MARINATED SHRIMP KABOBS
Succulent shrimp are marinated then grilled on skewers with pineapple and peppers. Lovely to look at and even better to eat. I love it because it cooks on the grill in just minutes. You can also use an indoor grill in cooler weather. The recipe comes from http://www.cookingnook.com/shrimp-kabobs.html
Provided by cookingnook
Categories Summer
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp.
- Drain the pineapple reserving 1/4 cup of juice. Combine the pineapple juice, the salad dressing, tomato sauce, sugar and mustard in a shallow dish. Mix well. Add the shrimp, tossing gently to coat. Cover and marinate in the refrigerator for 2 hours, stirring occasionally.
- Remove the shrimp from the marinade, reserving the marinade. Alternate shrimp, pineapple and green pepper on 4 skewers. Grill over medium hot coals 3-4 minutes on each side or until done, basting with the marinade.
- Heat the reserved marinade and place it in a bowl for serving.
- Serve over rice with hot marinade.
Nutrition Facts : Calories 372.5, Fat 18.4, SaturatedFat 3, Cholesterol 172.8, Sodium 1422, Carbohydrate 28.7, Fiber 2.3, Sugar 23, Protein 24.8
SHRIMP SCAMPI KABOBS
These garlicky and lemon-kissed shrimp kabobs are sure to be a hit at your next cookout. Be sure to marinate the shrimp for just 30 minutes, otherwise the acid from the vinegar and lemon juice could make the shrimp mealy if they marinate too long.
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Stir together the oil, tarragon, parsley, Dijon, honey, vinegar, whole-grain mustard, garlic and lemon juice in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate 30 minutes.
- Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp alternately with the lemon slices onto skewers. Sprinkle the shrimp lightly with salt and pepper.
- Pour the marinade into a small saucepan. Bring to a boil and simmer 5 minutes or until very hot. Reserve the marinade for serving.
- Preheat a grill to medium-high heat. Grill the shrimp kabobs until cooked through, 2 to 3 minutes on each side. Transfer to a platter and garnish with fresh parsley. Serve with the reserved marinade.
SHRIMP KABOBS
"Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful kabobs," says Sharon Aweau of Kapolei, Hawaii.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.
Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
SPECIAL SEAFOOD KABOBS
Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
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. ,
Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
GARLIC SHRIMP KABOBS
Steps:
- Rinse and dry shrimp.
- Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
- Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
ZESTY SHRIMP AND VEGETABLE KABOBS
What else says 'party' like zesty shrimp and vegetables? The marinade on these Zesty Shrimp and Vegetable Kabobs makes a splash poolside, or anywhere!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Thread shrimp and vegetables onto 24 wooden skewers; place in shallow dish. Mix dressing, cilantro, 2 tsp. lime zest and 1/2 tsp. ground red pepper until blended. Pour over kabobs; turn to evenly coat kabobs. Refrigerate 1 hour to marinate.
- Heat greased grill to medium-high heat. Remove kabobs from marinade; discard marinade. Grill kabobs 6 to 8 min. or until shrimp turn pink, turning after 4 min. Meanwhile, mix mayo, garlic, lime juice, remaining zest and remaining ground red pepper.
- Serve kabobs with mayo mixture.
Nutrition Facts : Calories 50, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5315 g, Sugar 0 g, Protein 6 g
THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)
I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- Put all ingredients into a blender (except the green onions, if using add them in after blending).
- Blend for 30-40 seconds.
- Mix in in green onions.
- This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
- *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Nutrition Facts : Calories 1056.2, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6
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HOW TO MAKE THE BEST MARINATED GRILLED SHRIMP KABOBS
From thefedupfoodie.com
5/5 (2)Category Appetizer/MainCuisine AmericanCalories 303 per serving
- If using frozen shrimp, defrost in a colander placed over a large bowl over night. Peel off outer shell and using a small pairing knife carefully devein. Give each shrimp a final rinsing and place back into a clean colander/bowl to drain of excess water. Refrigerate until needed.
- Place zest in the bottom of mortar along with salt. Grind with pestle until salt begins to breakdown zest, about 1 min.Roughly chop herbs and add to mortar along. Continue grinding with pestle until a very chunky paste is formed, about 2 mins.Add garlic and drizzle in 1 tbsp of olive oil to mortar. Continue crushing with pestle, about 30 seconds.Add in 1/4 cup plus 1 tbsp more olive oil and stir well. Reserve 1/3 of marinade in refrigerator for later.
- Place shrimp into a glass bowl and add 2/3 of marinade to shrimp. Stir well. Cover and marinate for 3 hours in refrigerator. Meanwhile soak wooden skewers in water while shrimp are marinating.
- In the last few minutes of marination time, remove reserved marinade from refrigerator and add to a medium sized mixing bowl. Whisk in lemon juice, oil, salt and pepper. Set aside.Thread shrimp onto skewers, disposing of marinade from shrimp. Store in the refrigerator until ready to grill.
BEST EVER SHRIMP MARINADE - THE GIRL ON BLOOR
From thegirlonbloor.com
Ratings 54Calories 150 per servingCategory Main Course
- Mix all ingredients for marinade together then marinate shrimp in a medium-sized bowl for 15 minutes.
- GRILLING METHOD: Preheat BBQ to 425 F. Add shrimp to skewers, then place on a baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Grill shrimp for 2 minutes per side until pink and fully cooked. Serve and enjoy!
- STOVETOP METHOD: Add 1 tbsp butter or olive oil to a large skillet over med-high heat (I recommend butter for better flavour). Add shrimp along with marinade to skillet, sauteeing for 3-4 minutes or until shrimp are pink and no longer translucent. Serve and enjoy!
- BROILER METHOD: Set oven to broil on high. Add shrimp to skewers, then place on a parchment-lined baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Broil shrimp for 1-2 minutes per side (watching closely) until pink and fully cooked. Serve and enjoy!
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