Jul 4
2011

Grilled Shrimp & Sausage Kabobs with Apricot Chile Glaze Recipe {Rösle Utensils Giveaway}

Grilled-Shrimp-&-Sausage-Skewers-with-Apricot-Chile-Glaze-Recipe-Rosle-Giveaway

It is kabob week in our Get Grillin’ event, and Marla of Family Fresh Cooking and I want to see your recipes. Anything on skewers will do and they don’t have to be grilled. So, dig into your recipe files or come up with something new to share. Really, who doesn’t love eating food off a stick? I think it ignites some sort of ancestral instincts, though I will bet the cavemen and women steered clear of fruit glazes and marinades. We have a fantastic giveaway from Rösle this week. If you need new high-quality grilling utensils, then scroll down to find out how to enter.

The kabobs I made this week combine tender, succulent shrimp with garlicky sausages, topped by a sweet and spicy glaze. Using precooked sausages (I used chicken sausage, flavored with tomatoes and garlic) allows all of the items on the skewers to cook at the same rate. The glaze is brushed on in the last 30 seconds to avoid burning.

Next week’s theme for Get Grilin’ will be desserts…it should be a good one!

Thanks to our sponsors, Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans, we have some fabulous prizes to give away each week . Scroll down to find out more about this week’s giveaway. Remember, you have to enter a recipe to be eligible for the giveaway.

Happy Fourth of July to all of my friends in the United States! We’re looking forward to the annual neighborhood parade, complete with crepe paper-decorated bikes, riding lawn mowers and horses adorned with the stars and stripes, and fire trucks from the local fire stations whooping their sirens. Later, it will be off to the spectacular fireworks show at Park City. If you are still looking for barbecue ideas, head over to Recipes for Canada Day & Fourth of July Barbecues.

The recipe:

The glaze:
In a small saucepan, stir together apricot jam, red wine vinegar and dried red chile flakes.

ShrimpSausageSkewers1

Bring to a boil, then reduce heat and gently simmer until glaze thickens, about 10 minutes. Remove from heat, stir in chopped fresh mint and set aside.

The rest:
Soak 8 wooden skewers in warm water for 30 minutes. Preheat grill to medium-high heat.

In a medium bowl, toss the shrimp with olive oil and kosher salt. Thread shrimp on skewer, alternating with sausage and onion pieces (about 3 shrimp, 3 pieces sausage and 2 pieces onion per skewer).

ShrimpSausageSkewers2

Place on grill and cook until shrimp is just cooked through, 1 to 2 minutes per side, brushing on half of glaze in last 30 seconds. Remove from grill, brush with remaining glaze and serve immediately.

ShrimpSausageSkewers3

Entering Get Grillin':

This week’s theme is kabob recipes. Remember, your recipes do not have to be made on the grill. Any backyard barbecue-appropriate recipe will do. Here’s what you need to do:

1) Get busy cooking and post your recipe on your blog. For each week’s theme, you can enter up to 3 recipes. Each recipe post is counted as a separate entry for a chance to win a great prize from one of our sponsors. It is fine to use recipes that are previously posted on your blog, as long as you add the info in 3).

If you don’t have a blog, that’s okay. Just leave your recipe in the comments section of our themed post (i.e., on the first day of the theme week). Just do so on either Marla’s or my blog, not both.

2) During the theme week, add the link to your grilling post to the widget on either Family Fresh Cooking or Cookin’ Canuck. You only need to add it on one site, but it will show up on both. Cool, huh? Scroll to the bottom of this post to find the widget.

3) Somewhere in your post, please include the following “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.” This must be included for a chance to win the prize of the week.

The giveaway:

Rösle is giving away their Premium Class Barbecue Set (value $105 USD), which includes a barbecue turner, a barbecue brush and 16″ locking tongs. Barbeque Turner lifts meat effortlessly from the grill. The cleaning brush gets into every awkward corner of the grill. The brushes rotate and can be simply replaced when necessary. The tongs can be opened and locked together using just one hand.

For a chance to win the Rösle giveaway, enter your recipe using the recipe link widget. If you don’t have a blog, then enter your recipe in the comments section. Read below for instructions on earning extra entries.

This giveaway is open to U.S. residents and will be open until Sunday, July 10th at 5pm PST.

The winner will be chosen using a random number generator and will be notified via email, so please make sure your email address is correct. You will have 48 hours to respond to me, or a new winner will be chosen.

To earn additional entries (you can only do so if you have entered a recipe), leave separate comments for each of the steps listed below. If you don’t leave separate comments for each step, the number generator will not count them as separate entries.

1. Tweet the following:

#GetGrillin w/@MarlaMeridith & @cookincanuck, submit kabob recipes for a giveaway of premium kitchen utensils. http://bit.ly/kSzPSP

2. Follow @cookincanuck on Twitter.

3. Follow @MarlaMeridith on Twitter.

4. Copy and paste our Get Grillin’ Badge into your sidebar or blog post.

You can stay in touch with Rösle on Facebook.



Grilled Shrimp & Sausage Kabobs with Apricot Chile Glaze

Glaze:
1/2 cup apricot jam
1/4 cup red wine vinegar
1 tsp dried red pepper flakes
3 tbsp thinly sliced fresh mint

The rest:
3 dozen large shrimp, peeled but tails left intact
1 tbsp olive oil
1/2 tsp kosher salt
12 oz. pre-cooked chicken sausage (such as sun-dried tomato flavor)
24 3-layer section of red onion wedges (1 large red onion)

The glaze:
In a small saucepan, stir together apricot jam, red wine vinegar and dried red chile flakes. Bring to a boil, then reduce heat and gently simmer until glaze thickens, about 10 minutes. Remove from heat, stir in chopped fresh mint and set aside.

The rest:
Soak 12 wooden skewers in warm water for 30 minutes. Spray grill with nonstick cooking spray and preheat to medium-high heat.

In a medium bowl, toss the shrimp with olive oil and kosher salt. Thread shrimp on skewer, alternating with sausage and onion pieces (about 3 shrimp, 3 pieces sausage and 2 pieces onion per skewer).

Place on grill and cook until shrimp is just cooked through, 1 to 2 minutes per side, brushing on half of glaze in last 30 seconds. Remove from grill, brush with remaining glaze and serve immediately.

Serves 4

Printable recipe

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{ 42 comments… read them below or add one }

1 Belunda @zomppa July 4, 2011 at 2:37 am

These kebabs are definitely worth celebrating. Happy fourth!

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2 claudia lamascolo/aka pegasuslegend July 4, 2011 at 6:45 am

Happy Fourth love the shrimp there wouldnt be any left for anyone else… just mouth watering yum!

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3 Parsley Sage July 4, 2011 at 7:20 am

Lovely kebabs! That glaze sounds incredible :) Can’t wait to see the grilled desserts

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4 Lori @ RecipeGirl July 4, 2011 at 7:43 am

Mmmmm- that looks wonderful!

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5 Marla July 4, 2011 at 7:45 am

Dara, these kebabs are everything SUMMER! Beautiful job, I just want to dive into these photographs. With my caveman instincts ;) Here’s to another week of Get Grillin’

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6 Heather (Heather's Dish) July 4, 2011 at 8:11 am

holy yum! i need to just on the kabob train quickly…it’s such a fun way to eat great food :)

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7 Katrina July 4, 2011 at 8:29 am

These are so tasty looking. I love your grilling ideas. So fun!

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8 kelley July 4, 2011 at 9:44 am

Love the sweet with the savory. I’ll bet the glaze makes it. Happy 4th you and your family!

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9 Robyn | Add a Pinch July 4, 2011 at 10:15 am

Looks so yummy! That glaze!!!

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10 bellini July 4, 2011 at 10:32 am

I have been grilling all week!!!!

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11 Alison @ Ingredients, Inc. July 4, 2011 at 11:10 am

These look Delish! Happy 4th!

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12 TJ July 4, 2011 at 4:33 pm

My favorite thing about July is the warm evenings, perfect for eating outside.

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13 Roxana GreenGirl July 4, 2011 at 4:59 pm

I was just watching The next Food-network Star last night and one of the finalists made kebabs and told hubby I haven’t made some since last summer.
Yours looks great, the apricot glaze sounds delish.
Thanks for sharing Dara

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14 Kristi Rimkus July 4, 2011 at 5:23 pm

Great idea to use precooked sausage. This is a recipe my husband will love! It’s on the barbecue list!

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15 Liz July 4, 2011 at 5:29 pm

Oh, man, these kebabs look fabulous…I bet that sausage imparts a wonderful flavor. I wouldn’t have dreamed of this combination…but I love it. Printing off your recipe to try.

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16 Liz July 4, 2011 at 5:34 pm

I follow you on Twitter~

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17 Liz July 4, 2011 at 5:34 pm

I follow Meredith on Twitter~

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18 Mai July 4, 2011 at 9:41 pm

These looks delicious. happy 4th!

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19 Celeste Jenkins July 5, 2011 at 6:39 am

Love these and am definitely adding them to my dinner plan this week :)

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20 Miss @ Miss in the Kitchen July 5, 2011 at 7:00 am

Those are some delicious looking kebabs and the sauce, yum!

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21 Nancy@acommunaltable July 5, 2011 at 11:30 am

Definitely eying this recipe for our trip to the lake! My crew would definitely approve!!

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22 Chef and Steward July 5, 2011 at 12:03 pm

Belated Dominion Day luv… and Happy 4th since you are in the US :)

This looks great as usual! Happy to see you still cooking in the heat!

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23 Kate@Diethood July 5, 2011 at 12:44 pm

WOW! I want a skewer or two! :) Delicious, indeed…. and that glaze…yummo!

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24 Sommer@ASpicyPerspective July 5, 2011 at 5:45 pm

Dara, the shrimp and sausage with that amazing glaze sounds so wonderful right now. This is making me hungry… and I JUST ATE!

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25 Connie Fenske July 5, 2011 at 6:28 pm

Canned Pink Salmon Dip:
2 cans good pink salmon, drained & flaked into bowl
1/2 cup chopped long green onion
3 tablespoons chopped fresh dill
1/2 tsp lemon pepper
1/2 cup chopped kalamata olives
1 bottle zesty italian dressing(use enough just to well saturate)

Mix all together and let the flavors meld in the fridge until guests arrive.

Serve with scoop chips or big frito scoops!!

Enjoy…. Salmon is good for your heart :o)

From my heart to yours!

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26 Monet July 5, 2011 at 8:43 pm

I love the idea of pairing a leaner shrimp with a fattier sausage. The combination sounds so good right now! After a long day at work, it was refreshing to come and visit your blog. I hope you are having a good start to your week. Much love and many hugs from Austin! Thank you for sharing your creative concoctions with me.

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27 Tanvi@SinfullySpicy July 5, 2011 at 9:47 pm

These shrimp kebabs looks beautiful..I m a HUGE fan of shrimp and that glaze is totally calling my name.
Just entered my recipe.

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28 Marina @ Yummy Mummy July 5, 2011 at 11:02 pm

This looks amazing and your photos are gorgeous. I sure wish I had some of your watermelon mojito sorbet tonight!

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29 Aiman July 6, 2011 at 8:14 am

Ahh! prawns . I will definately try this recipe.

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30 Kulsum at JourneyKitchen July 6, 2011 at 12:31 pm

I follow you on twitter!

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31 Kulsum at JourneyKitchen July 6, 2011 at 12:32 pm

And I follow Marla on twitter!

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32 Carolyn July 6, 2011 at 4:16 pm

I love kebabs. Pretty much put anything on a skewer and I will eat it. But with the apricot chile glaze? Oh my! Heaven.

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33 Skylar July 7, 2011 at 10:28 am

Looks delicious, and with the sweet heat! Sign me up for sure

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34 Kathy - Panini Happy July 7, 2011 at 5:22 pm

I love all the fantastic flavors in your kebabs!

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35 Kathy - Panini Happy July 7, 2011 at 5:22 pm

Following you on Twitter

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36 Kathy - Panini Happy July 7, 2011 at 5:24 pm

Following Marla on Twitter too

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37 aj July 8, 2011 at 12:40 pm

This is a very easy recipe but I like it for pre-camping prep.

Marinated Steak Skewers

1/2 C soy sauce
1/2 C honey
1/2 Tbsp garlic powder
1 tsp ground pepper
3 scallions chopped
1 lb flank steak

Mix all ingredients except steak and set ‘marinade’ aside. Slice the flank steak against the grain into thin strips. Pound out the steak if it is more than 1/2 inch thick. Weave the strips onto skewers and place in a long enough reuseable container. Layer the skewers and pour the marinade on top. Place the container in the freezer. When you are ready to go camping throw frozen container in cooler and it should defrost by the time you need them and the marinade really gets absorbed nicely in the freezing process. (It’s nice with pineapple too)

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38 sharonjo July 10, 2011 at 4:14 pm

I just made these Fiery Pork Skewers this week. They’re very easy and very good. I found the recipe online at Allrecipes.com

2 tablespoons teriyaki sauce
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
3/4 pound pork tenderloin, cut into 1 inch cubes

1. In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork tenderloin cubes in the mixture. Toss to coat.
2. Preheat an outdoor grill for high heat and lightly oil grate.
3. Place pork on skewers. Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 10 to 12 minutes, or to desired doneness.

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39 sharonjo July 10, 2011 at 4:15 pm
40 sharonjo July 10, 2011 at 4:16 pm

I follow @cookincanuck on twitter
(@sharonjo2)

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41 sharonjo July 10, 2011 at 4:17 pm

I follow @MarlaMeridith on twitter
(@sharonjo2)

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42 claire July 11, 2011 at 11:34 am

YUMMMMM……

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