Grilled Shrimp Boil Kabobs


1/2 cup (1 stick) unsalted butter, melted

1 tablespoon Zatarain’s® Concentrated Shrimp and Crab Boil

1 pound baby red potatoes, cut in half crosswise

1 pound jumbo (16- to 20-count) shrimp, peeled and deveined, tails on

1/2 pack Zatarain’s® Cajun Style Smoked Sausage, cut into 1-inch slices

2 ears corn on the cob, cut crosswise into 1-inch pieces


Mix butter and crab boil in a small bowl, set aside.

Place potatoes and 2 tablespoons of butter mixture in 2-quart microwaveable dish; toss to coat. Microwave, covered, on high 6-8 minutes or until potatoes are tender. Alternately thread shrimp, sausage, corn and potatoes onto eight 12-inch skewers.

Grill over medium heat 12-15 minutes until shrimp is cooked through and vegetables are tender, turning occasionally and brushing with remaining butter mixture during cooking. 

Makes eight servings.


Patriotic Fruit Salad 


1 tablespoon grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon sugar (or honey)

One 15-ounce can Del Monte® Lite Sliced Pears, drained

1-1/2 cups fresh strawberries, stemmed, quartered

1 cup fresh blueberries


Stir together lemon zest, lemon juice and sugar in a small bowl. Combine pears, strawberries and blueberries in a medium bowl.

Just before serving, spoon lemon mixture evenly over fruit; gently toss.

Serves four.


Kids Charcuterie Snack Board


Watermelon balls, skewered

Watermelon cubes, wedges and sticks

Flower-shaped watermelon cutouts

Peanut butter and jelly sandwiches, halved

Ham and cheese pinwheels

Sliced veggies, such as cucumbers, carrots, sweet peppers and celery

Sliced fruit 



Small bowl of candy (optional)


Prepare watermelon, sandwiches, pinwheels, veggies, fruit, pretzels, crackers and candy.

Load comments