Sweet and sour mini shrimp kabobs

Yield: 20 Appetizers

Measure Ingredient
20 mediums Uncooked shrimp; shelled, deveined
½ medium Red or green bell pepper; cut into 20 bite-sized pieces
1 \N 8-oz can pineapple chunks; drained
20 \N Wooden toothpicks
⅓ cup Purchased sweet and sour sauce

Heat oven to 350 degrees F. For each kabob, thread 1 shrimp, 1 bell pepper piece and 1 pineapple chunk on toothpick. (For a colorful assortment, make half of the kabobs with red bell pepper and half with green). Place in ungreased 15x10x1-inch baking pan. Brush with half of sauce. The kabobs can be assembled several hours in advance; cover and refrigerate them and brush on the sauce just before baking in that case.

Bake at 350 degrees F. for 5 minutes. Turn kabobs; brush with remaining sauce. Bake an additional 5 minutes or until shrimp turn pink.

Nutrition info: 1 appetizer=10 calories; 0g fat; 25mg sodium; 2g carb; dietary fiber 0g; protein 1g. Dietary exchanges: Free Source: Pillsbury Classic Cookbooks: _Easiest Ever Holiday Meals_; Dec 1996, #190. MM format by Mary Ann Young <maryann36@...> Posted to EAT-L Digest 03 Dec 96 From: maryann36

Date: Tue, 3 Dec 1996 23:02:07 PST

Similar recipes