SHRIMP AND SAUSAGE KABOBS
These Shrimp and Sausage Kabobs make the perfect quick dinner when you want something with lots of variety, loads of flavor, and plenty of color. With a 20-minute prep time and 10-minute cook time, these kabobs will be ready in 30 minutes or less!
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 30m
Number Of Ingredients 8
Steps:
- Heat the grill. Preheat your grill to 450 degrees F for direct grilling.
- Make the kabobs. Right before you assemble your kabobs, drizzle the meat and veggies with olive oil and season with the Creole or Cajun seasoning. Assemble your skewers by alternating the peppers, onions, mushrooms, shrimp, and sausage on the skewer. You should have enough ingredients to make 6-8 kabobs (depending on the length of your skewers).
- Cook the kabobs. Place the assembled kabobs on the grill grates and close the lid. Cook for 8-10 minutes. Turn your skewers every 3-4 minutes, until the shrimp is fully opaque, the sausage is cooked through, and the vegetables are cooked to the tenderness you like.
- Serve hot. Remove the kabobs from the grill and serve immediately.
Nutrition Facts : Calories 153 kcal, Carbohydrate 7 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 191 mg, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
GRILLED SHRIMP KABOBS
My family always asks me to prepare these tangy and juicy kabobs during our beach getaways. They fit perfectly with our healthy lifestyle. -Cheryl Williams of Evington, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 161mg cholesterol, Sodium 775mg sodium, Carbohydrate 71g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA GLAZE
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Provided by Jeanne Kelley
Categories Low Cal High Fiber Backyard BBQ Dinner Sausage Shrimp Summer Grill Grill/Barbecue Paprika Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
- Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
- Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
- Arrange skewers on platter. Serve with remaining bowl of glaze.
- * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.
GRILLED SHRIMP AND SAUSAGE KABOBS
Put on some Cajun rhythms and serve up these colorful kabobs with andouille sausage, shrimp, and a spicy honey glaze.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In small bowl, combine chili sauce, honey and garlic powder; mix well. Alternately thread sausage, shrimp and bell pepper onto four 12 to 14-inch metal skewers. Brush kabobs with some of chili sauce mixture; reserve remaining sauce mixture.
- When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until shrimp turn pink, turning kabobs and brushing frequently with reserved sauce mixture.
- Bring any remaining chili sauce mixture to a boil. Serve warm mixture with kabobs.
Nutrition Facts : Calories 275, Carbohydrate 17 g, Cholesterol 115 mg, Fiber 1 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1/4 of Recipe, Sodium 1070 mg, Sugar 14 g
SAUSAGE SHRIMP KABOBS
We love these full-flavored kabobs and fix them often, even in winter. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage, bacon, shrimp, vegetables and pineapple. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Drain pineapple, reserving juice. Cut bacon strips in half; wrap each around a mushroom. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper., In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice. Set aside 2/3 cup for serving. , Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 447 calories, Fat 20 g fat (8 g saturated fat), Cholesterol 97 mg cholesterol, Sodium 1967 mg sodium, Carbohydrate 49 g carbohydrate (33 g sugars, Fiber 3 g fiber), Protein 21 g protein.
SHRIMP AND SAUSAGE KABOBS
Alternatively, you can use wood skewers that have been soaked in water for 30 minutes. Kabobs come off the skewers more easily if you coat the skewers with nonstick spray. Good with buttered baked potatoes or rice.
Provided by echo echo
Categories Pork
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first four ingredients (brown sugar through curry powder) in a bowl.
- Add shrimp and sausage and toss to coat.
- Thread 8 metal skewers alternately with shrimp, sausage, onion and pepper.
- Grill or broil 3 inches from heat source 3 minutes; turn and grill or broil 2 1/2- 3 minutes more (until shrimp are opaque and starting to curl).
- Two skewers = 1 serving; you can serve kabobs on the skewers or slide contents off onto plates.
Nutrition Facts : Calories 274.2, Fat 13.2, SaturatedFat 4.1, Cholesterol 136, Sodium 1059.2, Carbohydrate 20.8, Fiber 1.7, Sugar 16.3, Protein 18.2
LOWCOUNTRY OKRA AND SHRIMP KEBABS
Provided by Kardea Brown
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill for direct cooking over medium-high heat.
- Thread the shrimp, sausage, tomatoes and okra onto 4 skewers. Set aside in the refrigerator while the grill gets hot.
- Melt the butter in a small saucepan on medium-low heat on the stovetop, then add the garlic powder, seafood seasoning, salt, pepper and lemon juice.
- Spray the grill grates with cooking spray. Place the skewers on the grill, then brush with the butter mixture and cook, turning once and brushing again, for 5 to 6 minutes total. Remove from the grill and serve immediately with lemon wedges.
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GRILLED SHRIMP AND SAUSAGE KABOBS - TASTE AND TELL
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Reviews 4Total Time 35 minsEstimated Reading Time 5 mins
- Cut the bacon strips in half. Wrap the bacon pieces around each mushroom. On 8 metal or soaked wooden skewers, alternate threading the pineapple chunks, bacon wrapped mushrooms, shrimp, sausage, onion, and bell pepper.
- In the bowl with the pineapple juice, add the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple extract, garlic powder, ground ginger and ground coriander. Whisk to combine. Reserve 2/3 cup for serving. Baste the top side of the kabobs with some of the remaining sauce.
GRILLED CAJUN SHRIMP KABOBS WITH SAUSAGE | SOUTHERN LIVING
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Servings 4Total Time 20 minsCategory Shrimp
- Preheat grill to high (450°F to 500°F), or heat a grill pan over high. Combine shrimp, sausage, onion, bell pepper, tomatoes, olive oil, Cajun seasoning, thyme, and oregano in a large bowl, and toss to coat. Thread mixture onto 8 (10-inch) skewers, alternating ingredients.
- Place skewers on oiled grates, and grill, uncovered, until vegetables and sausage are lightly charred and shrimp is cooked through, about 2 minutes per side. Transfer skewers to a serving plate, and sprinkle with parsley.
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