1/2 Photos of Shrimp and Sausage Kabobs
echo echo's Note:
Alternatively, you can use wood skewers that have been soaked in water for 30 minutes. Kabobs come off the skewers more easily if you coat the skewers with nonstick spray. Good with buttered baked potatoes or rice.
My Private Note
Units: US | Metric
- 1/4 cup dark brown sugar
- 1/4 cup Dijon mustard
- 1/4 teaspoon hot pepper sauce (to taste)
- 1/4 teaspoon curry powder
- 12 ounces medium shrimp, peeled and deveined but tails left on
- 6 ounces kielbasa, halved lengthwise and cut into 1-inch thick pieces
- 1 medium yellow onion, cut into eighths then separated into 2-layer pieces
- 1 large bell pepper, cut into 1-inch squares (color of your choice)
- 1Combine first four ingredients (brown sugar through curry powder) in a bowl.
- 2Add shrimp and sausage and toss to coat.
- 3Thread 8 metal skewers alternately with shrimp, sausage, onion and pepper.
- 4Grill 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).
- 5Two skewers = 1 serving; you can serve kabobs on the skewers or slide contents off onto plates.
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Nutritional Facts for Shrimp and Sausage Kabobs
Serving Size: 1 (226 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 274.2
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 4.0 g
- Cholesterol 135.9 mg
- Sodium 1059.1 mg
- Total Carbohydrate 20.8 g
- Dietary Fiber 1.7 g
- Sugars 16.3 g
- Protein 18.2 g