Shrimp Boil Kebabs Recipes

SHRIMP-BOIL KEBABS

Steps:

• In a medium pot, bring potatoes to a boil in salted water over medium-high. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 12 minutes. Drain and rinse under cold water. Alternately thread potatoes, corn, andouille, and shrimp onto four 8-inch skewers.
• Heat a grill to medium-high. Clean and lightly oil hot grill. In a small bowl, combine butter, hot-pepper sauce, and Old Bay Seasoning. Grill kebabs, turning and brushing with butter mixture occasionally, until shrimp are opaque throughout and corn is tender and beginning to char, about 8 minutes. Serve with lemon wedges.

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.

GRILLED SHRIMP KABOBS

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours., Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.

QUICK-MARINATED SHRIMP KEBABS

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

SHRIMP SCAMPI KABOBS

Steps:

• Stir together the oil, tarragon, parsley, Dijon, honey, vinegar, whole-grain mustard, garlic and lemon juice in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate 30 minutes.
• Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp alternately with the lemon slices onto skewers. Sprinkle the shrimp lightly with salt and pepper.
• Pour the marinade into a small saucepan. Bring to a boil and simmer 5 minutes or until very hot. Reserve the marinade for serving.
• Preheat a grill to medium-high heat. Grill the shrimp kabobs until cooked through, 2 to 3 minutes on each side. Transfer to a platter and garnish with fresh parsley. Serve with the reserved marinade.

SHRIMP AND ONION KEBABS

Steps:

• In a large saucepan of boiling water boil onions until tender, 3 to 4 minutes, and drain in a colander. When onions are just cool enough to handle, peel, leaving root ends intact. While onions are still warm, in a bowl stir together with 1/4 cup marinade. Marinate onions, covered and chilled, stirring occasionally, 1 day.
• If desired, shell shrimp (see note, above). In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air. Marinate shrimp, chilled, at least 1 hour and up to 4. Prepare grill. Soak skewers in warm water 30 minutes.
• Drain shrimp, discarding marinade. In a sieve set over a bowl drain onions and reserve marinade for basting. Thread 3 shrimp and 2 onions, alternating shrimp with onions, onto skewers. Kebabs may be assembled 1 hour ahead and chilled, covered.
• Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, until just cooked through, about 3 minutes on each side. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.

TANGY SHRIMP KABOBS

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce., In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill., In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm., Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired.