Cajun Shrimp Kabobs Food

CAJUN SHRIMP SKEWERS

Steps:

• Preheat a grill for cooking over medium-high heat.
• Add the shrimp, garlic, butter, Cajun Select Seasoning, juice of 1/2 lemon and some salt and pepper to a bowl and toss all together. Skewer the shrimp on metal skewers. Grill the shrimp, drizzling with hot sauce if desired, until plump and pink, about 2 minutes per side.
• Grill the remaining 1/2 lemon until charred, 3 to 4 minutes. Serve with the shrimp.
• Blend together the salt, granulated garlic, paprika, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

CAJUN SHRIMP SKEWERS

Steps:

• In a small bowl, combine the first seven ingredients. Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting., In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm. , Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade. Serve with Cajun butter.

SHRIMP AND SCALLOP KABOBS

Steps:

• In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

GRILLED CAJUN SHRIMP KABOBS

Steps:

• In a large bowl, combine the shrimp, sausage, minced garlic, olive oil, and cajun seasoning. Stir to combine.
• Thread the shrimp, sausage, bell pepper, and onion onto skewers.
• Pre-heat grill to medium-high heat. Grill skewers 2-3 minutes per side.
• To serve: Drizzle with fresh lemon juice and garnish with fresh cilantro, if desired.

CAJUN KABOBS

Steps:

• Preheat broiler.
• Line baking tray with foil and spray with cooking spray.
• Place rack about 5-inches from heat.
• Mix garlic, paprika, cayenne, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl.
• Cut chicken into 1-inch pieces.
• Spray chicken with cooking spray and toss them in spice mixture.
• Divide in half and thread on 2 kabob skewers.
• Place olive oil in small bowl and season with salt and pepper.
• Cut zucchini and squash into 2-inch pieces and toss in oil to coat.
• Divide in half and place on 2 skewers.
• Remove tray from oven and place skewers on the foil.
• Return to the oven and broil for 5 minutes.
• Nutritional info per serving. 263 cal; 42g pro, 7g carbo, 7g fat, 108mg chol, 632mg sodium exchanges - 1 veg, 4.4 meat, .5 fat.

SHRIMP-BOIL KEBABS

Steps:

• In a medium pot, bring potatoes to a boil in salted water over medium-high. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 12 minutes. Drain and rinse under cold water. Alternately thread potatoes, corn, andouille, and shrimp onto four 8-inch skewers.
• Heat a grill to medium-high. Clean and lightly oil hot grill. In a small bowl, combine butter, hot-pepper sauce, and Old Bay Seasoning. Grill kebabs, turning and brushing with butter mixture occasionally, until shrimp are opaque throughout and corn is tender and beginning to char, about 8 minutes. Serve with lemon wedges.

CAJUN KABOBS

Steps:

• Soak wooden skewers in water for a few minutes.
• Peel and devein shrimp, leaving the tail on, if you like.
• Cut chicken and sausage into bite sized pieces and brown in olive oil.
• Thread shrimp,chicken and sausage onto skewers; about 3 pieces of each.
• Melt butter and mix in teriyaki, Tabasco and Cajun seasoning.
• Brush butter mixture onto kabobs.
• Cook kabobs on grill just until shrimp turns pink.
• Remove from grill and brush with butter mixture again before serving.