Post by Loupy on Jul 7, 2015 18:54:29 GMT -7
Grilled Shrimp Kabobs (GF)
From: Kelly @ thenourishinghome.com/
Emeril is the man when it comes to kickin’ it up a notch! That’s why I LOVE using a homemade version of Emeril’s Essence to make these delicious Grilled Shrimp Kabobs. This easy-to-make seasoning blend is also terrific on grilled chicken, fish and veggies. BAM!
Yield: 4 servings
Ingredients
1 lb uncooked peeled & deveined, tail-on jumbo shrimp (about 20)
1 tsp of homemade Emeril's Essence seasoning
3 tbsp olive oil
Your favorite organic veggies, cut into chunks, such as: zucchini, bell peppers, onion, mushrooms, etc.
Sea salt
Instructions
Preheat grill to medium heat.
Pat dry shrimp.
Cut veggies into chunks that will fit on a skewer, making sure to not cut them too thick, or they won't cook through enough before shrimp is done.
Combine homemade seasoning blend and olive oil.
Assemble kabobs by threading on the shrimp and veggies in alternating patterns.
Brush kabobs with seasoning-olive oil mixture on both sides. Lightly sprinkle with sea salt.
Grill (uncovered) about 2-3 minutes per side until shrimp is opaque.
Serve over saffron rice.
Delish!
From: Kelly @ thenourishinghome.com/
Emeril is the man when it comes to kickin’ it up a notch! That’s why I LOVE using a homemade version of Emeril’s Essence to make these delicious Grilled Shrimp Kabobs. This easy-to-make seasoning blend is also terrific on grilled chicken, fish and veggies. BAM!
Yield: 4 servings
Ingredients
1 lb uncooked peeled & deveined, tail-on jumbo shrimp (about 20)
1 tsp of homemade Emeril's Essence seasoning
3 tbsp olive oil
Your favorite organic veggies, cut into chunks, such as: zucchini, bell peppers, onion, mushrooms, etc.
Sea salt
Instructions
Preheat grill to medium heat.
Pat dry shrimp.
Cut veggies into chunks that will fit on a skewer, making sure to not cut them too thick, or they won't cook through enough before shrimp is done.
Combine homemade seasoning blend and olive oil.
Assemble kabobs by threading on the shrimp and veggies in alternating patterns.
Brush kabobs with seasoning-olive oil mixture on both sides. Lightly sprinkle with sea salt.
Grill (uncovered) about 2-3 minutes per side until shrimp is opaque.
Serve over saffron rice.
Delish!
