Grilled Barbecued Shrimp with Hummus

Grilled barbecued shrimp with Sabra hummus adds varitey and  pizazz to your tailgating menu. Grilled Barbecued Shrimp with Hummus

Disclosure: By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I received coupons for free product used in testing this recipe. I was not compensated for my time.

Smart tailgating? Why not? Let’s  man up and make this year’s football season more nutritious! Here’s an idea: It starts with hummus.  #Twospoons full of hummus a day will fulfill your bean recommendation for the week and  Sabra hummus  is the perfect option for your tailgating menu.  It pairs well with  finger foods like pizza, flatbread, bruschetta, wraps, and deviled eggs.  It’s also a stand alone dip for all your veggies (my favorite way to enjoy Sabra hummus). So I’m expanding on this easy-to-make snack. I  grilled  barbecue shrimp and served them (along with celery and carrot sticks) with  Sabra Roasted Red Pepper Hummus. Talk about a healthy, but oh so delicious appetizer (btw, I could make a meal out of this one!) Grilled Barbecued Shrimp with Hummus

 There are so many delicious varieties of Sabra hummus, you may also want to dip grilled barbecued shrimp into  Sabra Rosemary with Seasalt Hummus or Sabra Roasted Garlic Hummus. Be sure to visit the links at the bottom of this post for more ways to use  Sabra Hummus in your game day grub!

What flavor of Sabra hummus do you like to dip into?Healthier Tailgating with Grilled Barbecued Shrimp with Hummus

Grilled Barbecue Shrimp with Hummus

Prep Time 1 hour 15 minutes Cook Time 12-15 minutes Total Time 1 hr 15 mins
Serves 8     adjust servings


Ingredients

(8 appetizer servings)

  • cooking spray
  • 1 Tablespoon olive oil
  • 1/2 cup diced onion
  • 1 cup ketchup
  • 2 tablespoon fresh chopped rosemary
  • 2 tablespoons brown sugar
  • 2 tablespoons dry mustard
  • 2 tablespoons vinegar
  • 2 cloves garlic, minced
  • dash of hot sauce
  • 2 pounds jumbo fresh shrimp, peeled and deveined
  • 1 10 oz. container of Sabra Roasted Red pepper Hummus or Sabra Rosemary with Seasalt Hummus or Sabra Roasted Garlic Hummus
  • Fresh Rosemary for garnish
  • equipment: bamboo skewers

Instructions

  1. 1. Soak bamboo skewers in water for a minimun of 20 minutes before using.
  2. 2. Spray a medium skillet with cooking spray. Place skillet over medium heat. Add olive oil. Once oil is hot, add onion and sautee until tender, about 5 to 7 minutes.
  3. 3. Remove from heat. Add ketchup and next six ingredients. Stir until well blended.
  4. 4. Add shrimp to a shallow bowl and cover with barbecue sauce. Cover with plastic wrap and store in refrigerator for one hour.
  5. 5. Coat grill racks with cooking spray. Light grill. Thread shrimp onto soaked skewers .
  6. 6. Place skewered shrimp onto hot grill racks and cook for about 12 to 15 minutes , turning once.
  7. 7. Remove from grill and serve on a plater with a bowl full of hummus for dipping. Garnish with additional rosemary.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 217kcal Calories from fat 69
% Daily Value
Total Fat 8g 12%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 143mg 48%
Sodium 930mg 39%
Carbohydrate 21g 7%
Dietary Fiber 6g 24%
Sugars 9g
Protein 18g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g


Cast Iron Skillet Fish Nachos

Two for one; as in cook once eat twice.  Have you tried this  short cut for getting healthy and delicious meals on the table? For me, it works as a way to reduce food waste as well,  and it just so happens to be this month’s Recipe Redux theme! Today, I’m taking a recipe already on  my blog, Cedar-Plank Wahoo, and reworking it  into this second meal…

cast iron skillet fish nachos

When making the wahoo, cook a second pound for the nachos or use leftover cooked fish you already have in the refrigerator.  I ‘m using up the remaining cod  from last nights dinner. You can use any white fish; even if you have less than a pound of fish, you can make up the difference by adding some cooked shrimp. This recipe uses my favorite cheese, Cabot Cheddar (I am a proud member of the Cabot Cheese Board.) You can also use a Cabot Pepper Jack. I am keeping it light with low fat yogurt instead of sour cream and knocking off some  homemade baked tortilla  chips.

My recipe  choice  is related to my daunting task  mission of getting my family to eat more fish. I’ve discussed making family favorites vs. pushing the envelope before (Brownie Points or Epic Failure; No Bake Chocolate Mousse), and the inherent risk of failure. So let me be honest, fish isn’t a family favorite.  The Man is  indifferent to it (he eats it, but would prefer something else); my kids don’t like it, period. Usually I make it for myself. Truth.  Last summer was the first time I prepared cedar-plank wahoo, after my son and his friends’ fishing trip promise was fulfilled.  It was the Man who originally came up with the idea of fish nachos for a second meal! After seven months, I’m giving it a try.. so let’s see how this turned out…

Cast Iron Skillet Fish NachosMy daughter breezed through the kitchen as I snapped this shot and said,

Mmm.. that looks so good!

I’m counting that as PLUS ONE. As the man and I sat down to a plate full for lunch, he gave a nod of approval, PLUS TWO. My son gets no voice as he was out of town. Moi?  I thought I hit a dang homerun, PLUS THREE. Hope you will try my healthier version of fish nachos and visit the links at the bottom of the post for more ways to save time and reduce waste with the two for one approach to meal planning.

What strategies do you use to save time and reduce waste in the kitchen?

 

Cast Iron Skillet Fish Nachos

Serves 8     adjust servings


Ingredients

  • 1 Tablespoons olive oil
  • 4 sliced greens onion, divided
  • 1 pound cooked fish, shredded
  • 1/2 cup low fat yogurt or low fat sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 8 1/2 ounce bag of corn tortilla chips or homemade chips
  • 1 cup salsa
  • 1 cup shredded Cabot cheddar cheese
  • 4 radishes, sliced
  • 2 Tablespoons Cotija cheese

Instructions

  1. 1. Preheat oven to 400 degrees F.
  2. 2. Add olive oil and half of chopped onion to a 10 -inch cast iron skillet.
  3. 3. Place skillet in oven and heat until very hot (two to three minutes). Swirl the skillet around to evenly coat the bottom.
  4. 4. Meanwhile, mix fish with yogurt, chilli powder, cumin and salt.
  5. 5. Remove hot skillet from oven and add tortilla chips to the bottom.
  6. 6. Cover chips with fish mixture and top with salsa and cheddar cheese.
  7. 7. Bake  for about 10 to 15 minutes or until heated through and cheese is melted. Top with remaining green onions, radishes, and Cotija cheese. Serve hot.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 317kcal Calories from fat 144
% Daily Value
Total Fat 16g 25%
Saturated Fat 5g 25%
Transfat 0g
Cholesterol 48mg 16%
Sodium 533mg 22%
Carbohydrate 25g 8%
Dietary Fiber 2g 8%
Sugars 3g
Protein 19g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g


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