- 1/3 cup teriyaki sauce
- 1/3 cup ketchup
- 2 tablespoons dry sherry or water
- 2 tablespoons reduced-fat peanut butter
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon ground ginger
- 32 large raw shrimp (about 1 1/2 pounds), peeled and deveined, with tails on
- 2 large yellow bell peppers
- 32 fresh sugar snap peas, trimmed
Soak 16 (12-inch) wooden skewers in water at least 20 minutes before assembling kabobs.
Preheat broiler. Coat rack of broiler pan with nonstick cooking spray; set aside.
Combine teriyaki sauce, ketchup, sherry, peanut butter, pepper sauce, and ginger in small saucepan. Bring to a boil, stirring constantly. Reduce heat to low; simmer, uncovered, 1 minute. Remove from heat; set aside.
Cut each bell pepper lengthwise into 4 quarters; remove stems and seeds. Cut each quarter crosswise into 4 equal pieces. Thread 2 shrimp, 2 bell pepper pieces, and 2 sugar snap peas onto each skewer; place on prepared pan. Brush with teriyaki sauce mixture.
Broil skewers 4 inches from heat 3 minutes; turn. Brush with teriyaki sauce mixture; broil 2 minutes or until shrimp turn pink and opaque. Discard any remaining teriyaki sauce mixture.
Yield: 16 servings. Serving size: 1 skewer.
Nutrition Facts Per Serving:
Calories: 79, Carbohydrates: 7 g, Protein: 10 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 245 mg, Fiber: 1 g
Carbohydrate choices: 1 Vegetable, 1 Meat.
Copyright Diabetic Cooking.