Grilled Shrimp Kabobs With Creole Butter

There’s something magical about the sizzle of shrimp hitting a hot grill, the smoky aroma mingling with the spicy scent of Creole seasonings. My first taste of truly exceptional grilled shrimp kabobs was at a tiny roadside shack in Louisiana. The owner, a woman named Mama Evangeline, insisted on slathering them with her secret Creole butter recipe, a symphony of flavors that danced on my tongue. I’ve been chasing that perfect bite ever since, and this recipe is my humble attempt to recreate that culinary memory.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 6-8 minutes
• Total Time: 33 minutes
• Servings: 7
• Yields: 7 kabobs
• Dietary Type: Pescatarian

Ingredients

For the Creole Butter:

• ¼ cup Smart Balance Spreadable Butter
• ¼ teaspoon Creole Seasoning
• ¼ teaspoon Ground Red Pepper
• ¼ teaspoon Paprika

For the Shrimp:

• 1 lb Large Raw Shrimp, Peeled and Deveined
• Salt, to taste
• Pepper, to taste
• Smart Balance Omega Non-Stick Cooking Spray

Equipment Needed

• Medium Mixing Bowl
• Wooden Skewers (or Metal Skewers)
• Grill (Gas or Charcoal)
• Platter

Instructions

1. First, prepare the Creole Butter. In a medium mixing bowl, combine the Smart Balance Spreadable Butter, Creole seasoning, ground red pepper, and paprika. Mix thoroughly until all ingredients are well combined and the butter is a uniform color. This flavorful butter will be the star of our kabobs, so ensure it’s mixed well.

2. Before assembling the kabobs, it’s crucial to soak wooden skewers in water for at least 20 minutes. This prevents them from burning on the grill. If you’re using metal skewers, you can skip this step. Soaking is especially important with charcoal grills, which tend to have higher temperatures.

3. While the skewers are soaking, prepare the shrimp. Lightly season the peeled and deveined shrimp with salt and pepper. Don’t over-salt, as the Creole butter will also add a salty kick.

4. Now it’s time to assemble the kabobs. Carefully thread the seasoned shrimp onto the soaked skewers. Aim for about 4-5 shrimp per skewer, depending on the size of the shrimp. Try not to overcrowd the shrimp on the skewers; leaving a little space allows for even cooking.

5. Preheat your grill to medium heat. Whether you’re using a gas or charcoal grill, ensure it’s properly preheated before adding the kabobs. For a gas grill, medium heat is typically around 350-400°F (175-200°C).

6. Once the grill is hot, lightly spray the grates with Smart Balance Omega Non-Stick Cooking Spray to prevent the shrimp from sticking. This is essential for easy removal and prevents the shrimp from tearing.

7. Carefully place the shrimp kabobs on the preheated grill. Grill on both sides for 6 to 8 minutes total, flipping halfway through, until the shrimp are pink and opaque. The exact cooking time will depend on the size of your shrimp and the heat of your grill. Avoid overcooking the shrimp, as it will become rubbery.

8. Once the shrimp are cooked through, remove the kabobs from the grill and place them on a platter.

9. Immediately brush the Creole butter generously onto the hot grilled shrimp. The heat from the shrimp will melt the butter, creating a delicious, flavorful glaze. Make sure to coat all sides of the shrimp for maximum flavor.

10. Serve the grilled shrimp kabobs immediately while they are still hot and the Creole butter is melted and glistening.

Expert Tips & Tricks

• Butterfly the Shrimp: For even faster cooking and a more impressive presentation, butterfly the shrimp before skewering them. Simply make a shallow cut along the back of each shrimp and gently flatten it.
• Add Vegetables: Thread colorful vegetables like bell peppers, onions, and cherry tomatoes onto the skewers alongside the shrimp for a complete and visually appealing meal. Be mindful that vegetables will take longer to cook than the shrimp, so adjust grilling time accordingly. Consider par-cooking vegetables before threading them onto the skewers.
• Marinate the Shrimp: For an even more intense flavor, marinate the shrimp in a mixture of olive oil, lemon juice, garlic, and a pinch of Creole seasoning for about 30 minutes before grilling.
• Control Flare-Ups: If you’re using a charcoal grill, be mindful of flare-ups caused by dripping butter. Keep a spray bottle of water handy to quickly extinguish any excessive flames.
• Adjust the Spice Level: The amount of ground red pepper in the Creole butter can be adjusted to suit your preference. If you prefer a milder flavor, reduce the amount of red pepper. For a spicier kick, add a pinch of cayenne pepper.

Serving & Storage Suggestions

Serve these Grilled Shrimp Kabobs with Creole Butter immediately for the best flavor and texture. They make a fantastic appetizer or a light and flavorful main course. Consider pairing them with sides like grilled corn on the cob, rice pilaf, or a fresh salad.

Leftover shrimp kabobs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until heated through. Be careful not to overheat, as the shrimp can become tough. While freezing is possible, it’s not recommended as the texture of the shrimp may suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	104.6 kcal	N/A
Calories from Fat	N/A	62%
Total Fat	7.2 g	11%
Saturated Fat	4.2 g	21%
Cholesterol	99.2 mg	33%
Sodium	425.1 mg	17%
Total Carbohydrate	0.7 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0 g	0%
Protein	8.9 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicier Butter: Add a pinch of cayenne pepper to the Creole butter for an extra kick.
• Herbed Butter: Mix in fresh herbs like parsley, thyme, or rosemary to the Creole butter for a more aromatic flavor.
• Citrus Zest: Add lemon or lime zest to the Creole butter for a bright and zesty twist.
• Garlic Butter: Add minced garlic to the Creole butter for a classic flavor combination.
• Vegetarian Option: Use halloumi cheese instead of shrimp for a vegetarian-friendly kabob.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp, but be sure to thaw them completely before grilling. Pat them dry with paper towels to remove any excess moisture.

Q: How do I know when the shrimp are done cooking?
A: The shrimp are done when they turn pink and opaque. Avoid overcooking, as they will become rubbery.

Q: Can I prepare the Creole butter ahead of time?
A: Yes, you can prepare the Creole butter up to 2 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before using.

Q: Can I use a different type of butter?
A: While the recipe calls for Smart Balance Spreadable Butter, you can substitute it with regular butter or a vegan butter alternative.

Q: What other seasonings can I add to the shrimp?
A: Feel free to experiment with other seasonings like garlic powder, onion powder, or smoked paprika to customize the flavor of your shrimp.

Final Thoughts

These Grilled Shrimp Kabobs with Creole Butter are a celebration of flavor and simplicity. With minimal ingredients and straightforward instructions, you can easily create a restaurant-quality dish in your own backyard. Don’t be afraid to experiment with different variations and find your perfect combination of spices and herbs. Gather your friends and family, fire up the grill, and enjoy the deliciousness of these Creole-inspired kabobs. I encourage you to give this recipe a try and share your feedback! Pair these with a crisp white wine or a refreshing iced tea for the ultimate summer meal.