Shrimp and Okra Kebabs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 496
- Total Fat
- 32
- Saturated Fat
- 16
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 36
- Cholesterol
- 335
- Sodium
- 255
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.