Recipes: Appetizers & Snacks, Main Entrees, Side Dishes

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading ... Loading ...
Bookmark and Share

Chef Paul’s Shrimp Kebabs



  • 3/4 cup olive oil
  • 12 peeled shrimp, about 1/2 lb.
  • 12 mushrooms, medium
  • 4 cherry tomatoes
  • 1 Tbsp. Chef Paul Prudhommes® Shrimp Magic®
  • 1 red bell pepper, cut into 1 inch squares
  • 1 yellow bell pepper, cut into 1 inch squares
  • 1 green bell pepper, cut into 1 inch squares
  • 1 small onion, cut into 1 inch squares
  • 1 zucchini, cut into 1 inch rounds
  • 1 summer squash, cut into 1 inch rounds


  1. Thread the shrimp and vegetables onto 4 12-inch skewers (3 shrimp per skewer).
  2. Alternate the shrimp with groups of vegetables to make an attractive presentation.
  3. Top each skewer with a cherry tomato.
  4. Brush each kebab lightly and evenly with olive oil, then sprinkle 3/4 tsp. of Shrimp Magic® on each kebab, making sure all sides are seasoned evenly.
  5. Cook the kebabs in a convection oven at 375º F for 5-7 minutes, or until shrimp are just cooked through and the vegetables are beginning to brown on the edges.
  6. Serve immediately.

Servings: 4

Note: Kebabs may also be cooked in a very hot conventional oven or on a charcoal grill.

Nutritional information per serving: Calories 197, Fat 5g, Cholesterol 220mg, Sodium 260mg, Carbohydrate 12g, Fiber 3g, Protein 25g.

Leave your comments