Creole Shrimp Kabobs With Tomato Rice

Southern Living
Makes 4 servings


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8 (12-inch) wooden or metal skewers
24 unpeeled, jumbo fresh shrimp
1 (10-ounce) package frozen whole okra, thawed
18 cherry tomatoes (about 1 pint)
1 tablespoon Creole seasoning
2 tablespoons olive oil
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper


Prep: 20 Minutes
Soak: 30 Minutes
Chill: 20 Minutes
Grill: 16 Minutes

Soak wooden skewers 30 minutes to prevent burning.

Peel shrimp, leaving tails on, if desired; devein, if desired. Thread shrimp, okra, and tomatoes alternately onto skewers. Place on a baking sheet.

Whisk together Creole seasoning and next 4 ingredients. Brush mixture on kabobs, and chill 20 minutes.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until done. Serve immediately with Tomato Rice.

Created date

February 2006