Rosemary Grilled Shrimp and Vegetables

It’s often suggested to people who are looking to cut down their salt intake that they start using more herbs in their cooking. Another reason that herbs are a great substitute is that they also add a great amount of flavor.

I’m a big fan of using herbs in cooking. Some of my favorites include basil, oregano and thyme.

Another herb that has found its way into my kitchen is rosemary. It’s one of the key ingredients in a marinade that I use for wild game such as venison, elk, pheasant and duck.

Not only does rosemary add flavor, it also aids in digestion, protects the immune system and improves circulation besides being a good source of iron and calcium as well as fiber.

Here’s a grilled shrimp and vegetable recipe that contains rosemary. The dish can be accompanied by a brown rice pilaf.

Rosemary Grilled Shrimp and Vegetables
½ cup fresh squeezed lemon juice
3 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh flat-leaf (Italian) parsley
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
1/8 to ¼ teaspoon crushed red pepper flakes
1 pound jumbo fresh shrimp, shelled and deveined (about 16 to 20 per pound) or thawed, frozen, shelled, uncooked shrimp
1 medium sweet yellow onion, cut into wedges about ¾-inch thick
1 medium red bell pepper, cut into 1-inch squares
1 small zucchini or yellow squash, halved lengthwise and sliced ¾-inch thick
6 to 8 button mushrooms
Brown Rice Pilaf (recipe follows)
Low-fat feta cheese crumbles (optional)
Fresh rosemary sprigs and lemon slices, for garnish
In a small bowl, whisk together juice, oil, rosemary, parsley, salt, pepper, paprika and red pepper flakes. Measure out and reserve 2 tablespoons juice mixture.
Place shrimp in a small bowl. Drizzle with about 1 tablespoon lemon-juice mixture. Toss to coat evenly. Thread shrimp onto 2 12-inch metal skewers. Thread vegetables onto 3 12-inch metal skewers.
Lightly oil grill grate or spray with nonstick spray. Preheat grill to medium or allow coals to burn down to white ash. Grill vegetables in a covered grill, over direct heat, 10 to 12 minutes or until vegetables are crisp tender, turning to brown evenly and brushing generously with lemon juice mixture while grilling.
Grill shrimp in a covered grill, over direct heat, 2 to 4 minutes or just until shrimp turn pink, turning to cook evenly and brushing generously with lemon juice mixture.
Carefully remove vegetables and shrimp from skewers, and place in a large mixing bowl. Drizzle with reserved 2 tablespoons lemon juice mixture and toss to coat evenly. Spoon shrimp and vegetables over Brown Rice Pilaf. Sprinkle with feta cheese, if desired, and garnish with rosemary springs and lemon slices.
Yield: Serves 4/
Approximate nutritional analysis per serving: 231 calories, 41 percent of calories from fat, 11 grams fat (2 grams saturated), 173 milligrams cholesterol, 10 grams carbohydrates, 25 grams protein, 305 milligrams sodium, 2 grams dietary fiber.

Brown Rice Pilaf
2 teaspoons olive oil
2 cloves garlic, minced
1 14.5-ounce can reduced-sodium chicken broth
1¼ cups water
1 cup brown rice
Salt and pepper, to taste
1 tablespoon minced fresh flat-leaf (Italian) parsley
2 teaspoons minced fresh rosemary
Heat oil in a medium saucepan over medium-high heat. Add garlic and cook 30 to 60 seconds, stirring frequently. Add broth and water, and heat to a boil. Stir in rice, salt and pepper. Reduce heat to low, cover and cook 40 minutes.
Stir in fresh herbs. Cover and cook 10 minutes or until water is absorbed and rice is tender. Spoon into a deep platter.
Yield: Serves 4.
Approximate nutritional analysis per serving: 207 calories, 18 percent of calories from fat, 5 grams fat (1 gram saturated), no cholesterol, 38 grams carbohydrates, 8 grams protein, 19 milligrams sodium, 1 gram dietary fiber.

2 thoughts on “Rosemary Grilled Shrimp and Vegetables

  1. Jeff Resently you had a recepe in the Herald that sounded like cabbage rolls. It had cabbage, rice and I think hamburger in a casserole. Would you send me that recepe Thanks Allen

    • Allen:

      I think this is the recipe you want. It was one of my One Byte at a Time recipes in the daily Herald.


      Unstuffed Cabbage
      1 large head of cabbage
      1 32-ounce bottle Heinz ketchup
      1 liter ginger ale (preferably Schweppes)
      2 pounds ground sirloin
      1 medium onion, peeled (or to taste)
      2 eggs
      ¼ cup raw rice (optional)
      Salt and pepper to taste
      Cut cabbage into 1-inch wide strips and put in an 8-quart stock pot Add ginger ale and ketchup, cover and bring to a boil. Cook 15 minutes.
      Meanwhile, grate onion into meat. Mix well with egg. Add rice. Form into patties and add to the pot. Simmer, covered, 1½ hours. Taste for seasoning and serve.
      Yield: Serves 8.
      Approximate nutritional analysis per serving: 365 calories, 17 percent of calories from fat, 7.4 grams fat, (3 grams saturated, 3 grams monounsaturated), 117 milligrams cholesterol, 29.5 grams protein, 48.8 grams carbohydrates, 3.4 grams fiber, 1,458 milligrams sodium.

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