Monday, September 22, 2014

Shrimp and Okra Kabobs with Sherry Butter

We crashed a wedding this weekend. Ok we sorta crashed, we were invited but we didn't officially RSVP (I left it up to my husband stupidly). Let's just say it was embarrassing when we went to look for our place setting and didn't have one! Oh well, it was still fun and Jeffrey and I made some nice memories on the road trip there and back. 
It rained for 30 minutes during the outdoor ceremony. We were all so excited for rain since there is a drought that we were not even upset to get wet! This photo is pre-rain.
Gorgeous location in Sonora, CA.
Selfies waiting for the ceremony to begin....and the rain is about to start!
At least the Bride didn't get wet.
Then we experienced the most gorgeous sunset! It made for wonderful pictures.
Still so in love with my husband! (post rain hair...)
Just Beautiful!
Selfies in the photobooth!

Yes, it is the last day of Summer and I am sooo sad that my grilling days are numbered. I guess I still can, but it will be dark so I may not be out as much. Here is one of my final grilling meals, another great Kabob recipe!

Shrimp and Okra Kabobs with Sherry Butter

3 Tbsp sugar
2 Tbsp and 2 tsp of Old Bay Seasoning
1 1/2 pounds Shrimp, peeled and deveined
1 Tbsp olive oil
1/4 pound okra
Green Beans, 1/4 pound
4 green onions
1 stick melted butter
1/4 cup dry sherry
1 Tbsp Worcestershire sauce
juice of 1/2 lemon
Mix together 2 cups water, sugar and 2 Tbsp Old Bay in a large bowl until sugar dissolves. 
Add Shrimp to the bowl of brine and allow it to marinate for 10 minutes.
Meanwhile, mix butter, sherry, Worcestershire sauce, lemon juice and 1 tsp of Old Bay Seasoning. Set aside.
Remove shrimp from brine. Pat dry.
Mix together oil and 1 tsp Old Bay seasoning.
Add shrimp to seasoned oil and toss to coat.
Skewer Shrimp, green beans, green onion, and okra.
Grill for 2-3 minutes per side.

Remove skewers from grill and brush with sherry butter.
Serve with remaining sherry butter.

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