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Pesto Shrimp and Scallop Kabobs |
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These shellfish kabobs make a great appetizer or an entrée when served over rice or couscous. If shellfish isn't what you like, fish such as salmon and halibut are equally delicious. Feel free to use any combination of vegetables. If you're using wooden skewers, soak them for at least 20 minutes in water before barbecuing.
| 8 oz medium scallops |
1 Tbsp toasted pine nuts |
| 8 oz peeled and deveined large |
2 Tbsp light cream cheese |
| shrimp |
1 tsp minced fresh garlic |
| 16 cherry tomatoes (or a |
3 Tbsp low-sodium chicken |
combination of bell pepper
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stock or water |
| and red onion) |
2 Tbsp olive oil |
| 1 cup packed fresh basil leaves |
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| 2 Tbsp grated Parmesan cheese |
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- Thread the scallops, shrimp and tomatoes evenly onto 4 large or 8 small skewers.
- To make the pesto, purée the basil, Parmesan, pine nuts, cream cheese, garlic, stock and oil in the bowl of a small food processor until smooth. Brush half the pesto over the kabobs.
- Preheat a grill to high, or spray a non-stick skillet with cooking oil and place over high heat. Grill or sauté the kabobs on both sides just until cooked, about 5 minutes. Serve with the remaining pesto.
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Nutritional Analysis
per Serving
| Calories |
229 |
| Protein |
25 g |
| Fat |
11 g |
| Saturated Fat |
2.3 g |
| Carbohydrates |
5g |
| Cholesterol |
110 mg |
| Sodium |
211 mg |
| Fiber |
2.1 g |
Prep Time:10 minutes
Cook Time:5 minutes
Make Ahead:Prepare pesto up to 2 days in advance and refrigerate.
Serves 4
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