Casa M Shrimp Kabobs - Casa M Spice Co
★ Issue CMSC·21–015 · Published 11 Apr 2021
BBQ/GrillMain

Casa M Shrimp Kabobs.

Four pounds of shrimp hit two spice blends, then char on skewers with poblanos over hard heat

PREP 20 min
COOK 10 min
TOTAL 4:30h h
SERVES 8 people
HEAT mild
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
Mixing bowlGrill8 count skewersThermometerChef knifeCutting board

Four pounds of shrimp hit two spice blends, then char on skewers with poblanos over hard heat

Ingredients

Ingredients

  • 4 pounds shrimp
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 1 Tablespoon Casa M Spice Co® Hooked®
  • PULLING IT ALL TOGETHER:
  • 1 pound poblano chiles, stemmed, seeded, cut into bite-size pieces large enough to hold onto the kabob

Method

  1. 01

    Season shrimp with spices and refrigerate

    5 min

    Marinate 4 hours minimum for best flavor.

  2. 02

    Marinate shrimp in refrigerator

    4h m

    You want the shrimp to soak up both spice blends evenly, so make sure they're fully submerged and give the bowl a gentle stir halfway through — four hours gets you maximum flavor without the meat turning mushy.

  3. 03

    Stem, seed, and cut poblanos into bite-size pieces

    8 min

    Cut your poblano pieces so they're substantial enough that they won't slide around on the skewer, and keep them roughly the same size so they cook at the same pace as your shrimp.

  4. 04

    Preheat grill to 400°F

    10 min

    Get your grill screaming hot — you're looking for that 400°F surface temp so you can get a hard char on both the shrimp and peppers in just a few minutes without drying them out.

  5. 05

    Thread shrimp and poblanos onto skewers

    10 min

    Build 8 skewers alternating shrimp and poblanos.

  6. 06

    Grill skewers until shrimp reach 130°F

    8 min

    Flip as needed during cooking.

  7. 07

    Let skewers cool and remove from sticks

    3 min

    Let those skewers rest for a minute so you don't burn your hands, then slide the shrimp and poblanos off the sticks directly onto a platter and serve while they're still hot and snappy.

From Mike's Notebook

01

Cut poblanos large enough that they don't slip through the grill grates or shrivel away from the shrimp.

02

Thread shrimp and poblanos tight together on the skewer — gaps let heat escape and prevent even charring.

03

Pull shrimp at 130°F internal temp, not when they look opaque; carryover heat finishes them perfectly as they cool.

Nutrition

295 Calories / serving
60 gProtein
2 gTotal Fat
0 gSat. Fat
5 gCarbs
1 gFiber
2 gSugars
900 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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