Sweet and sour mini shrimp kabobs
20 Appetizers
| Quantity | 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