Tuesday, April 12, 2011

Broiled Shrimp & Tomato Kebabs with Creamy Horseradish Dipping Sauce

This dinner was absolutely delicious and refreshing!
When Dusty and I went to Billings last week, I made him take me to Red Lobster because I've always wanted to go! I've always watched the commercials and wanted to know what the big hype was about.....what a disappointment! Red Lobster was terrible! The seafood was overdone and the vegetables were undercooked. What's up with that?

This dish is definitely not the case.
I cooked my shrimp to perfection. I was rejoicing all throughout dinner on how perfectly I had cooked my shrimp. I am now the shrimp master!

Before you start cooking up the shrimp and tomatoes, I highly suggest putting together the dipping sauce first. That way you aren't rushed and it has time to chill and marry in the fridge.

For the Creamy Horseradish Dipping Sauce:
-1/3 cup Sour Cream
-2 tbsp Mayonnaise
-1 tsp chopped fresh Rosemary
-2 tsp Olive Oil
-1 tsp prepare Horseradish
-1 tsp Whole Grain Dijon Mustard (or regular Dijon Mustard)
-1/4 tsp Salt

Combine all the ingredients in a small bowl and chill in the fridge while you prepare/cook the kebabs.

To make the Broiled Shrimp & Tomato Kebabs (2 servings):
-20 large Shrimp (peeled and deveined)
-8 Cherry Tomatoes
-2 tsp Olive Oil
-1 tsp of Montreal Steak Seasoning
-1/8 tsp Salt
-2 Lemon Wedges

First preheat the broiler. Then place the shrimp and tomatoes in a large bowl and drizzle the olive oil over them. Sprinkle the Montreal Steak Seasoning and Salt over the shrimp/tomatoes and toss to coat evenly.

Thread 5 shrimp and 2 tomatoes onto each skewer. You can use wooden or metal skewers, but I definitely prefer metal. That way you don't have to soak them in water!
I got my skewers last summer at Crate & Barrel when we went on our family reunion trip to California. They are so cute and come in different varieties: Artichoke, Tomato, Corn and Bell Pepper. If you love them as much as I do and must have them, check it out here!

Place the kebabs on a foil-lined baking sheet coated with cooking spray.

Broil for 4 to 5 minutes or until shrimp are done. Flip the shrimp over halfway through so each side gets an even broil.

Serve with a lemon wedge to squeeze over the shrimp and a delicious garden salad!
(Definitely better than Red Lobster!)

Recipe courtesy of Cooking Light's Fresh Food Fast


  1. Oh Yummy!! We don't call them shrimp in Australia, we call them Prawns. Those would be amazing done on the BBQ! (yeah, yeah I know... Prawns on the Barbie :p) Not a fan of horseradish but I think they would also be awesome with a Marie Rose sauce.

  2. I can't go out to dinner anymore because everytime it's a dissapointment! I think it's because you/I can taste the difference between fresh food and frozen! Congrats on graduation too!

  3. I LOVE your skewers Haley! So cute! And I am a big lover of shrimp : ) This dish sounds great : )

  4. I may not be much of a shrimp fan - but I would sure try these! Way to go Haley :)

  5. Wow this looks amazing and I'm not even a shrimp fan! The hubs would love this! Your photos are amazing too!

  6. Yeah... Red Lobster is never as good as you think it's going to be. I haven't eaten there in years for that reason. I'm so impressed that your shrimp turned out so perfectly! They look delicious!


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