Best Lowcountry Shrimp And Sausage Muscadine Skewers Recipes

SHRIMP AND SAUSAGE KABOBS

Shrimp and Sausage Kabobs image

These Shrimp and Sausage Kabobs make the perfect quick dinner when you want something with lots of variety, loads of flavor, and plenty of color. With a 20-minute prep time and 10-minute cook time, these kabobs will be ready in 30 minutes or less!

Provided by Susie Bulloch (heygrillhey.com)

Time 30m

Number Of Ingredients 8

Ingredients

1 red bell pepper (cut into 1 inch pieces)
1 yellow or orange bell pepper (cut into 1 inch pieces)
½ large red onion (cut into 1 inch pieces)
1 pound baby portobello mushrooms
1 pound U-15 (Colossal) shrimp (peeled, de-veined, with tails removed)
1 12-oz beef smoked sausage rope (cut into 1 inch pieces)
2 Tablespoons olive oil
1 Tablespoon Creole or Cajun seasoning

Steps:

Heat the grill. Preheat your grill to 450 degrees F for direct grilling.
Make the kabobs. Right before you assemble your kabobs, drizzle the meat and veggies with olive oil and season with the Creole or Cajun seasoning. Assemble your skewers by alternating the peppers, onions, mushrooms, shrimp, and sausage on the skewer. You should have enough ingredients to make 6-8 kabobs (depending on the length of your skewers).
Cook the kabobs. Place the assembled kabobs on the grill grates and close the lid. Cook for 8-10 minutes. Turn your skewers every 3-4 minutes, until the shrimp is fully opaque, the sausage is cooked through, and the vegetables are cooked to the tenderness you like.
Serve hot. Remove the kabobs from the grill and serve immediately.

Nutrition Facts : Calories 153 kcal, Carbohydrate 7 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 191 mg, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SAUSAGE SHRIMP KABOBS

Sausage Shrimp Kabobs image

We love these full-flavored kabobs and fix them often, even in winter. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage, bacon, shrimp, vegetables and pineapple. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 can (8 ounces) pineapple chunks
4 bacon strips
8 large fresh mushrooms
8 uncooked large shrimp, peeled and deveined
8 large cherry tomatoes
8 ounces smoked sausage, cut into 1/2-inch slices
1 large sweet onion, cut into 8 wedges
1 large green pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
1/3 cup corn syrup
1/4 cup ketchup
3 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon maple flavoring
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried coriander

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.

Nutrition Facts : Calories 447 calories, Fat 20 g fat (8 g saturated fat), Cholesterol 97 mg cholesterol, Sodium 1967 mg sodium, Carbohydrate 49 g carbohydrate (33 g sugars, Fiber 3 g fiber), Protein 21 g protein.