Broiled Shrimp Kabobs

WNYT Staff
Updated: April 27, 2020 11:59 AM
Created: April 25, 2020 02:35 PM

Broiled Shrimp Kabobs from fin - your fishmonger.
Serves 2


  • 1  pound 16/20 shrimp, peeled and deveined
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 1/8t red pepper flakes
  • 1T honey
  • 4T olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano or 1T fresh
  • 1/2 teaspoon dried parsley or 1T fresh 


  1. Place shrimp into a zippered baggie with the other ingredients. Mix so the ingredients are coating the shrimp.
  2. Refrigerate for 20 minutes to 2 hours
  3. Preheat broiler and place foil onto a baking sheet
  4. Remove from refrigerator and thread shrimp onto double skewers (so they don’t spin!)
  5. Place skewers onto the prepared baking sheet. Place into oven and broil for 2 minutes each side.
  6. Remove shrimp from skewers (skewers are HOT!) and serve immediately. 


Basmati Rice with Onions and Herbs

From fin – your fishmonger.


Serves: 2 (plus 4 extra servings for the freezer because you are busy!)

  • 1 1/2 cups basmati rice (about 10 ounces)
  • 2 tablespoons (1/4 stick) butter
  • 1 cups chopped onion (such as Vidalia or Walla Walla)
  • 2 1/2 cups water
  • 1 1/2 teaspoons salt
  • 3 tablespoons finely chopped fresh Italian parsley
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh tarragon


  1. Rinse rice under cold water until water runs clear; set aside.
  2. Melt butter in large saucepan over medium-high heat.
  3. Add onions; sauté until translucent, about 5 minutes.
  4. Add rice, 2 1/2 cups water, and 1 1/2 teaspoons salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes.
  5. Remove from heat and let stand, covered, 10 minutes.
  6. Stir in herbs. Season with pepper and more salt, if desired.
  7. Transfer to bowl and serve.

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