Seafood Sausage Kabobs Recipes

SPECIAL SEAFOOD KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,

SAUSAGE SHRIMP KABOBS

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.

SHRIMP AND SAUSAGE KABOBS

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.

SEAFOOD SAUSAGE

Steps:

• Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
• Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
• Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
• Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
• Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
• Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
• Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
• Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
• Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.

SEAFOOD-SAUSAGE KABOBS

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.

GRILLED SHRIMP AND SAUSAGE KABOBS

Steps:

• Heat gas or charcoal grill. In small bowl, combine chili sauce, honey and garlic powder; mix well. Alternately thread sausage, shrimp and bell pepper onto four 12 to 14-inch metal skewers. Brush kabobs with some of chili sauce mixture; reserve remaining sauce mixture.
• When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until shrimp turn pink, turning kabobs and brushing frequently with reserved sauce mixture.
• Bring any remaining chili sauce mixture to a boil. Serve warm mixture with kabobs.

SEAFOOD SAUSAGE

Steps:

• Puree scallops,cream,egg white in a food processor until smooth add the lobster meat,dill,salt and pepper just to chop and distribute the meat leaving it slightly chunky.
• Place mixture in a piping bag.
• Spread a sheet of large plastic wrap on a moistened work surface and pipe out a large bead of sausage filling.
• Leave several inches of plastic wrap empty on either side of the sausage.
• Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.
• Grasp both ends and twirl the works repeatedly until the plastic tightens around the sausage.
• If any air pockets form prick them with a pin.
• Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
• Poach the plastic links in simmering water for 10 minutes then immersing them in cold water.
• Cut off plastic and squeeze out sausage to heat brown in a little butter until heated through.