Grilled Shrimp and Veggies
There are hundreds of shrimp species, most of which can be divided into two saltwater categories – warm water shrimp and cold water shrimp. As a rule, the colder the water, the smaller and more succulent the shrimp. Shrimp are fun to eat, moist, delicious, and are a source of protein, iron, and selenium.
Ingredients:
| Red pepper, chopped | ½ cup | 125 mL |
| Green pepper, chopped | ½ cup | 125 mL |
| Red onions, sliced | ½ cup | 125 mL |
| Shrimp, peeled and drained | 1 lb | 450 g |
| Olive oil | 1.5 tsp | 7 mL |
| Gingerroot, grated | 1 tsp | 5 mL |
| Snow peas | 1 cup | 250 mL |
| Catalina dressing, divided | ¼ cup | 60 mL |
Directions:
- Heat BBQ and grill pan on high heat.
- Combine peppers, onions, and 2 Tbsp of dressing. Combine shrimp, olive oil, ginger, and remaining dressing in a separate bowl.
- Spoon pepper mixture onto hot grill pan; cook and stir for 2 minutes. Add shrimp and continue to stir for 2 minutes.
- Add peas and cook for 2-4 minutes or until shrimp is pink and peas are tender.
Note: A grill pan is a pan with small holes or perforations in the bottom of the pan used to cook small pieces of food on the BBQ. You can make your own by poking small holes in the bottom of a disposable aluminium foil pan.
Makes 4 servings (199 g /serving). 1 serving = 1.25 cups
