Return to Content

Sausage-and-Shrimp Kebobs

Sausage-and-Shrimp Kebobs
0 votes, 0.00 avg. rating (0% score)
by in Jun 2000

Yield: Makes 8 servings.


  • 8 long wooden skewers
  • 6 to 8 ounces precooked chorizo sausages (or other spicy sausages)
  • 2 pounds large shrimp (about 50), shelled and cleaned
  • 1/2 cup peach or apricot jam
  • 1/4 cup water


Soak skewers in water overnight. Start the barbecue or preheat the broiler. Cut the sausages into chunks, and alternate shrimp and sausage chunks on the skewers. Cook for just a minute or two per side. (If using the broiler, place the skewers on a broiler pan, separated just slightly.) Prepare the dipping sauce by stirring the jam with the 1/4 cup water, and heating.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111