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Sausage Shrimp Kabobs

 Sausage Shrimp Kabobs
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
4 ServingsPrep: 25 min. Grill: 20 min.

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 4 bacon strips
  • 8 large fresh mushrooms
  • 8 uncooked large shrimp, peeled and deveined
  • 8 large cherry tomatoes
  • 8 ounces Johnsonville® Smoked Sausage, cut into 1/2-inch slices
  • 1 large sweet onion, cut into 8 wedges
  • 1 large green pepper, cut into 1-inch pieces
  • 1/2 cup barbecue sauce
  • 1/3 cup corn syrup
  • 1/4 cup ketchup
  • 3 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1/2 teaspoon maple flavoring
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon dried coriander

Directions

  • Drain pineapple, reserving juice. Cut bacon strips in half; wrap each
  • around a mushroom. On metal or soaked wooden skewers, alternately
  • thread the shrimp, pineapple chunks, tomatoes, sausage,
  • bacon-wrapped mushrooms, onion and green pepper.
  • In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy

2 of 2

Sausage Shrimp Kabobs (continued)

Directions (continued)

  • sauce, lime juice, maple flavoring, seasonings and reserved
  • pineapple juice. Set aside 2/3 cup for serving.
  • Grill kabobs, covered, over medium heat for 10-15 minutes or until
  • vegetables are tender and shrimp turn pink, turning and basting
  • occasionally with remaining sauce. Serve with reserved sauce. Yield:
  • 4 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.