One Year Ago: Creamy Tomato-Basil Campanelle with Shrimp and Asparagus
I knew ahead of time that my busy little schedule was going to cut entirely too close to dinner, so I marinated the beef, shrimp and vegetables in my favorite Asian-style marinade in the morning before I walked out the door. By the time I got home, the kabobs were ready to be thrown on the grill and dinner was served in 10 minutes. The steak was medium, the shrimp were cooked perfectly and the vegetables were crisp-tender. Every time we eat kabobs, we enjoy them so much and wonder why we don't have them more often.
- 1 lb flank steak
- 1/2 lb shrimp, peeled and deveined
- 1 pint button mushrooms, cut in half
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 sweet onion, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 2 tbsp vinegar
- 1/4 c soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp crushed red pepper flakes
Combine all of the ingredients into a gallon-size freezer bag and allow to marinate in the refrigerator for at least 6 hours.
Preheat grill to medium heat.
Alternate the meats and vegetables on skewers, leaving a small space between each piece. If using wooden skewers, soak them in water for 30 minutes to keep from burning.
Grill the kabobs for 10 minutes, turning once halfway through grilling.
Serve over rice and enjoy!