Smoked Shrimp Kabobs Recipes

SHRIMP KABOBS

Steps:

• Add the shrimp, zucchini, red onion, red bell pepper, and lemon to a medium sized bowl.
• Prepare the shrimp marinade and add to the bowl of shrimp and veggies. Let marinate 30 minutes or over night.
• Thread skewers with the shrimp and veggies.
• Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until no longer pink.

STOVE TOP SMOKER JAMAICAN SMOKED SHRIMP KABOBS

Steps:

• Simply peel, de-vein and butterfly shrimp, leaving on tails.
• Slice peppers and onion into 1 1/2-inch squares.
• Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
• Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
• Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.

SMOKED SHRIMP KABOBS

Steps:

• Season shrimp with all of the ingredients: garlic, parsley cayenne pepper, black pepper and salt.
• Let sit for 20 minutes.
• Next drizzle olive oil on top of the shrimp.
• Then skewer your shrimp on a kabob going through each shrimp at the top and bottom.
• Place shrimp kabobs on smoker once it has been heated to 225 degrees. Smoke shrimp for about 30-35 minutes or until your shrimp reaches an opaque white color.

STEAK AND SHRIMP KABOBS

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.