Shrimp Kabobs with Creamy Dijon Dill Sauce

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!

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!

1. 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.

2. In small bowl, whisk dijon mustard, milk and dill until creamy. Dip shrimp, peppers and onions into sauce.

3. 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.
4. Soak and wash spinach leaves.  Steam in stovetop steamer for 4-5 minutes.
5. Serve Shrimp Kabobs with Creamy Dill Sauce, Rice and Steamed Spinach.

Cost $3.95

***I must say the sauce was delicious!  It was zippy like cocktail sauce, but with a dijon flavor.  Yum!

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  1. B. Keefer says

    Your shrimp look like they were already cooked. Did they come out rubbery? I like the idea and the sauce sounds tasty!

  2. Carla says

    This looks awesome & I will definitely be trying this one! Question… where did you use the parsley? As a garnish on the rice or within the dipping sauce? Thanks so much – I love your blog/website!!

  3. says

    I made this over the weekend and we LOVED it! I added some chopped squash and zucchini to the kabobs though. You’re recipes are awesome!!

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