Steak-and-shrimp Kabobs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main dish | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Soy sauce |
| 1/2 | c | Honey |
| 1/4 | c | Cream sherry |
| 1 | t | Orange rind, grated |
| 1/2 | t | Garlic powder |
| 2 | lb | Sirloin steak, 1-1/2" cubes |
| 20 | Shrimp, fresh peeld/deveind | |
| about 1 lb. | ||
| 1 | Pineapple, fresh | |
| 20 | Mushrooms | |
| 1 | T | Cornstarch |
INSTRUCTIONS
Combine first 5 ingredients; stir well. Add steak and shrimp; cover and marinate in the refrigerator for 3 to 4 hours or overnight. Cut a thick slice from top and bottom of pineapple. Quarter pineapple lengthwise; remove rind and core. Cut inot 1-1/2 inch thick chunks. Set aside. Remove steak and shrimp from marinade, reserving liquid. Alternate steak, shrimp, pineapple, and mushrooms on skewers for grilling. Gradually stir cornstarch into reserved marinade in a small saucepan; cook over medium heat, stirring constantly, until thickened and bubbly. Grill kabobs 3 minutes over medium coals; turn and brush with marinade. Grill 5 minutes or until desired degree of doneness, brushing with marinade as needed. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 21.2mg
Sodium: 953.9mg
Potassium: 301.6mg
Carbohydrates: 45.6g
Fiber: 4.5g
Sugar: 25.2g
Protein: 12.5g