Parmesan Shrimp Skewers

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.

Recipe from Family Circle
Parmesan Shrimp Skewers
SERVINGS
4
PREP TIME
15 mins
by 10  people
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Fish and Seafood, Vegetables
Ingredients
  • 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
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Directions
1. 
Heat gas grill to medium or prepare charcoal grill with medium coals.
2. 
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.
Skewers:
1. 
In a bowl, combine shrimp, sweet peppers, half of the cheese-lemon juice mixture and the salt and pepper
2. 
Slide shrimp on four metal skewers, alternating with peppers. Place remaining peppers on separate skewer. Sprinkle all with 1 tablespoon of the cheese.
3. 
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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