Calypso Shrimp Skewers Recipes

CALYPSO SHRIMP SKEWERS

Steps:

• Cut prosciutto into 1/2 inch wide by 7 inch long strips.
• Soak thirty 6-inch skewers in water for 30 minutes.
• Meanwhile, in a shallow dish combine honey and ginger and set aside.
• In another shallow dish combine peanuts and coconut and set aside.
• Drain skewers. thread shrimp lengthwise on skewers at tail end until they are straight.
• Brush each shrimp with honey mixture.
• Roll in coconut mixture wrap a piece of prosciutto around each shrimp.
• If grilling, cook shrimp until opaque.
• If cooking in oven, preheat to 375 degrees and bake 4 to 6 minutes.
• Stir together créme fraîche, lime peel, and enough lime juice to make the desired consistency.

PAN SEARED SHRIMP AND SCALLOP SKEWERS

Steps:

• Preheat a large nonstick skillet over medium high to high heat.
• On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

CAJUN SHRIMP SKEWERS

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.

SEAFOOD SKEWERS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour. , Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice.

CALYPSO SHRIMP

Steps:

• Saute garlic and ginger in butter for one minute, add remaining ingredients.
• Add shrimp cook till firm and pink in color.
• Arrange shrimp over rice pour over sauce reduction.
• Enjoy!