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We love these full-flavored kabobs and fix them often, even in winter. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage, bacon, shrimp, vegetables and pineapple. —Gloria Warczak, Cedarburg, Wisconsin
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Nutritional Facts 1 serving (1 each) equals 447 calories, 20 g fat (8 g saturated fat), 97 mg cholesterol, 1,967 mg sodium, 49 g carbohydrate, 3 g fiber, 21 g protein.
Originally published as Sausage Shrimp Kabobs in Quick Cooking March/April 2002, p10
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jul. 08, 2010 by 3samoyed
Made this recipe on Saturday and loved it. I will absolutely make it again. I used all shrimp and no sausage. Next time I will skip the bacon. Even though I cooked it partially in the microwave before wrapping the mushrooms, it still did not get done, AND it caused the grill to flare up, scorching some of the veggies. I have already shared the recipe with coworkers.
Reviewed on Jul. 04, 2010 by Toni51
I had high hopes for these kabobs, setting aside the sodium issues, blah blah blah. We all know how to read nutrition information and I really dislike the "police" telling us what we can already read and understand for ourselves.Anyway. These were ... okay. I followed the recipe almost exactly except for subbing maple syrup for the corn syrup and maple flavoring. I didn't want to buy a bottle of corn syrup just for this one recipe, and a substitution website said you can sub golden syrup or honey in equal proportion to the corn syrup, so I did that.The biggest problem we had was that the bacon was not cooking as fast as the shrimp. In order to make sure the bacon was not raw, the shrimpgot overdone. And the smokiness of the sausage was overpowering.
I had high hopes for these kabobs, setting aside the sodium issues, blah blah blah. We all know how to read nutrition information and I really dislike the "police" telling us what we can already read and understand for ourselves.
Anyway. These were ... okay. I followed the recipe almost exactly except for subbing maple syrup for the corn syrup and maple flavoring. I didn't want to buy a bottle of corn syrup just for this one recipe, and a substitution website said you can sub golden syrup or honey in equal proportion to the corn syrup, so I did that.
The biggest problem we had was that the bacon was not cooking as fast as the shrimp. In order to make sure the bacon was not raw, the shrimpgot overdone. And the smokiness of the sausage was overpowering.
Reviewed on Jul. 01, 2010 by patricia diane
I'd eliminate the corn syrup, maple flavoring, and ketchup. It is overkill. I'd like it a lot better with soy sauce, pineapple (unsweetened) juice from the can, garlic,. The bacon is ok for a sometimes use.
Reviewed on Jun. 30, 2010 by mammax5
the smokes sausage is the high salt and high calorie content in this reipe change it up use lower sodium sausage and your home made barbeque sauce. that way you control the salt and calories. but overall this recipe is all that
Reviewed on Jun. 30, 2010 by ptuner
Can't believe you're worried about that little bit of calories compared to the very high sodium and carb content!
Reviewed on Jun. 29, 2010 by MEFULLERTON
Way toooo many ingredients for me to follow, sorry--although I like eanything made with pinapple and greenpepper--
Reviewed on Jun. 29, 2010 by carolsnyder
way to many calories for too little food!!
Reviewed on Apr. 11, 2008 by Whytie
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