SPECIAL SEAFOOD KABOBS
Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,
Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
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
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 AND SCALLOP KABOBS
Who doesn't love backyard grilling season? For a quick and healthy dinner, fire up the grill and look no further than shrimp and scallop kabobs! With a zesty lemon juice, thyme and salt and pepper these seafood kabobs offer up robust flavor and are ready in 25 minutes. If you're on grill duty, remember to leave a little space on your kabob for an even cook! Take in the savory aromas and bonus points if you can dine al fresco.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat.
- Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
- Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
- Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.
Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg
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
SEAFOOD-SAUSAGE KABOBS
From "A Knockout Kabob Party", Good Food Magazine, September 1986. Prep time does not include marinating time. The directions are for cooking under the broiler but, obviously, they would be just as good on the grill.
Provided by JackieOhNo
Categories Summer
Time 38m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Make marinade: Whisk oil, lemon juice, garlic, cumin, tarragon, salt, and pepper in large bowl. Add shrimp and scallops; toss to coat. Refrigerate covered, turning seafood occasionally, at least 1 hour.
- Line broiler pan with aluminum foil. Heat broiler.
- Drain seafood, reserving marinade. Thread 8 metal skewers alternately with zucchini, shrimp, kielbasa, and scallops.
- Place skewers on broiler pan and brush kabobs with marinade.
- Broil kabobs 3 inches from heat, turning and basting frequently with marinade, until outside of seafood is slightly charred and centers are opaque, 7-8 minutes.
- Serve hot.
Nutrition Facts : Calories 346.6, Fat 23.6, SaturatedFat 6.4, Cholesterol 158.4, Sodium 1512.2, Carbohydrate 6.7, Fiber 0.5, Sugar 2.1, Protein 26.1
GRILLED CAJUN SHRIMP KABOBS
Indulge in these Grilled Cajun Shrimp Kabobs for dinner. Each skewer is filled with large shrimp, smoked sausage, onions, peppers, and an insanely good homemade Cajun seasoning. Serve even on the busiest of nights.
Provided by Layla
Categories Dinner
Time 16m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 kabob, Calories 176 kcal, Carbohydrate 3 g, Protein 15 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 163 mg, Sodium 592 mg, Fiber 1 g, Sugar 1 g
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.
More about "seafood sausage kabobs"
SEAFOOD KEBABS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 54 minsServings 6
- Thread seafood, sausage, and bell peppers on skewers; place in a shallow roasting pan. Pour half of the orange juice mixture over the skewers, and chill 30 minutes.
- Preheat grill to medium-high heat (350° to 400°). Grill kebabs, turning and basting with remaining orange juice mixture, 12 minutes or until done.
GRILLED ITALIAN SAUSAGE AND SHRIMP KABOBS - SEA SALT …
From seasaltsavorings.com
Reviews 2Servings 6Cuisine American, ItalianCategory Main Course
- Cook the sausage. Place the sausage in a pan over medium high heat and sear on each side for 1- 2 minutes until it is browned. Place 1/2 cup of water in the pan and cover with a lid, then reduce the heat to medium-low. Cook the sausage for 10-12 minutes, then remove them from the pan. Slice the sausage into 1 inch sized pieces.
- Make the kabobs. Pierce the bottom of the shrimp, then slide the sausage onto the skewer si it sits in the curve shape of the shrimp. Pierce the tail of the shrimp over the sausage. Continue until you have used all the shrimp and sausage.
- Season the kabobs. Place the butter in a small bowl, then place in the microwave for 30 seconds to melt it. Combine the butter with the Italian seasoning and the garlic powder. Brush the seasoning mixture on both sides of the kabobs.
- Grill the kabobs. Place the grill on medium high heat. Place the kabobs on the grill and cook for 2-3 minutes on each side until the shrimp is pink and opaque. Remove the kabobs from the grill and mangia!
GRILLED CAJUN SHRIMP KABOBS WITH SAUSAGE - SOUTHERN LIVING
From southernliving.com
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.
SHRIMP BOIL SKEWERS WITH CORN RECIPE - PUREWOW
From purewow.com
2.9/5 (298)Total Time 45 minsServings 6Calories 529 per serving
- Make the Cajun Butter: In a small pot, melt the butter over medium heat. Stir in the chile powder, paprika, garlic powder, black pepper, thyme, oregano, cayenne pepper and red-pepper flakes; heat for 30 seconds to 1 minute. Set aside.
- Cook the Potatoes: Put the potatoes in a medium pot and add enough water to cover by 1 inch. Bring to a boil and cook until just barely fork tender, 7 to 8 minutes. Drain.
- Assemble the Skewers: Arrange 3 shrimp, 3 pieces of sausage, 3 potatoes and 2 pieces of corn on each skewer.
- Brush each skewer generously with the Cajun butter and season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred on both sides, 4 to 5 minutes per side.
SHRIMP SAUSAGE AND PINEAPPLE KABOBS - COOKS WELL WITH …
From cookswellwithothers.com
Ratings 3Category Main CourseCuisine AmericanTotal Time 25 mins
- Season the shrimp with old bay seasoning and set aside. Cut the smoked sausage and pineapple into 1 inch chunks. Coat the pineapple with olive oil, kosher salt, and pepper.
EASY AND AMAZING CAJUN SHRIMP AND SAUSAGE SKEWERS …
From therecipecritic.com
5/5 (1)Category Appetizer, Main Course, Side DishCuisine AmericanCalories 185 per serving
- In a large bowl add the shrimp and salt and pepper. Add the pork sausage, olive oil, and cajun seasoning and toss.
- Thread the shrimp on the skewer with the sausage in the center. Preheat the grill to medium high heat. Cook on each side for 1-2 minutes until the shrimp is opaque.
SPICY SHRIMP AND SAUSAGE SKEWERS - IOWA GIRL EATS
From iowagirleats.com
5/5 (2)User Interaction Count 50Servings 16-20Estimated Reading Time 6 mins
- Soak skewers in water for at least 30 minutes to prevent them from catching fire on the grill. Pat shrimp dry with paper towels then toss in a large bowl with oil and 1 Tablespoon Cajun seasoning. Slice Andouille sausage the same thickness as the shrimp then tuck sausage slices between the curve of the shrimp and skewer (I fit three shrimp and sausage slices on each skewer.)
- Combine mayonnaise, remaining Tablespoon Cajun seasoning, and lemon juice in a bowl then mix to combine. Store in refrigerator (can be done 1-2 days ahead of time.)
- Preheat grill over high heat for 10 minutes then turn heat down to medium-high. Spray both sides of skewers with nonstick spray then grill for 1-2 minutes per side or until shrimp are opaque and cooked through. Serve skewers with dipping sauce.
SHRIMP SAUSAGE SKEWERS - PALEO LEAP
From paleoleap.com
Estimated Reading Time 2 mins
SAUSAGE KABOBS – NEW YORK STEAK & SEAFOOD CO.
From newyorksteak.com
Price $43.95
SEAFOOD & SAUSAGE SKEWERS | BE ST KEBOB AND SKEWER ...
From headcountry.com
GLAZED NEW ORLEANS BBQ SHRIMP & SAUSAGE KABOBS - SPARKLES ...
From sparklesofyum.com
4.8/5 (11)Total Time 45 minsCategory Appetizer, Party FoodCalories 216 per serving
- In a sauce pan combine Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic. Cook over moderately high heat for a few minutes. Reduce heat to simmer and add hot sauce.
- Stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted.
- Thread shrimp and sausage onto 4-inch-long skewers. Starting with "head" of the shrimp, then sausage, then through the tail of the shrimp (so sausage fits snug with the shrimp)
SHRIMP KABOBS WITH SAUSAGE, POTATOES AND CORN - THE ...
From cookingbride.com
Estimated Reading Time 5 mins
- Fill a large stock pot with 2 1/2 quarts (10 cups) of water. Add two tablespoons of the shrimp boil and ¼ cup of salt. Bring the water to a boil.
- Add the corn to the pot and cook for an additional five minutes. For more spice, let the potatoes and corn soak in the water. The longer they soak, the spicier they will be. For less spicy kabobs, drain the potatoes and corn immediately. Allow the vegetables to cool until you are able to handle them.
- In a small saucepan over low heat, melt the butter with the remaining teaspoon of salt and remaining teaspoon of shrimp boil. Toss the shrimp in the butter mixture to coat.
SHRIMP BOIL KABOBS (SKEWERS) - KRAZY KITCHEN MOM
From krazykitchenmom.com
Cuisine Amercian, CajunCategory Dinner, LunchServings 4Total Time 30 mins
CONECUH SAUSAGE AND SHRIMP KABOBS - CONECUH SAUSAGE
From conecuhsausage.com
5/5 (1)Servings 10Cuisine American, CajunCategory Main Course
- In a large bowl, stir together remaining ingredients; refrigerate at least 30 minutes. Thread ingredients on skewers as desired.
- Preheat grill to medium-high heat (350° to 400°). Grill kabobs until sausage and shrimp are cooked through, about 3 minutes per side.
SHRIMP AND SAUSAGE SKEWERS - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
5/5 (2)Total Time 36 minsCategory Dinner/Grilling, SeafoodCalories 684 per serving
- Stir together the sugar and salt, add the shrimp and toss well to coat. Refrigerate for 30 mins - 1 hour.
- Whisk together all of the ingredients and add the shrimp. Cover, refrigerate and marinate the shrimp for 30 mins - 1 hr.
CAJUN SHRIMP SAUSAGE KABOBS - COOKS WELL WITH OTHERS
From cookswellwithothers.com
Cuisine AmericanCalories 232 per servingCategory Main Course
- Peel and devein the shrimp and cut the sausage into 1 inch pieces. Put the sausage and shrimp on kabob skewers.
- Brush the kabobs with olive oil and season them with kosher salt, pepper, and 1 to 1 1/2 Tbsps of the cajun seasoning.
- Put the mayo, 1/2 to 1 Tbsp cajun seasoning, lime juice, garlic powder, and Tabasco sauce (if using) in a small bowl. Stir until mixed well and set aside.
GRILLED SHRIMP AND SAUSAGE WITH PINEAPPLE SKEWERS
From blogghetti.com
5/5 (2)Estimated Reading Time 4 mins
- If you're using wooden skewers, soak them for at least 30 minutes before using them on the grill so they don't burn. I used metal ones.
- I used X-large shrimp (couldn't find jumbo or that is what I would have used) that were peeled and de-veined with the tails left on. OUr favorite smoked sausage cut into one inch rounds and chunks of fresh pineapple.
- Thread the shrimp on the skewer with the sausage in the center and then alternate that with a chunk of pineapple. Season both sides of the filled skewers with Old Bay seasoning.
GRILLED SHRIMP AND SAUSAGE KABOBS - TASTE AND TELL
From tasteandtellblog.com
Reviews 4Total Time 35 minsEstimated Reading Time 4 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.
SAUSAGE & GRILLED SHRIMP KABOBS - GIMME SOME GRILLING
From gimmesomegrilling.com
Ratings 4Calories 255 per servingCategory Main Course
- Pat shrimp dry with paper towels. Place shrimp in bowl. Add sausage, olive oil and Barbecue Seasoning, toss to combine.
CAJUN SHRIMP AND SAUSAGE VEGGIE SKEWERS - THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Estimated Reading Time 3 minsServings 4Calories 238 per serving
- In a large bowl add the shrimp, sausage, zucchini, bell pepper and salt and pepper. Toss with olive oil and cajun seasoning.
- Preheat the grill to medium high heat. Grill each side for 1-2 minutes until the shrimp is opaque and veggies are tender.
CAJUN SHRIMP AND SAUSAGE SKEWERS - DAMN DELICIOUS
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5/5 (1)Estimated Reading Time 2 minsServings 30
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5/5 (111)Servings 6
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