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Creole Shrimp Kabobs With Tomato Rice

Creole Shrimp Kabobs With Tomato Rice

Southern Living MARCH 2006

  • Yield: Makes 4 servings
  • Prep time: 20 Minutes
  • Soak: 30 Minutes
  • Chill: 20 Minutes
  • Grill: 16 Minutes

Ingredients

  • 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
  • Tomato Rice

Preparation

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.

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