Thursday, May 3, 2012

Shrek Kebabs

A long, long time ago these kebabs were once known as "Basil Shrimp Kebabs". However, after more than a couple of times of telling the hubby that we were having Basil Shrimp Kebabs for dinner and him coming back with, "You mean Shrek Kebabs?", these kebabs will forever be known as Shrek Kebabs in our house.

They get the name Shrek Kebabs from the bright green, basil sauce that the kebabs are basted with.

You'll need lots of fresh, fragrant basil to make the Shrek sauce.

 The sauce is made in the food processor. A couple of handfuls of the fresh basil, white wine vinegar, olive oil, a dab of dijon mustard, and minced garlic. Pulse the food processor until the sauce is smooth.

You'll end up with a bowl of bright green, Shrek sauce. And it smells fantastic!

I just now realized how similar the color is to Shrek:

Wow, the hubby got that one pretty good :)

Skewer some of your favorite things. The shrimp (obviously), cherry tomatoes, green pepper chunks, and halved mushrooms. Brush them with a little olive oil before grilling them.

When they come off the grill, they have a nice, green tint to them. Green = delicious!

You could make this recipe kid-friendly by swapping out the shrimp for chicken. You just know they'll eat it when it's called "Shrek Kebabs" :)

2 cups large basil leaves
1/4 cup white wine vinegar
1/4 cup olive oil
2 teaspoons dijon mustard
3-4 garlic cloves, minced
1/2 lb large shrimp
1 green pepper, cut into 1-inch chunks
8 cherry tomatoes
5 large mushrooms, halved

1. In a food processor, combine basil through garlic. Pulse until mixture is smooth. Place in a small bowl for basting the skewers on the grill.
2. Skewer the shrimp through the mushrooms.
3. Place skewers on a grill heated to medium-high heat. Grill 5-8 minutes, or until shrimp are done and vegetables are tender. Baste occasionally. Tomatoes will only need to grill 3-4 minutes.
4. Remove skewers from heat and divide skewers among individual plates. Serve immediately.

Adapted from Oxmoor House

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