Shrimp and Okra Kebabs

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Vegetable oil, for the grill
  • 3 tablespoons sugar
  • 2 tablespoons plus 2 teaspoons Old Bay Seasoning
  • 1 1/2 pounds shell-on jumbo shrimp, deveined
  • 1 tablespoon extra-virgin olive oil
  • 1/4 pound okra
  • 1/4 pound yellow wax beans, halved
  • 4 scallions, cut into 1-to-2-inch pieces
  • 1 stick unsalted butter, melted
  • 1/4 cup dry sherry
  • 1 tablespoon Worcestershire sauce
  • Juice of 1/2 lemon, plus wedges for serving
Directions
  • Preheat a grill to medium and brush the grates with vegetable oil. Whisk 2 cups water, the sugar and 2 tablespoons Old Bay in a large bowl until the sugar dissolves. Add the shrimp and set aside 10 minutes to marinate.

  • Remove the shrimp from the marinade and pat dry with paper towels. Toss the shrimp with the olive oil in a large bowl and season with 1 teaspoon Old Bay. Thread the shrimp, okra, wax beans and scallions onto eight 10-inch skewers; set aside.

  • Combine the melted butter, sherry, Worcestershire sauce, lemon juice and the remaining 1 teaspoon Old Bay in a small bowl. Grill the kebabs until marked and the shrimp are just cooked through, 2 to 3 minutes per side. Remove from the grill and brush with some of the sherry butter. Serve with lemon wedges and the remaining sherry butter.

  • Photograph by Christopher Testani


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