Parmesan Shrimp Skewers
Recipe from Family Circle

The shrimp and sweet peppers are sprinkled with Parmesan cheese before grilling. The coating develops a toasty, almost nutty taste that goes beautifully with the sweet shrimp.

Parmesan Shrimp Skewers

by 10  people

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Servings: 4
Prep Time: 15 mins
Related Categories: Fish and Seafood, Vegetables
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  • 2   
    anchovy fillets (optional)
  • 1/4  cup 
    grated Parmesan cheese
  • 2   
    lemon juice
  • 2   
    white-wine vinegar
  • 4   teaspoons 
    Dijon mustard
  • 1   teaspoon 
    Worcestershire sauce
  • 1/4  cup 
    extra-virgin olive oil
  • 1   pound 
    large shrimp (about 20) shelled and deveined
  • 1   
    red sweet pepper, seeded and cut into 1-inch pieces
  • 1   
    yellow sweet pepper, seeded and cut into 1-inch pieces
    Pinch salt
    Pinch black pepper
  • 2   
    grated Parmesan cheese
  • 3   cups 
    cooked white rice
    Lemon wedges
Heat gas grill to medium or prepare charcoal grill with medium coals.
In food processor, combine anchovies (if using), 1/4 cup cheese, lemon juice, vinegar, 2 tablespoons water, mustard and Worcestershire sauce. Puree until smooth. With machine running, slowly add oil. Set aside.

In a bowl, combine shrimp, sweet peppers, half of the cheese-lemon juice mixture and the salt and pepper
Slide shrimp on four metal skewers, alternating with peppers. Place remaining peppers on separate skewer. Sprinkle all with 1 tablespoon of the cheese.
Grill skewers 4 minutes. Flip over; top with remaining cheese. Grill 4 minutes or until shrimp turn pink. Serve over rice; drizzled with remaining cheese-lemon juice mixture. Serve with lemon wedges.
Nutrition information
Per Serving: cal. (kcal) 455, Fat, total (g) 19, chol. (mg) 169, sat. fat (g) 4, carb. (g) 34, fiber (g) 3, pro. (g) 26, sodium (mg) 578, Percent Daily Values are based on a 2,000 calorie diet
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