Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Italian salad dressing, divided
- 2 pounds uncooked jumbo shrimp, peeled and de-veined
- 2 large onions
- 16 large fresh mushrooms
- 2 large green peppers, cut into 1½ inch pieces
- 16 cherry tomatoes
Directions
In a large resealable plastic bag, combine ½ cup salad dressing and shrimp.
Cut each onion into eight wedges.
In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain bags and discard marinade.
On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetable.
Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp turn pink.
Category:Cathy's Recipes
Category:Skewer Recipes
Category:Onion Recipes
Category:Green Bell Pepper Recipes
Category:Shrimp Recipes
Category:Cherry tomato Recipes