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Shrimp & Tortellini Appetizer Kabobs

Submitted by: Kristina_Vanni

Shrimp and Tortellini Appetizer Kabobs
2010-10-05 Appetizer
4.9 86

Kabobs are stacked with shrimp, tortellini, onions, and artichokes to make for a lovely appetizer. The lemon tarragon dressing coats the kabob nicely.

  • Servings: 8


Eight 6" Wooden Skewers
4 Ounces, about 16 each, pearl white, unpeeled
1× 14 oz can Artichoke Hearts, drained and quartered lengthwise
12 oz Medium Large Shrimp, peeled and deveined
12 Refrigerated Spinach & Cheese Tortellini, cooked, drained, and cooled
Radicchio Leaves
Freshly Shredded Parmesan Cheese
2 Tbsp Olive Oil
2 Tbsp Lemon Juice or Dry Vermouth
1 Tbsp Minced Fresh Tarragon or 1 1/2 Teaspoons Dried
2 tsp Finely Shredded Lemon Peel
2 cloves Garlic, minced
¼ tsp Crushed Red Pepper Flakes
¼ tsp Salt
⅛ tsp Ground Pepper


Soak the skewers in water for 30 minutes and drain. Pour boiling water over the onions, let stand for 3 minutes, and drain. Trim off root ends and gently press to slip off skins. Alternately, thread onions, artichoke hearts, shrimp, and tortellini onto prepared skewers. Set on oiled vegetable grilling rack, if desired.

Prepare a lemon-tarragon vinaigrette by combining the final nine ingredients and mixing well, or shaking in a screw-top bottle. Grill the kabobs for 6-8 minutes on rack or directly on grill until shrimp turn opaque, brushing frequently with the vinaigrette, and turning once.

To serve, place the grilled skewers over radicchio leaves and pass Parmesan cheese.