Best 4 Grilled Shrimp Kabobs With Creole Butter Recipes

GRILLED SHRIMP KABOBS

Steps:

• You can use tomato, onion or other vegetables also.
• Mix the marinade in a ziploc bag, add shrimp, shake to coat.
• Place in refrigerator for 1 hour.
• Soak the skewers in salt water to soften so they will not burn.
• Cut up the vegetables into large enough pieces to place on skewers.
• Remove shrimp from bag.
• Place left over marinade into a bowl for brushing on kabobs as they grill.
• Alternate adding vegetables and shrimp to skewers.
• Place kabobs on cooking sheet.
• Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing.
• Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor).
• Brush Shrimp and Vegies with leftover Marinade as they cook.
• Cook until vegies are tender, approximately 3-5 minutes per side.
• Serve immediately!
• Great with salad or rice dishes.

GRILLED SHRIMP KABOBS WITH CREOLE BUTTER

Steps:

• Combine the Smart Balance Spreadable Butter, Creole seasoning, red pepper & paprika.
• Soak wooden skewers in water for at least 20 minutes. Season shrimp lightly with salt and pepper. Place shrimp on skewers. Heat grill to medium heat. When hot, lightly spray with Smart Balance Omega Non-stick Cooking Spray and add shrimp. Grill on both side for 6 to 8 minutes.
• Set shrimp aside on platter and brush Creole butter onto the shrimp. Serve immediately.

GRILLED SHRIMP KABOBS

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours., Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.

GRILLED SHRIMP KABOBS WITH FRESH HERBS

Steps:

• Strip leaves from rosemary sprigs, leaving 1 inch of leaves at top; set aside. Measure 1 tablespoon rosemary leaves; chop. In small bowl, mix chopped rosemary leaves and remaining marinade ingredients.
• Wrap basil leaf around each shrimp. For each kabob, thread shrimp, squash half, tomato and garlic clove alternately on stem of rosemary sprig, leaving 1/4-inch space between each piece. (Start threading at stem end, pulling through to leaves at top.)
• In ungreased 13x9-inch (3-quart) glass baking dish, place kabobs. Pour marinade over kabobs. Cover and refrigerate 20 minutes. Heat gas or charcoal grill. Remove kabobs from marinade; reserve marinade. Place kabobs on grill. Cover grill; cook over medium heat about 12 minutes, turning and brushing with marinade 2 or 3 times, until shrimp are pink. Discard any remaining marinade.