• Tommy Centola

Zydeco Shrimp Kabobs

Let's head outside to the grill this week. Let's start with some shrimp on the barbe. New Orleans Style.


8 (12-inch) wooden skewers

24 large fresh shrimp, peeled and deveined

16 (1 1/2-inch) cubes fresh pineapple

16 mini tricolor sweet peppers

1 teaspoon kosher salt

1/4 cup cane syrup

1 teaspoon Creole seasoning


Soak skewers in water for 30 minutes.


Thread shrimp, pineapple, and bell peppers on skewers. Sprinkle with salt. In a small bowl, combine cane syrup and Creole seasoning.


Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350-400℉). Add skewers; cook until shrimp are pink and firm and pineapple and bell peppers are tender, about 8 minutes, turning occasionally. Brush with cane syrup mixture, and cook one minute more. sprinkle with additional creole seasoning, if desired.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!




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