Sweet N Sour Shrimp And Bacon Kabobs Recipes

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SWEET-AND-SOUR SHRIMP KEBABS



Sweet-and-Sour Shrimp Kebabs image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

1/2 cup canola oil
1/4 cup lime juice
1/4 cup packed light brown sugar
1/4 cup rice vinegar (unseasoned)
1/4 teaspoon red pepper flakes
Zest of 1 lime, plus 2 limes, cut into wedges
2 cloves garlic, smashed
1 tablespoon grated peeled ginger
1/4 cup chopped fresh basil leaves
Pinch of salt
1 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined
Olive oil, for the grill
1 teaspoon sweet chili sauce
1 cup peach preserves
1/4 cup hot Chinese mustard

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 'N SOUR SHRIMP & BACON KABOBS



Sweet 'N Sour Shrimp & Bacon Kabobs image

These smoky shrimp and bacon kabobs get their sweet and sour flavor from pineapples and a ready-made sauce-plus a surprising crunch from water chestnuts.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 23m

Yield Makes 1 doz. or 4 servings, three kabobs each.

Number Of Ingredients 6

12 slices OSCAR MAYER Fully Cooked Bacon
3/4 lb. cooked large shrimp
12 canned water chestnuts, drained
12 pineapple wedges
1/2 cup KRAFT Sweet'N Sour Sauce
4 cups hot cooked white rice

Steps:

  • Preheat broiler. Meanwhile, thread bacon, shrimp, water chestnuts and pineapple alternately on 12 skewers. Place on rack of broiler pan; brush lightly with some of the sauce.
  • Broil, 4 inches from heat source, 8 min. or until edges of bacon start to brown and water chestnuts are heated through, turning and brushing with the remaining sauce after 4 min.
  • Serve over the rice.

Nutrition Facts : Calories 410, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 180 mg, Sodium 550 mg, Carbohydrate 60 g, Fiber 2 g, Sugar 17 g, Protein 27 g

DAVID'S SWEET SHRIMP KABOB'S



David's Sweet Shrimp Kabob's image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

Wooden skewers, soaked in water for 30 minutes
6 shrimp, deveined
1/4 cup favorite seafood seasoning mix
8 ounces Italian dressing
2 ounces Worcestershire sauce
2 ounces honey

Steps:

  • Preheat a grill.
  • On wooden skewers, place deveined, curled shrimp, and season with your favorite seafood seasoning mix.
  • In bowl, mix Italian dressing, Worcestershire sauce, and honey. Heat lightly in the microwave.
  • Cook kabobs over medium/hot flame. When shrimp start to turn pink baste with Italian dressing mix and turn. Repeat every 3 to 4 minutes until
  • done.
  • Serve hot off the grill. Sit back and watch the smiles!

SAUSAGE SHRIMP KABOBS



Sausage Shrimp Kabobs image

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

1 can (8 ounces) pineapple chunks
4 bacon strips
8 large fresh mushrooms
8 uncooked large shrimp, peeled and deveined
8 large cherry tomatoes
8 ounces smoked sausage, cut into 1/2-inch slices
1 large sweet onion, cut into 8 wedges
1 large green pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
1/3 cup corn syrup
1/4 cup ketchup
3 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon maple flavoring
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried coriander

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.

SWEET AND SPICY SHRIMP AND CHOURICO KABOBS



Sweet and Spicy Shrimp and Chourico Kabobs image

This is an awesome BBQ treat in the summer that requires little prep, but delivers huge on flavor. The shrimp even stands alone if you can't find this Portuguese sausage.

Provided by Raquel Teixeira

Categories     Seafood     Shellfish     Shrimp

Time 4h20m

Yield 4

Number Of Ingredients 8

½ cup Thai sweet chili sauce
¼ cup soy sauce
5 cloves garlic, finely chopped
½ tablespoon ground black pepper
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
40 uncooked medium shrimp, peeled and deveined
1 link cured Portuguese chourico sausage, cut into 1/2-inch slices
8 skewers

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

SWEET-AND-SOUR SKEWERED SHRIMP



Sweet-and-Sour Skewered Shrimp image

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

1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved

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 :

BACON-WRAPPED BBQ-SHRIMP KABOBS



Bacon-Wrapped BBQ-Shrimp Kabobs image

Quick and easy Bacon-Wrapped BBQ-Shrimp Kabobs are a tasty addition to any cookout. Bacon-Wrapped BBQ-Shrimp Kabobs combine some of our favorite flavors.

Provided by My Food and Family

Categories     Shrimp

Time 20m

Yield 5 servings

Number Of Ingredients 5

10 slices OSCAR MAYER Fully Cooked Bacon, cut in half
20 uncooked medium shrimp (3/4 lb.), peeled, deveined
2 zucchini, trimmed, each cut into 10 slices
2 yellow peppers, each cut into 10 pieces
1/2 cup BULL'S-EYE Original Barbecue Sauce

Steps:

  • Heat grill to medium heat.
  • Wrap 1 bacon piece around each shrimp. Thread 2 each shrimp, zucchini slices and pepper pieces alternately onto 10 skewers.
  • Grill 3 to 4 min. on each side or until shrimp turn pink, turning and brushing occasionally with barbecue sauce.

Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

SHRIMP AND BACON KABOBS



Shrimp and Bacon Kabobs image

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

1 1/2 lbs raw shrimp, peeled and deveined
4 slices bacon, cut into squares (best when partially cooked so shrimp does not become overcooked)
28 ounces sliced pineapple, each slice quartered
1 tablespoon Dijon mustard
1 lime, juice of
1 teaspoon sugar
1 teaspoon salt
8 tablespoons butter, melted
cayenne pepper

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 SOUR KIELBASA KABOBS



Sweet and Sour Kielbasa Kabobs image

Make and share this Sweet and Sour Kielbasa Kabobs recipe from Food.com.

Provided by Charmie777

Categories     Pork

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

1/4 cup brown sugar
1 tablespoon cornstarch
2/3 cup apple juice
1/4 cup cider vinegar
1 teaspoon orange zest
1 lb kielbasa, cut in chunks
1 green bell pepper, cut into chunks (or red bell pepper)
1 onion, cut into chunks
1 cup pineapple chunk

Steps:

  • In small saucepan, combine brown sugar, cornstarch, apple juice, cider vinegar and orange peel; blend well.
  • Cook over medium heat until it boils and thickens, stirring constantly.
  • Thread skewers with kielbasa, bell peppers, onions, and pineapples.
  • When ready to barbeque, place kabobs on preheated grill.
  • Cook 4 minutes.
  • Brush with glaze, turn and glaze again.
  • Cook 3-5 minutes or until hot and browned.
  • Serve with any remaining glaze.

Nutrition Facts : Calories 486.8, Fat 31.1, SaturatedFat 10.5, Cholesterol 74.8, Sodium 1032.8, Carbohydrate 37.1, Fiber 1.6, Sugar 30.1, Protein 14.7

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