Seafood Sausage Kabobs Recipes

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.

Steps:

• Make marinade: Whisk oil, lemon juice, garlic, cumin, tarragon, salt, and pepper in large bowl. Add shrimp and scallops; toss to coat. Refrigerate covered, turning seafood occasionally, at least 1 hour.
• Line broiler pan with aluminum foil. Heat broiler.
• Drain seafood, reserving marinade. Thread 8 metal skewers alternately with zucchini, shrimp, kielbasa, and scallops.
• Place skewers on broiler pan and brush kabobs with marinade.
• Broil kabobs 3 inches from heat, turning and basting frequently with marinade, until outside of seafood is slightly charred and centers are opaque, 7-8 minutes.
• Serve hot.

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.

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.

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.

Steps:

• Heat coals or gas grill for direct heat.
• Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
• Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
• Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Steps:

• Heat gas or charcoal grill. In small bowl, combine chili sauce, honey and garlic powder; mix well. Alternately thread sausage, shrimp and bell pepper onto four 12 to 14-inch metal skewers. Brush kabobs with some of chili sauce mixture; reserve remaining sauce mixture.
• When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until shrimp turn pink, turning kabobs and brushing frequently with reserved sauce mixture.
• Bring any remaining chili sauce mixture to a boil. Serve warm mixture with kabobs.

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. ,