Grilled 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.

GRILLED SHRIMP KABOBS

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours., Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.

CAJUN GRILLED SHRIMP

Steps:

• Mix together. Marinade for up to 24 hours. Skewer and grill, 3 minutes per side, or until tender. Serve warm or refrigerate to serve later.

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.

GRILLED SEAFOOD KABOBS

Steps:

• Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
• Preheat an outdoor grill for low heat and lightly oil the grate.
• Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
• Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.