Spicy Grilled Cajun Shrimp & Veggies

From BakeSpace.com, this was by far the easiest recipe we've ever made. Well, when I say "we", in this case I actually mean my wonderful husband, Justin. I was at a group workout class after work, and was far too exhausted when I got home to do much of anything! But when I got home, he had done all the prep and was ready to grill! It was a wonderful treat and Yes, ladies, major brownie points were awarded :)


I can't believe how good it was, especially for such a simple recipe! Here's the link to the original recipe: Bayou Shrimp & Veggies with Creole Mustard Sauce . 


There were a few things I did differently (there always are). Instead of using 16 Jumbo uncooked shrimp, I simply bought a bag of 36 frozen regular cocktail shrimp, pre-cooked. I do not care for the de-veining process, and it was also cheaper than the jumbo shrimp. Secondly, I discovered that if the sauce is just too insanely spicy, it helps to cool it down with either some fat free sour cream or my favorite sour cream substitute, fat free greek yogurt! Also, the veggies and shrimp do not really require the oil, if they are juicy, but if you feel they need it, only a minimal amount is necessary. The Misto sprayer works wonders for that! 


Here's the recipe with my revisions included:

Shrimp & Veggie Kabobs 

• 36-40 Pre-cooked Cocktail Shrimp
• 1 medium zucchini, sliced into 1/2 in. pieces
• 1 medium yellow squash, sliced into 1/2 in. pieces
• 1 red bell pepper, seeded and cut into 1 in. pieces, or long strips 
• 1 Tbsp Mrs. Dash Extra Spicy Seasoning Blend
• 1 Tbsp extra virgin olive oil
• 6-8 Bamboo skewers

Creole Mustard Sauce

• 1/4 c water
• 1/4 half and half cream
• 1 capful Mrs. Dash Extra Spicy Seasoning Blend
• 2 Tbsp Dijon mustard
• 1/4 c fat free greek yogurt or fat free sour cream - if desired

Place shrimp in fridge to thaw at least 8 hours in advance. The night before works well. Place the skewers in a dish of water to soak for at least 20 minutes prior to grilling to avoid charring. Slice the zucchini, squash, and bell pepper, set aside. In a large bowl, add all the shrimp and vegetables together. Spray with olive oil and add seasoning blend. Fold over repeatedly to coat the food evenly. Remove skewers from liquid and alternately thread two shrimp with zucchini, squash, and bell pepper. Set finished skewers aside. Start the grill to give it a few minutes to reach temperature while you make the sauce.

Creole Mustard Sauce directions: Combine all ingredients (save the sour cream or yogurt) in a small saute pan and simmer over high heat for 2-3 minutes until thick. Remove from heat and set aside. If you wish to add in either the yogurt or the sour cream, you can do so now. 

Grill the skewers on medium heat on a pre-heated grill, turning once or twice, for 4 to 5 minutes. As the shrimp are already cooked, you only need to heat and soften the kabobs so that the seasoning will penetrate. 

When finished, plate, and enjoy! I highly recommend having a glass of skim milk (organic is delicious and creamy) on standby; this is a really spicy plate!