Entrée

Grilled Teriyaki Shrimp & Bok Choy

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prep time

15 min

total time

55 min

makes

8 servings, 1/8 recipe (149 g) each

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photo by:

kraft

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What You Need

2 lb. (900 g) uncooked large shrimp, peeled, deveined

1/2 cup Kraft Original BBQ Sauce

2 Tbsp. brown sugar

2 Tbsp. soy sauce

2 cloves garlic, minced

1 Tbsp. grated gingerroot

8 heads baby bok choy (2 lb./900 g), halved lengthwise

Make It

HEAT barbecue to medium-high heat.

THREAD shrimp onto skewers; place in 13x9-inch dish. Mix next 5 ingredients. Pour 1/2 cup over shrimp; turn to evenly coat. Refrigerate 30 min. to marinate. Remove skewers from marinade; discard marinade.

RINSE bok choy with cold water. (Do not dry.) Grill bok choy and shrimp 5 min., turning shrimp occasionally and brushing with half the remaining sauce mixture. Remove shrimp from barbecue. Turn bok choy; grill 3 to 5 min. or until tender, brushing occasionally with remaining sauce mixture.

PLACE bok choy in large bowl. Remove shrimp from skewers. Add to bok choy; mix lightly.

kraft kitchens tips

Grilling Baby Bok Choy

Grill bok choy on the outer part of the barbecue where the heat is not as hot so the bok choy leaves do not char. If bok choy starts to dry out on the barbecue, spray it lightly with water.

Note

If using wooden skewers, soak skewers in water for 30 min. before using as directed to prevent them from burning on the barbecue.