Friday, January 29, 2010

Shrimp Kabobs!

My BFF, Susan, and I were chatting on the phone the other day about adding more fish and seafood to our meal plans. I love fish and seafood but don't cook a whole lot of it.

Coincidentally, I just happened to have Shrimp Kabobs on my menu this week to use up some I had in the freezer.

I usually make them the same way but this time I decided to check out some recipes on the web. I took the base of one and then put my own spin on it. I baked these in the oven because it's in the middle of winter and we are having a snow and wind storm but I can't wait to do them on the grill when it warms up outside.

Shrimp Kabobs

1 lb. of shrimp (I used 31-40 deveined with tails off)
1/4 cup olive oil
2 tsp. minced garlic (I use the minced garlic in a jar)
2 tsp. lemon juice
1 tsp. paprika
1 tsp. dried parsley
1/4 tsp. black pepper.

~In a measuring cup mix together olive oil, garlic, lemon juice, paprika, parsley and black pepper.
~Rinse and drain shrimp.
~Place shrimp in a quart size zipper freezer bag and add marinade to the shrimp. Seal bag well and toss around to make sure all shrimp are coated well. Place in refrigerator to marinate for at least 2 hours.
~After two hours, take out of refrigerator and place shrimp on skewer. Discard marinade.
~Grill or bake at 350 degrees until shrimp turns pink. Mine only took 10 minutes. Grilling will probably take shorter. Just be sure not to overcook the shrimp or it will turn rubbery.

~This is a marinade so be sure to prep this at least 2 hours before cooking.
~If you are using metal skewers, be sure to oil them before you add the shrimp to them.
~If you are using bamboo skewers like I do, you will need to soak them in water for a couple of hours. This will prevent them splintering and catching on fire in the oven or on the grill.

Before Cooking:

After Cooking:

Thanks for stopping by my kitchen!

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