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.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
STEAK AND SHRIMP KABOBS
You'll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. -Karen Mergener, St. Croix, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.
Nutrition Facts :
SMOKED SAUSAGE KABOBS
These are a convenient entree since the ingredients can be cut, marinated and threaded ahead of time. Then they go immediately from the fridge to the grill or broiler.-Mrs. Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Add the sausage and vegetables; toss to coat. Drain and reserve marinade. , On eight metal or soaked wooden skewers, alternately thread sausage and vegetables. Broil 3-4 in. from the heat for 3-4 minutes on each side or until vegetables are tender and sausage is heated through, basting occasionally with reserved marinade.
Nutrition Facts :
STOVE-TOP SMOKED SHRIMP
Another recipe to use with my Camaron Stovetop Smoker. http://www.tenderizemeat.com/stovetop-smokers-camerons-stovetop-smoker-p-2419.html These are great as a peel-and-eat appetizer, use in shrimp cocktail, shrimp tacos, or a shrimp salad. Adds a terrific flavor boost. If you're using the mini stove-top smoker, you'll need to make in two batches. Original recipe comes from Southern Living, but once again I've added my personal touch.
Provided by Galley Wench
Categories Cajun
Time 20m
Yield 3 pounds
Number Of Ingredients 6
Steps:
- Place wood chips into center stove-top smoking pan.
- Insert drip pan and food rack.
- Toss shrimp with remaining ingredients.
- Arrange shrimp on food rack; cover with smoker lid.
- Cook shrimp over medium heat 10 minutes or just until shrimp turn pick.
Nutrition Facts : Calories 601, Fat 21.4, SaturatedFat 3.4, Cholesterol 690.1, Sodium 1059.9, Carbohydrate 4.2, Fiber 0.1, Protein 92.2
SMOKED SHRIMP KABOBS
Make and share this Smoked Shrimp Kabobs recipe from Food.com.
Provided by mhodge18
Categories Very Low Carbs
Time 35m
Yield 25-30 Shrimp, 4 serving(s)
Number Of Ingredients 7
Steps:
- Season shrimp with all of the ingredients: garlic, parsley cayenne pepper, black pepper and salt.
- Let sit for 20 minutes.
- Next drizzle olive oil on top of the shrimp.
- Then skewer your shrimp on a kabob going through each shrimp at the top and bottom.
- Place shrimp kabobs on smoker once it has been heated to 225 degrees. Smoke shrimp for about 30-35 minutes or until your shrimp reaches an opaque white color.
Nutrition Facts : Calories 368.6, Fat 28.8, SaturatedFat 3.9, Cholesterol 214.9, Sodium 1258.4, Carbohydrate 3.5, Fiber 0.3, Sugar 0.1, Protein 23.6
STOVE TOP SMOKER JAMAICAN SMOKED SHRIMP KABOBS
This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. Use pre-made bottled jerk marinade or make your own.
Provided by TxGriffLover
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Simply peel, de-vein and butterfly shrimp, leaving on tails.
- Slice peppers and onion into 1 1/2-inch squares.
- Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
- Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
- Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.
Nutrition Facts : Calories 232.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 331.3, Sodium 386.2, Carbohydrate 15, Fiber 3.4, Sugar 5.1, Protein 37.8
HOW TO USE A STOVE-TOP SMOKER
Provided by Food Network
Number Of Ingredients 0
Steps:
- Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
- Make sure the smoker parts are clean and dry before you start.
- Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
- Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
- Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
- Be sure to leave space between items on the rack and between the food and the sides of the smoker.
- Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
- When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
- Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
- When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.
SKEWERLESS STOVETOP KABOBS
My family loves this quick and easy recipe so much, we never have any leftovers. It's also great on the grill. -Jennifer Mitchell, Altoona, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other heavy skillet, cook pork over medium-high heat in 1/4 cup salad dressing until no longer pink. Remove from pan., In same pan, cook peppers, zucchini, onion, mushrooms, tomatoes, pepper and seasoned salt in remaining salad dressing until vegetables are tender. Return pork to skillet; heat through.
Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 757mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
STOVE TOP SMOKER JAMAICAN PORK TENDERLOIN
For use with a Cameron Stove Top Smoker. This recipe calls for premade Jerk seasoning, but you can easily make your own.
Provided by TxGriffLover
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade.
- Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours.
- Smoke over medium heat for 30 minutes using 3 tablespoons of cherry wood chips.
- Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice.
Nutrition Facts : Calories 40.1, Fat 4.5, SaturatedFat 0.6
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