what's your fave shrimp kabob recipe?

PattyO

I was thinking EVOO, dry sherry, garlic and lemon juice. I know not to over cook, but what is your marinade or glaze? Too many shrimp ads now with Lent coming up.

Little Steven

Patty,

Bomba!

Steve

Richard Fl

Made this sauce for some chix wings the other day and just used it on a pound of shrimp. Great flavor if you like spicy. Not much hotter than a horseradish based sauce, just different flavor.

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Sauce, BBQ, Holy Smokin' Chipotle, Southwestern, Richard Fl.

These portions will make about 2 1/2 plastic ketchup size squeeze bottles. Keeps well in frig.


INGREDIENTS:
24 Ozs Dukes Mayonnaise
7 Ozs Chipotle in Adobo Sauce
7 Ozs Apple Cider Vinegar
2 Whole Hatch Green Chiles, Roasted
4 Ozs Favorite BBQ Sauce
2 Tsps Holy Smokin' Chipotle Seasoning, or any chili seasoning.




PROCEDURE:
1 Place in a bowl and puree with a stick blender. Place in a -plastic squeeze bottle to use. Refrigerate any leftovers.


Recipe Type
BBQ Sauce/Sauce

Recipe Source
Source: BGE Forum, Richard Fl, 2011/03/03

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Shrimp, Kabobs, SallyB




INGREDIENTS:
2 lbs medium shrimp, peeled and deveined
1 can Dole pineapple chunks in juice
Dizzy Pig "Jamaican Firewalk" rub




Procedure
1 Soak skewers in water.
2 Drain pineapple chunks, reserve juice.
3 Marinate shrimp in pineapple juice for 15 minutes.
4 Alternate placing shrimp & pineapple chunks on skewers.
5 Sprinkle liberally with Jamaican Firewalk.
6 Grill direct at 400, about 3 minutes, turn and go about 3 minutes again.


Recipe Type
Appetizer, Seafood

Recipe Source
Author: SallyB (Sally Breeden)

Source: BGE Eggtoberfest '07, SallyB

fishlessman

i like shrimp lejon with horseradish and prosciutto. not giving up prosciutto for lent cant use too much horseradish, really pack it in

thirdeye

Whatever you decide to do, leave the shells (and or heads)on. It makes them much easier to cook, keeps them much moister and flavorful, and takes longer to eat, if you get my drift. Heheheee. Here is one of my favorites.

PS - Even if you go with a more traditional recipe and serve with a sauce, keep the shells on, things you have to work for are much better.




Camarones al Mojo de Ajo
Shrimp marinated in Garlic

1 lb. large prawns
8 cloves of garlic (at least)
3/4 t kosher salt
3/4 t fresh ground pepper
3/4 t white vinegar
3T fresh lime juice

From the underside, using scissors, cut the underbelly only. You can leave the heads and legs on.

Prepare 7 or 8 cloves of garlic by: Finely chopping or puree in blender or use garlic press. The prepared garlic in the jar works great also.

Marinate prawns in garlic, vinegar, salt and pepper for about one hour in a plastic baggie, turning at least three times.

Skewer them and cook until the internal is 140°. If you want, saute some garlic in olive oil, add some butter and brush on about a minute before serving.