Shrimp And Bratwurst Skewers Recipes

SHRIMP SKEWERS

Steps:

• Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.

GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA GLAZE

Steps:

• Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
• Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
• Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
• Arrange skewers on platter. Serve with remaining bowl of glaze.
• * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.

LOWCOUNTRY SHRIMP AND SAUSAGE MUSCADINE SKEWERS

Steps:

• Fill a baking dish with water and place ten 12-inch-long wooden skewers in it to soak for 30 minutes.
• In a small bowl, add the muscadine wine, olive oil, salt, pepper, garlic powder, onion powder, garlic, honey and paprika. Whisk to combine. Reserve 1/4 cup of the sauce for serving.
• Thread the shrimp and sausage onto the skewers, alternating between the two and leaving a 2-inch space at the blunt end of each skewer for a handle. Using a pastry brush, coat each skewer in some of the remaining muscadine sauce. Be sure to brush all sides.
• Heat a grill over medium-high heat; oil the grill grates.
• Place the skewers on the grill and cook until the shrimp are opaque with some nice crispy caramelization, brushing with more sauce as they flip and cook, 3 to 5 minutes. Drizzle with the reserved sauce and serve!

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.

SHRIMP AND BRATWURST SKEWERS

Steps:

• Soak bamboo skewers in water to cover for at least 30 minutes. Meanwhile, preheat grill for direct grilling over medium high heat or preheat broiler with rack about 4 inches from heat source.
• In small bowl, toss shrimp with oil to coat. Cut bratwurst into 16 slices. Thread tail of a shrimp onto a skewer, then add 1 slice of bratwurst, and finish with the other end of the shrimp (so that shrimp curves around the sausage). Repeat until you have 4 shrimp & bratwurst slice pairs on each skewer.
• Combine apple jelly, brown sugar and liquid smoke in a small microwave-safe bowl and heat in microwave on high for 1 minute or until melted -OR- stir ingredients together in small saucepan and heat on low until melted.
• Place skewers on hot grill or a foil-lined broiler pan. Cook 4-6 minutes turning once, or until shrimp start to turn pink. Brush apple jelly mixture on both sides of shrimp and cook 1 minute longer on each side until shrimp turns opaque throughout and reaches an internal temperature of 145°F.