Seafood Sausage Kabobs Recipes

SHRIMP AND SAUSAGE KABOBS

Shrimp and Sausage Kabobs image

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

Ingredients

1/4 cup dark brown sugar
1/4 cup Dijon mustard
1/4 teaspoon hot pepper sauce (to taste)
1/4 teaspoon curry powder
12 ounces medium shrimp, peeled and deveined but tails left on
6 ounces kielbasa, halved lengthwise and cut into 1-inch thick pieces
1 medium yellow onion, cut into eighths then separated into 2-layer pieces
1 large bell pepper, cut into 1-inch squares (color of your choice)

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

Seafood-Sausage Kabobs image

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

Ingredients

1/4 cup olive oil
1/4 cup fresh lemon juice
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried tarragon
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/2 lbs large shrimp, peeled and deveined
1 lb sea scallops
1 large zucchini, scrubbed, cut into 1/2-inch slices
1 lb kielbasa, cut diagonally into 1/2-inch slices (or chorizo)

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

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