If you ain’t grillin’, you ain’t feelin’…………the yummy in your tummy! With the electric bills sky high and of course Summer still here, we try to cook as much as possible outside and shrimp is no exception. What I love about skewers, is that you can put anything you want on them and it always turns out good.
Since we’re rationing right now, we only had a few ingredients to work with, but no matter…it was ALL good. And there really isn’t anything special about these but they’re always an outdoor grilling favorite around this bunch so I thought I’d share it. Oh, and you can thank my parents for the name of the recipe because Cowboy Kabobs just wouldn’t have worked;) They’re so creative and I just love to call them up and make them think of recipe names at night when they’re tired and fixing to eat and go to bed:)
INGREDIENTS:
- Anything you want!
- We used….
- Shrimp (UnCooked & deveined)
- New Potatoes (cubed & boiled til tender)
- Onion
- Cherry tomatoes
DIRECTIONS:
We used the cooked shrimp in a bag from Wal-Mart. It’s already done up, just heat and serve basically. So all you do is layer the ingredients in what ever order you choose. Not hard to do but I do recommend the a thinner skewer. The thicker ones tend to split things open and are a real pain. We have metal ones like these 6 Chrome Plated 18 Inch Shish-Ke-Bab Skewers but went with the wooden ones seen in the picture. You just need to soak them in water for about 20minutes. Anyways, once you have them all “kabobbed”…..throw em’ on the grill! Not for too long though so you don’t overcook the shrimp. Be sure to season to taste with salt, pepper, garlic butter, or whatever you like. We put extra salt on the maters (or tomatoes for you non-country folks).
TIP: If you are using fresh uncooked shrimped, I recommend you NOT boil the new potatoes as they will cook at the same time;)
I really need better lighting!
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