Parmesan Shrimp Skewers

By jodieg

The shrimp and sweet peppers are sprinkled with Parmesan cheese before grilling. The coating develops a toasty, almost nutty taste that goes beautifully with the sweet shrimp.

Ingredients

• 2 anchovy fillets (optional)
• 1/4 cup grated Parmesan cheese
• 2 lemon juice
• 2 white-wine vinegar
• 4 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 cup extra-virgin olive oil
• 1 pound large shrimp (about 20) shelled and deveined
• 1 red sweet pepper, seeded and cut into 1-inch pieces
• Pinch salt
• Pinch black pepper
• 2 grated Parmesan cheese
• 3 cups cooked white rice
• Lemon wedges

Details

Adapted from recipe.com

Preparation

Step 1

1. Heat gas grill to medium or prepare charcoal grill with medium coals.

2. In food processor, combine anchovies (if using), 1/4 cup cheese, lemon juice, vinegar, 2 tablespoons water, mustard and Worcestershire sauce. Puree until smooth. With machine running, slowly add oil. Set aside.

Skewers:

1. In a bowl, combine shrimp, sweet peppers, half of the cheese-lemon juice mixture and the salt and pepper

2. Slide shrimp on four metal skewers, alternating with peppers. Place remaining peppers on separate skewer. Sprinkle all with 1 tablespoon of the cheese.

3.Grill skewers 4 minutes. Flip over; top with remaining cheese. Grill 4 minutes or until shrimp turn pink. Serve over rice; drizzled with remaining cheese-lemon juice mixture. Serve with lemon wedges.


Nutrition information

Per Serving: cal. (kcal) 455, Fat, total (g) 19, chol. (mg) 169, sat. fat (g) 4, carb. (g) 34, fiber (g) 3, pro. (g) 26, sodium (mg) 578, Percent Daily Values are based on a 2,000 calorie diet