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“These seafood kabobs are a big hit with everyone who loves spicy food. Don’t forget to use the extra seasoned butter as a dipping sauce!” Mitzi Sentiff — Annapolis, Maryland
This recipe is:
Quick
Nutritional Facts 1 kabob with 2 tablespoons sauce equals 399 calories, 35 g fat (22 g saturated fat), 170 mg cholesterol, 813 mg sodium, 3 g carbohydrate, trace fiber, 19 g protein.
Originally published as Shrimp and Scallop Kabobs in Simple & Delicious May 2010, p44
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 Jun. 05, 2013 by eseward
I just love to cook, grill, bake, etc.,etc. ! ! ! Loves shrimp, not scallops (husband does)
Reviewed on Jul. 05, 2011 by corpuscissy
Tp LBrouse-Weber makes a N'Orleans Cajun Seasoning if your grocer carries it. Website is www.weber.com for spice aadvice 1-800-247-5251. Hope it helps.
Reviewed on Jun. 30, 2011 by Black Lady
This is awesome and I will make it again. We all love seafood!!
Reviewed on Jun. 30, 2011 by Carollizc
I'm making this for our Canada Day dinner. We love spice and seafood. I just don't add quite so much hot sauce! And a note to LBrouse - try googling "homemade spice mixes" and you'll find several for Cajun seasoning.
Reviewed on Jun. 30, 2011 by LBrouse
This sounds wonderful! But what's a good substitute for "cajun seasoning"? Or what is it comprised of?
Reviewed on May. 05, 2011 by A Coppola
I have made this for a few bbqs at our home and it is always a hit. As delicious as it would be with scallops, I have only made it with defrosted raw shrimp (about 50-70 ct size) because they are a little more cost effective for us. We also don't skewer-We have one of those stainless steel flat things with holes in the bottom that you can put on the grill so smaller items don't fall through. I just use a large spactula and flip them over and baste (carefule of flames shooting up from the butter) Then we put them in a serving dish so you can spoon some on your plate- A little easier if you have multiple things going on and being prepped etc... but the skewers would be lovely for presentation and smaller intimate gatherings. Served with grilled ribeye and a spinach salad... YUM! I do cheat a bit- I dip my steak in the extra seasoned butter- So bad for me but it tastes SOOOO good. Thanks so much for the recipe!
I have made this for a few bbqs at our home and it is always a hit. As delicious as it would be with scallops, I have only made it with defrosted raw shrimp (about 50-70 ct size) because they are a little more cost effective for us. We also don't skewer-
We have one of those stainless steel flat things with holes in the bottom that you can put on the grill so smaller items don't fall through. I just use a large spactula and flip them over and baste (carefule of flames shooting up from the butter) Then we put them in a serving dish so you can spoon some on your plate- A little easier if you have multiple things going on and being prepped etc... but the skewers would be lovely for presentation and smaller intimate gatherings. Served with grilled ribeye and a spinach salad... YUM! I do cheat a bit- I dip my steak in the extra seasoned butter- So bad for me but it tastes SOOOO good. Thanks so much for the recipe!
Reviewed on Jul. 11, 2010 by justmbeth
Very awesome flavor! We used garlic Tabasco and included more of it since we like it spicier,
Reviewed on May. 08, 2010 by daduk
This dish was awesome! Made it for a dinner party last night and followed the recipe to a "T". What a great flavor it had. I expected this dish to be really spicy, but it had a nice mellow blend to it. If you want heat, you will want to add more hot pepper sauce. I will definitely be making this again. YUM....
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