Shrimp And Garlic Kabobs




  • 12 to 16 large garlic cloves, peeled
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce
  • 2 Tbsp red wine vinegar
  • 2 Tbsp chopped fresh basil or 1-1/2 tsp dried basil
  • 2 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp Cajun Chef Cayenne Pepper
  • 1/4 tsp freshly ground black pepper
  • Pinch of sugar
  • 2 lbs large Louisiana Gulf Shrimp, peeled and deveined (leave the tails on)


Drop the whole garlic cloves into boiling water and boil for about three minutes. Drain and set aside. Combine the olive oil, tomato sauce, vinegar, basil, minced garlic, salt, cayenne, black pepper and sugar in a large boil and stir to mix well. Add the shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes. Remove the shrimp from the marinade and reserve any of the marinade left in the bowl. Thread the shrimp and whole garlic cloves alternately on skewers. Put the skewers on the grill (if you prefer, the kabobs can be arranged in a wire grill rack or basket). Grill, turning them several times and brushing them with the reserved marinade for six to eight minutes or until the shrimp turn pink. Yield: 4 to 6 servings.

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