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.
SURF AND TURF KEBABS
Kebabs are a family favorite--offering a little bit of everything for everyone--and these are no exception. Plump shrimp, cubes of sirloin and wheels of corn are grilled together before being brushed with a sweet and sour peach sauce. And since they're grilled indoors, you can enjoy them any time of the year.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the butter in a medium saucepan over medium-high heat until melted and foamy. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the sugar and peaches and cook, stirring, until the sugar is melted and the peaches are starting to soften, about 3 minutes.
- Stir in the peach preserves, Worcestershire sauce, vinegar, red pepper flakes, thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and cook until the peaches are completely softened and the mixture is thickened to the consistency of loose jam, 10 to 15 minutes depending on the juiciness of the peaches. Discard the thyme sprigs. If the peaches have not completely broken down, mash them with a potato masher to help them along. Keep warm over low heat.
- Meanwhile, heat a large grill pan over high heat.
- Thread one piece of corn onto a 15-inch metal skewer, followed by a piece of sirloin and then a piece of shrimp; repeat in that order until you have 4 of each item on the skewer. Repeat with the remaining corn, sirloin and shrimp on 3 additional 15-inch metal skewers. Brush the kebabs with olive oil and sprinkle generously with salt and black pepper.
- Cook the kebabs, turning a few times, until charred all over and the steak and shrimp are cooked through, 25 to 30 minutes. Transfer the kebabs to a platter and brush generously with the peach sauce. Serve with rice, salad and extra peach sauce on the side.
BARBECUED SHRIMP & PEACH KABOBS
Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. -Jen Smallwood, Portsmouth, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Mix brown sugar and seasonings. Place shrimp, peaches and green onions in a large bowl; sprinkle with brown sugar mixture and toss to coat. On four or eight metal or soaked wooden skewers, alternately thread shrimp, peaches and green onions., Lightly spritz both sides of kabobs with cooking spray. Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Squeeze lime wedges over kabobs.
Nutrition Facts : Calories 170 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 289mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
SPICY SHRIMP & WATERMELON KABOBS
My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.
Nutrition Facts : Calories 172 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 644mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
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.
SALT AND SUGAR SHRIMP KEBABS
Salty and sweet, these grilled shrimp kebabs are a hit as a party appetizer or as a main dish. The last minute squeeze of lemon balances out the salty and sweet flavors with a citrus tang.
Provided by Allrecipes Member
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, mix together salt and sugar. Add shrimp and stir to coat evenly. Cover bowl and chill at least 45 minutes or up to 2 hours.
- If using wooden skewers, put them in a shallow pan with water to cover and soak at least 20 minutes. Meanwhile, prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds; visit Safeway.com for complete instructions).
- While grill heats, rinse shrimp well and pat dry. Drain wooden skewers. Thread shrimp in a C shape onto skewers.
- Lay skewers in a rimmed pan. In a glass measuring cup, combine oil, lemon juice, and garlic; pour over shrimp and turn skewers to coat evenly. Let stand 5 to 10 minutes.
- Lay shrimp on cooking grate; cover gas grill. Cook, turning occasionally with tongs, until shrimp are bright pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes.
- Transfer skewers to a platter. Serve with lemon wedges to squeeze over shrimp.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 6.7 g, Cholesterol 230 mg, Fat 12 g, Fiber 0.3 g, Protein 30.9 g, SaturatedFat 1.8 g, Sodium 1185.8 mg, Sugar 4.2 g
SALT AND SUGAR SHRIMP
Rubbing with salt and sugar before grilling results in really succulent shrimp. This is a Sunset recipe.
Provided by Hey Jude
Categories High Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse shrimp and drain. In a large bowl mix together salt and sugar. Add shrimp and stir to coat evenly. Cover bowl and chill at least 45 minutes or up to 2 hours.
- If using wooden skewers, get them soaking in water for about 20 minutes. Prepare grill for direct-heat cooking.
- Rinse salt and sugar from shrimp and pat dry. Thread shrimp in a C shape onto metal or wooden skewers. Lay the skewers in a rimmed pan. In a glass bowl, combine oil, lemon juice and garlic; Pour over shrimp and turn skewers to coat evenly. Let stand 5 to 10 minutes.
- Lay skewers on grill over hot coals or high heat on a gas grill. Close lid on gas grill. Cook, turning once, until shrimp are bright pink on the outside and opaque but still moist-looking in center of thickest part, about 5 minutes.
- Transfer skewers to a platter and serve with lemon wedges to squeeze juice over.
Nutrition Facts : Calories 259.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 230.4, Sodium 2550.2, Carbohydrate 6.4, Sugar 4.4, Protein 30.9
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