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Cajun Blast Shrimp Kabobs with Grilled Parmesan Tomatoes

Cajun Blast Shrimp Kabobs with Grilled Parmesan Tomatoes

  • 4–5 servings

  • 20 min prep

  • ~12–15 mins

Cajun Blast Garlic Pepper Seasoning 8oz

Cajun Blast Garlic Pepper Seasoning 8oz

$6.00
Regular price
Garlic Butter Basting Spray

Garlic Butter Basting Spray

$8.00
Regular price
Lemon Herb Basting Spray

Lemon Herb Basting Spray

$8.00
Regular price

Ingredients

  • 1 lb large shrimp (21–25 count), peeled, deveined, and butterflied
  • 1 medium yellow onion, cut into 1-inch cubes
  • ½ medium red bell pepper, cut into 1-inch cubes
  • ½ medium green bell pepper, cut into 1-inch cubes
  • ⅓ lb thin-sliced bacon, cut into 1-inch squares
  • 2–3 Tbsp Cajun Blast Garlic Pepper Seasoning
  • Cajun Blast Seasoned Rub (to taste)
  • Cajun Blast Creole Seasoning (to taste)
  • 2–3 Tbsp Cajun Blast Garlic Butter Basting Spray
  • 2–3 Tbsp Cajun Blast Lemon Herb Basting Spray
  • 1–2 Tbsp Lea & Perrins Worcestershire Sauce
  • 5–6 Tbsp minced garlic
  • Optional: your favorite hot sauce

Instructions

1. Season the Shrimp

  • In a bowl, season the shrimp with Cajun Blast Garlic Pepper Seasoning.

  • Add a splash of Worcestershire sauce and 2 tablespoons minced garlic. Toss gently and set aside to marinate.

2. Prep the Veggie-Bacon Mix

  • In a separate bowl, combine the onion, bell peppers, and bacon pieces.

  • Season with Cajun Blast Creole Seasoning, Seasoned Rub, and Garlic Pepper Seasoning to taste.

  • Add Worcestershire sauce and 2–3 tablespoons minced garlic. Mix thoroughly and let sit to absorb flavor.

3. Prep the Tomatoes

  • Arrange tomato halves cut-side up.

  • Splash each with Worcestershire sauce and spoon in 1 tablespoon minced garlic per half.

  • Season with Garlic Pepper Seasoning, a dash of hot sauce (if desired), and top with Parmesan cheese.

  • Finish with a generous spray of Garlic Butter Basting Spray.

  • Place the tomatoes on the cool side of the grill to begin cooking—they take the longest and should be soft and slightly wilted when done.

4. Assemble the Kabobs

  • Thread skewers in a repeating pattern of pepper, bacon, onion, shrimp, etc., finishing and starting with a piece of bell pepper to help hold everything together.

  • This recipe yields about 5 skewers.

5. Grill the Kabobs

  • Spray kabobs generously with both Garlic Butter and Lemon Herb Basting Sprays.

    Grill over medium-high heat, turning every 1–2 minutes and basting each time.

  • Cook until shrimp are just opaque and veggies are tender but not mushy (about 8–10 minutes total).

6. Finish the Tomatoes

  • Once the topping has melted into the tomatoes and they’re soft, move them to the grill’s cooler side to keep warm until serving.

Serving Suggestions

  • Serve kabobs hot off the grill with the grilled tomatoes on the side.

  • Or, place kabobs and tomatoes over a bed of angel hair pasta, sprayed lightly with both Cajun Blast Garlic Butter and Lemon Herb Basting Sprays, then seasoned with Garlic Pepper Seasoning and a pinch of Italian herbs for a flavorful, elevated presentation.

Made by Cajuns who cook with love, not shortcuts
Small-batch quality with bold results
Proudly made in Louisiana, USA
Quality ingredients
No added preservatives
Great on beef, chicken, seafood, and more

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Cajun Blast Shrimp Kabobs with Grilled Parmesan Tomatoes