Grilled Shrimp Kabobs With Creole Butter Recipes

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.

Steps:

• Melt butter in small, heavy saucepan over low heat until milk solids settle to bottom of saucepan. Skim off any foam from top of melted butter. Carefully spoon golden liquid (clarified butter) from saucepan into another small saucepan; discard milk solids.
• To clarified butter in saucepan, add onion, seafood and fish seasoning, garlic powder and hot pepper sauce; blend well. Place scallops and shrimp in 12x8-inch (2-quart) glass baking dish. Pour butter mixture over scallops and shrimp; turn to coat. Let stand at room temperature for 30 minutes.
• Heat grill. When ready to grill, oil grill rack. Alternately thread 3 scallops and 2 shrimp onto each of six 12 to 14-inch metal skewers; reserve butter mixture. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes or until scallops turn opaque and shrimp turn pink, turning once and brushing frequently with butter mixture. If necessary, reheat butter mixture before brushing on kabobs. Bring any remaining butter mixture to a boil; serve with kabobs.

Steps:

• In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers. , Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice.

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.

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.

Steps:

• Place skewers in water and let them soak at least 20 minutes or until you are ready to use them.
• Rinse and dry shrimp.
• Put both oils in resealable plastic bag; add shrimp and toss to coat them with oil.
• Add bread crumbs, garlic, parsley, basil, salt and pepper.
• Toss shrimp to give them a coating of dry mixture.
• (You're wondering how the breading is going to stay adhered to the shrimp, right? Fear not- that's what the next step accomplishes).
• Seal bag and refrigerate for 1 hour.
• (Do not skip this step).
• Thread shrimp on wet skewers.
• Grill on HOT grill for 2 minutes per side or until golden.
• Do not overcook.

Steps:

• Mix all ingredients except shrimp in shallow glass dish; stir in shrimp. Cover and refrigerate for about 1 hour. Remove shrimp from marinade and reserve it.
• Thread 4 shrimp on each of six metal skewers. (*If using bamboo skewers, remember to soak them in hot water for about 30 minutes, so won't burn.)
• Grill over medium coals, turning once, until pink for about 2 to 3 mts. on each side. Do not overcooked.
• Heat reserved marinade to boiling in a non-aluminium saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
• NOTE: to broil the kabobs in the oven: set oven control to boil.
• Place skewered shrimp on rack in broiler pan. Broil with tops about 4 inches from heat, turning once until pink, 2 to 3 minutes on each side.