I thought I’d try a new sauce for kabobs. I intended this for grilled salmon, but ended up making shrimp kabobs. A little experiment if you will! Plus, my first harvest from the garden!
Shrimp Kabobs with Creamy Dijon Dill Sauce
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 25 minutes
- 25 shrimp ($2.50) Using up the rest of the bag from when I made Shrimp Scampi!
- 1/2 onion ($.15)
- 1 green pepper ($.68)
- 1 Tbsp olive oil ($.05)
- 4 Tbsp dijon mustard ($.25)
- 1 Tbsp milk ($.02)
- 2 Tbsp fresh or dried dill ($.10)
- 2 Tbsp fresh parsley (From the garden)
- 1 cup brown rice ($.20)
- Fresh Spinach from the Garden!!!! We’ll call it free!
- Thaw shrimp. Cut green pepper and onion into skewer size pieces. Place shrimp, green pepper, and onion on skewers. Brush with olive oil and sprinkle with a few dashes of dill. Grill for 5-6 minutes on each side, until cooked through.
- In small bowl, whisk dijon mustard, milk and dill until creamy. Dip shrimp, peppers and onions into sauce.
- In medium saucepan, bring 1 cup of rice in 2 1/2 cups of water to boil. Reduce heat and simmer for 20 minutes, until brown rice is cooked through. Fluff with fork before serving.
- Soak and wash spinach leaves. Steam in stovetop steamer for 4-5 minutes.
- Serve Shrimp Kabobs with Creamy Dill Sauce, Rice and Steamed Spinach.
***I must say the sauce was delicious! It was zippy like cocktail sauce, but with a dijon flavor. Yum!