered Shrimp and Zucchini with Basil Cream Sauce
Ingredients
  • 1 8  ounce container  fat-free or light dairy sour cream
  • 1/2  cup  snipped fresh basil
  • 3  tablespoons  snipped fresh chives
  • 3/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 1 1/4  pounds  fresh or frozen large shrimp
  • 2  medium  zucchini, halved lengthwise and cut into 1-inch-thick slices (about 1 pound total)
  • 2  tablespoons  olive oil
  • 1/2  teaspoon  finely shredded orange peel or lime peel
  • 1  tablespoon  orange juice or lime juice
  • 1/4  teaspoon  cayenne pepper
  • 5  cups  shredded fresh spinach, arugula, and/or romaine
  •  Fresh basil leaves (optional)
Directions

1. For sauce, in a food processor or blender, combine sour cream, the sniped basil, the chives, 1/2 teaspoon of the salt, and the black pepper. Cover and process or blend until nearly smooth. Cover and chill until ready to serve.

2. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. On long skewers,* alternately thread shrimp and zucchini, leaving a 1/4-inch space between pieces. In a small bowl, combine oil, orange or lime peel, orange or lime juice, cayenne pepper, and the remaining 1/4 teaspoon salt; brush evenly on shrimp and zucchini.

3. Place skewers on the greased rack of an uncovered grill directly over medium coals. Grill about 10 minutes or until shrimp are opaque, turning once.

4. Arrange shredded greens on a serving platter. Top with skewers. If desired, garnish sauce with basil leaves. Serve sauce with skewers. Makes 6 servings.

From the Test Kitchen
  • If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using.
Nutrition Facts (Skewered Shrimp and Zucchini with Basil Cream Sauce)
  • Servings Per Recipe 6,
  • cal. (kcal) 171,
  • Fat, total (g) 6,
  • chol. (mg) 108,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • fiber (g) 2,
  • pro. (g) 19,
  • sodium (mg) 447,
  • Vegetables () 2,
  • Very Lean Meat () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe