It’s summer and grilling season! Here’s a fun recipe that the whole family loves! These shrimp kabobs provide a complete meal with protein, fat and carbohydrate all in one package. Get your kids to help in the cutting of the vegetables and even placing them on the skewers if they are old enough. Having kids help in the kitchen is a good way to introduce them to new foods like shrimp.
Nutrition Profile of Shrimp
Contrary to popular belief, shrimp are not high in saturated fat. However, they do have a lot of cholesterol. If you have been reading this blog, you know that I love cholesterol. Shrimp are also absolutely loaded with omega 3 fatty acids. These fatty acids are very important in raising HDL cholesterol (some say that is the “good” cholesterol), but more importantly, lowering inflammation in the body.
Inflammation in the body is perhaps the basis for all diseases. Cholesterol, is not the real cause of heart disease. Attempts to lower cholesterol with statins, is fraught with unwanted and unforeseen side effects.
Shrimp are also a great source of protein as well as vitamins A and choline. Shrimp also contain, phosphorus, potassium, calcium, magnesium and importantly, selenium. Selenium is critical for thyroid and immune function.
Dr. Weston Price found that the healthiest people ate a lot of seafood. I am on a mission to eat some seafood every day.
As with all things, there are different qualities to balsamic vinegar. I use a product that is aged over 18 years, This makes it legal on the SCD and GAPS diets as all the sugars are fermented out. I use it for many things, including salad dressing and many marinades.
It is also an amazing tasting product that is far better tasting than regular balsamic vinegar. I buy it by the case and give bottles to my friends as if it were a fine wine.
The marinade gives moisture and flavor to this dish. Made with the aged balsamic vinegar, it is savory and mellow.
Grilled Balsamic Shrimp Kabobs
Ingredients for Kabobs
- 1 leek or onion or small onions
- 2 large portobello mushrooms or 10 ounces of smaller white button mushrooms
- 1 cup of cherry tomatoes
- 1 pound cleaned and veined shrimp
Ingredients for the Marinade
- 1/4 cup avocado oil (where to buy) (why avocado oil?)
- 2 Tbsp aged balsamic vinegar (where to buy)
- 1 tsp dijon mustard (where to buy)
- Garlic powder, salt and pepper to taste (where to buy salt and spices)
- Clean all the vegetables
- Cut 1″ pieces of the leek and mushrooms if they are large
- Place the vegetables in alternating patterns on the skewers and place on the platter
- Place the shrimp on separate skewers and place on the platter — do this separately as the shrimp take only minutes to cook while the vegetables take longer
- When all the food is on the skewer mix the marinade ingredients in a small bowl and using the brush, wipe all the vegetables generously on both sides
- Brush the shrimp with the marinade on both sides as well
- Preheat the grill to medium high and place the vegetable skewers and cook for about 8 minutes covered
- Turn the vegetable skewers and cook on the other side a few minutes then
- Place the shrimp skewers on the grill and cover for about 2 – 3 minutes
- You’ll know when the shrimp are ready to turn when they turn pink and have some blackened color on them
- Cook on the other side for only a minute until that side turns pink and somewhat blackened
- Remove the shrimp immediately and then remove the vegetable kabobs
- Serve on or off the skewers
- For children take off the skewers
Prep Time: 20 minutes
Cook Time: 10 minutes