Cajun Shrimp and Peach Kabobs

Recipe

Cajun Shrimp and Peach Kabobs

Primary Media

Cajun shrimp and peach kabobs served with side of cajun butter

User Rating

3.75 out of 5 stars
Rate it:
8 ratings

Recipe Data

4
Servings
30min
Prep
38min
Total

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Description

Peaches and shrimp. Who knew they belonged together on a skewer? Speaking of, if you use wooden skewers, remember to soak them in water for at least 30 minutes before grilling. Enjoy with a Brown Ale or Riesling wine.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
c.Hy-Vee Select olive oil
1small onion, finely chopped
3cloves garlic, minced
1 tbsp.Cajun seasoning
1 tsp.chopped fresh rosemary
1 tsp.chopped fresh thyme
½ tsp.Hy-Vee sea salt
1 lbs.raw jumbo shrimp (21 to 25 ct), peeled and deveined
3firm ripe peaches, pitted
4green onions, cut into 1-inch pieces
8skewers
½ c.Hy-Vee unsalted butter
2 tsp.chopped fresh cilantro
½ tsp.Cajun seasoning
¼ tsp.Hy-Vee garlic powder
Dash hot pepper sauce

Directions

  1. Combine olive oil, onion, garlic, 1 tablespoon Cajun seasoning, rosemary, thyme and salt in a medium bowl. Add shrimp; toss to coat. Cover and refrigerate for no longer than 30 minutes.
  2. Meanwhile, cut each peach into 8 chunks. Remove shrimp from marinade and reserve marinade. Thread 3 shrimp, 3 peach chunks and 3 onion pieces onto a skewer. Repeat with 7 remaining skewers. Brush lightly with reserved marinade. Discard remaining marinade.
  3. Grill skewers, uncovered, on the greased grill rack over medium-hot heat for 6 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Serve with Cajun Butter.
  4. To make Cajun Butter, melt butter in a small saucepan. Stir in cilantro, 1/2 teaspoon Cajun seasoning, garlic powder and hot pepper sauce.

Nutrition facts

Servings

360 Calories per serving

Amounts Per Serving

  • Total Fat: 28g
  • Cholesterol: 205mg
  • Sodium: 705mg
  • Total Carbohydrates: 13g
  • Protein: 17g

Daily Values

0%
Vitamin A 30%
0%
Vitamin C 15%
0%
Iron 4%
0%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Back to School 2012.