Cookin Canuck

Grilled Shrimp & Sausage Kabobs with Apricot Chile Glaze Recipe

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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

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

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  5. Marla

    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’

    Reply

  13. Roxana GreenGirl

    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

    Reply

  15. Liz

    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.

    Reply

  25. Connie Fenske

    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!

    Reply

  26. Monet

    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.

    Reply

  37. aj

    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)

    Reply

  38. sharonjo

    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.

    Reply

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