California Kabobs
Source of Recipe
Marla
List of Ingredients
California Kabobs
8 6-inch wooden skewers
4 ounces pearl white or red onions (about 16), unpeeled
1 14-ounce can artichoke hearts, drained and quartered lengthwise
12 ounces medium-large shrimp, peeled and deveined
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)Recipe
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
hears, shrimp, and tortellini onto prepared skewer. Set on oiled
vegetable grilling rack, if desired.
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 tablespoons olive oil; 2
teaspoons finely shredded lemon peel; 2 tablespoons lemon juice or dry
vermouth; 1 tablespoon snipped fresh tarragon or 1-1/2 teaspoons dried
tarragon, crushed; 2 cloves garlic, minced; 1/4 teaspoon crushed red
pepper; 1/4 teaspoon salt; and 1/8 teaspoon pepper. Makes about 1/3 cup.
source is unknown
|
|
member logon
