5NEWS Grill: Shrimp and Pork Recipes

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Shrimp Carbonara

Ingredients:
1/2 lb. spaghetti, uncooked
4 slices Oscar mayer Bacon, copped
1 lb. Supreme Choice shrimp, uncooked and deveined
1 cup frozen peas
1 tub (10z) Philadelphia Italian Cheese and Herb Cooking Crème
1/4 cup Kraft Grated Parmesan Cheese

Directions:
Cook spaghetti in large saucepan as directed on package, omitting salt.
Meanwhile, cook bacon in large skillet until crisp.
Remove bacon from skillet with slotted spoon, reserving 1 tsp drippings
in skillet.
Drain bacon on paper towels

Add shrimp to reserved drippings
Cook and stir on medium heat 5 min or until shrimp turn pink.
Stir in peas, cook 1 min.
Add cooking crème, cook and stir 3 min or until heated through.
Drain apaghetti, return to pan.
Add shrimp misture and bacon
Mix lightly.
Top with Parmesan.
Serve with mixed green salad tossed with your favorite Kraft Light dressing.

Honey Pork Tenderloin Kabobs

Ingredients:
1/2 cup bourbon (bourbon is optional, can substitute 2 tablespoons cider vinegar)
1/2 cup each honey, mustard
1 teaspoon dried tarragon
3-4 sweet potatoes cut into 24 one-inch cubes
1-1/2 pounds PrairieFresh® pork tenderloin, cut into 24 one-inch cubes
4 medium ripe unpeeled peaches, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
Olive oil for grilling

Directions:
Mix first four ingredients in a bowl, stir well and set aside
Steam or boil sweet potatoes until crisp-tender
Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters & 4 onion pieces
alternately onto each of eight, 10″ skewers
Brush kabobs with honey mixture
Lightly oil grill
Grill over medium-hot coals 5 minutes on each side or until thoroughly heated,
basting occasionally