LOWCOUNTRY SHRIMP AND SAUSAGE MUSCADINE SKEWERS
Juneteenth is all about outdoor celebrations with family, and that means grilling. African American culture is rich in both hog farming and shrimping culture, so my Lowcountry spin on Juneteenth grilling pairs our favorite sausage from Roger Wood, based in Savannah, GA, with Bennetts Point shrimp from the docks of the South Carolina Sea Islands. For the sauce, I use red muscadine wine to make a marinade. The muscadine grape is local to the South and a huge part of my Southern childhood was picking muscadines on my grandfather's property. This is a perfect appetizer to pair with a cocktail or serve as a snack to picky kids such as mine.
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 skewers
Number Of Ingredients 12
Steps:
- Fill a baking dish with water and place ten 12-inch-long wooden skewers in it to soak for 30 minutes.
- In a small bowl, add the muscadine wine, olive oil, salt, pepper, garlic powder, onion powder, garlic, honey and paprika. Whisk to combine. Reserve 1/4 cup of the sauce for serving.
- Thread the shrimp and sausage onto the skewers, alternating between the two and leaving a 2-inch space at the blunt end of each skewer for a handle. Using a pastry brush, coat each skewer in some of the remaining muscadine sauce. Be sure to brush all sides.
- Heat a grill over medium-high heat; oil the grill grates.
- Place the skewers on the grill and cook until the shrimp are opaque with some nice crispy caramelization, brushing with more sauce as they flip and cook, 3 to 5 minutes. Drizzle with the reserved sauce and serve!
TEQUILA LIME SHRIMP SKEWERS
Steps:
- Combine all marinade ingredients and marinate the shrimp for 30 minutes. Place them on skewers and grill for 3 minutes on each side.
CAJUN SHRIMP SKEWERS
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 17
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.
SPICY LEMON SHRIMP SKEWERS
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
- Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
- Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.
Nutrition Facts : Calories 140 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 59 milligrams, Sodium 539 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 7 grams, Sugar 3 grams
CARIBBEAN SHRIMP SKEWERS
Zip off to the Caribbean with the tropical flavors of jerk spices, shrimp and pineapple! These easy skewers are perfect for a picnic, party or an anytime snack. Two of these satisfying skewers are less than 100 calories.
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
- Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
- Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.
Nutrition Facts : Calories 93 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 116 milligrams, Sodium 735 milligrams, Carbohydrate 8.1 grams, Fiber 1.4 grams, Protein 10.7 grams, Sugar 6.6 grams
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