Shrimpsalmon Kabobs
Ingredients
2 C. long cooking vegetables*
3/4 lb. fresh or frozen lg. shrimp in shells (about 16)
1/2 lb. fresh or frozen salmon fillets, 1 inch thick
1/4 C. wine vinegar
1/4 C. catsup
2 Tbsp. cooking oil
2 Tbsp. soy sauce
1 tsp. prepared mustard
1/2 tsp. bottled minced garlic
1/4 tsp. pepper
2 C. quick-cooking vegetables*
Cooking oil
*LONG COOKING VEGETABLES:
Whole tiny new red potatoes, halved; zucchini, cut into 1/2 inch slices; baby corn on the cob.
QUICK COOKING VEGETABLES:
Fresh pea pods; red sweet pepper, cut into 1-inch pieces; or small whole fresh mushrooms.
Cooking Instructions
In a medium saucepan, cook long cooking vegetables in a small amount of boiling water until nearly tender. (Allow 12 to 15 minutes for new potatoes, 3 to 4 minutes for baby corn, and 1 to 2 minutes for zucchini.) Drain and cool. Meanwhile, thaw shrimp and salmon, if frozen. Peel and devein shrimp, keeping tails intact. Cut salmon into 1-inch pieces. For marinade, in small mixing bowl, stir together wine vinegar, catsup, the 2 tablespoons oil, soy sauce, mustard, garlic, and pepper. Place long cooking vegetables, shrimp, salmon, and quick-cooking vegetables in a plastic bag in a shallow dish. Pour marinade over all; close the bag. Marinate in the refrigerator for 2 to 4 hours, turning once. Drain vegetables, shrimp, and salmon, reserving marinade. Thread vegetables, shrimp, and salmon alternately on 8 to 10 inch skewers. Brush grill rack with oil. Grill kabobs on an uncovered grill over hot coals 10 to 12 minutes or until shrimp turns pink and salmon just flakes with a fork. Turn and brush with the reserved marinade frequently. Serves 4.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)