SWEET-AND-SOUR SHRIMP KEBABS
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
- Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
- Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.
SWEET-AND-SOUR SKEWERED SHRIMP
This recipe is a summertime favorite. We fix it often on our portable grill when we go boating. My husband thinks it's great. It's the sauce that makes it!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes. , Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.
Nutrition Facts :
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 BACON KABOBS
Great alternative for your next barbeque. Polynesian style. From Alaska Shrimp and Crab Recipes by Cecilia Nibeck.
Provided by Vicki in CT
Categories Kid Friendly
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spear shrimp, bacon, and pineapple onto skewers alternating each.
- Combine remaining ingredients.
- Brush over kabobs (this can be done ahead of time). Grill over hot coals basting frequently until shrimp turns pink.
- Alternatively, can marinate shrimp overnight then thread when ready to grill (preferred method).
SWEET AND SPICY SHRIMP AND CHOURICO KABOBS
Steps:
- Mix Thai chile sauce, soy sauce, garlic, black pepper, and chile-garlic sauce together in a bowl. Add shrimp, cover, and let marinate in the refrigerator at least 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place 5 shrimp and 2 pieces of sausage onto each skewer.
- Cook shrimp until they are bright pink on the outside and slightly charred, 2 to 3 minutes per side.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 16.2 g, Cholesterol 162.6 mg, Fat 5.4 g, Fiber 1.4 g, Protein 19.8 g, SaturatedFat 1.8 g, Sodium 1602.9 mg, Sugar 10.2 g
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- Combine all of the marinade ingredients in a small bowl and whisk together. Place the shrimp in an airtight container or a large ziploc bag. Pour the marinade over the shrimp and seal the bag or container. Turn over a few times to ensure that everything is well coated. Allow the shrimp to marinate for 30 minutes.
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