Grilled Curried Shrimp and Vegetable Kebabs with Cucumber Raita
|Fresh cilantro sprigs||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Red curry paste||1 Tablespoon (Prepared Red Curry Paste)|
|Olive oil||2 Teaspoon|
|Large shrimp||1 1⁄4 Pound, peeled and deveined|
|Red bell peppers||3 , cut into 1 1/2 inch pieces|
|Onions||3 Medium, cut into wedges and wedges separated into pieces|
|Zucchini||1 Medium, cut into 1/4-thick half-moon slices|
|Fat free plain yogurt/Soy alternative||1 Cup (16 tbs)|
|Grated cucumber||1⁄4 Cup (4 tbs)|
|Chopped fresh cilantro||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
To make the kebabs: In a food processor, combine the cilantro, lemon juice, water, garlic, curry paste, oil, and salt.
Process until smooth.
Divide the mixture between 2 medium bowls.
Add the shrimp to one bowl and toss to coat.
Add the mushrooms, peppers, onions, and zucchini to the other bowl and toss to coat.
Coat a grill rack or broiler-pan rack with olive-oil cooking spray.
Preheat the grill to medium or preheat the broiler.
Thread the shrimp onto 4 metal skewers.
On each of 4 additional skewers, alternately thread the mushrooms, bell peppers, onions, and zucchini.
Place the vegetable skewers on the rack and cook for 7 minutes per side, turning once, or until tender and lightly charred.
While the vegetables are cooking, place the shrimp skewers on the rack and cook for 5 minutes, turning once, or until opaque.
Calories 163 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.4%
Saturated Fat 0.47 g2.3%
Trans Fat 0 g
Cholesterol 108.3 mg36.1%
Sodium 337.7 mg14.1%
Total Carbohydrates 16 g5.4%
Dietary Fiber 2.9 g11.6%
Sugars 7.8 g
Protein 18 g36.1%
Vitamin A 37.2% Vitamin C 127.2%
Calcium 7.3% Iron 15.1%
*Based on a 2000 Calorie diet