Jerk Shrimp Kabobs
Saucy Spoonâ„¢
Saucy Spoonâ„¢
Recipe - Burnsville South - Opening May 15th!
Jerk Shrimp Kabobs
Prep Time25 Minutes
Servings4
Cook Time10 Minutes
Ingredients
Skewers:
1 pound sweet potatoes, peeled and cut unto 1-inch cubes
1 ½ pounds large shrimp (16 to 20 count), peeled and deveined
1 ½ cups fresh pineapple chunks
About 12 small multi-colored bell peppers, halved
1 tablespoon extra-virgin olive oil
3 to 4 teaspoons Jamaican jerk seasoning
1 (28oz) can Saucy Spoonâ„¢ Baked Beans Applewood Smoked Bacon
Glaze:
¼ cup lime juice
3 tablespoons honey
1 tablespoon extra-virgin olive oil
1 ½ teaspoons lime zest
1 ½ teaspoon Jamaican jerk seasoning
Directions
- In a microwave-safe container, place sweet potatoes with 2 tablespoons water. Cover and microwave 3 to 4 minutes or until potatoes are just starting to get tender. Drain well. Cool slightly.
- Thread sweet potatoes, shrimp, pineapple, and bell peppers on skewers. Lightly brush with oil and sprinkle with 3 to 4 teaspoons Jamaican jerk seasoning. In a small bowl, whisk together all the glaze ingredients.
- Meanwhile, preheat grill to medium-high heat (350° to 450°F). Place skewers on grill. Grill for 2 to 3 minutes over direct heat. Brush with glaze and turn. Continue to brush with remaining glaze for 4 to 5 minutes or until shrimp is firm and pink and pineapple and vegetables are tender and browned.
- In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Serve kebabs with beans.
Tip: if using wooden skewers, soak in water for at least 30 minutes
25 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$7.99$0.47/fl oz
Saucy Spoon Baked Beans, Applewood Smoked Bacon, 28 Ounce
$2.99$0.11/oz
Essential Everyday Honey, 12 Ounce
$4.19$0.35/oz
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$7.99$0.47/fl oz
Directions
- In a microwave-safe container, place sweet potatoes with 2 tablespoons water. Cover and microwave 3 to 4 minutes or until potatoes are just starting to get tender. Drain well. Cool slightly.
- Thread sweet potatoes, shrimp, pineapple, and bell peppers on skewers. Lightly brush with oil and sprinkle with 3 to 4 teaspoons Jamaican jerk seasoning. In a small bowl, whisk together all the glaze ingredients.
- Meanwhile, preheat grill to medium-high heat (350° to 450°F). Place skewers on grill. Grill for 2 to 3 minutes over direct heat. Brush with glaze and turn. Continue to brush with remaining glaze for 4 to 5 minutes or until shrimp is firm and pink and pineapple and vegetables are tender and browned.
- In a saucepan or microwave-safe container, heat beans covered for 2 to 3 minutes or until hot. Serve kebabs with beans.
Tip: if using wooden skewers, soak in water for at least 30 minutes