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
Servings: 4 persons
Ingredients
- 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!
Instructions
- 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.
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!
Erin says
They were cooked…one of the skewers was a bit overdone, but the rest were good. The boys gobbled them up!
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!!
Kandi 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!!
Lanie says
I linked to this post in my Friday Favorites