Shrimp, Corn, and Sausage Skewers
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 43 min.
Ready in
Ingredients
for
6
- Ingredients
- 12 wooden or metal Skewer (8-10 inches)
- 24 extra-large shrimp
- 6 ears baby Sweet corn (shucked)
- 3 cups baby potatoes (scrubbed)
- 3 cups Andouille (cut into 1-inch pieces)
- ¼ cup olive oil
- 1 Tbsp Old Bay seasoning
- ¼ cup melted butter (for serving)
Preparation steps
1.
If using wooden skewers, presoak in water for 30 minutes.
2.
Thaw shrimp under cold running water, if frozen. Peel and devein shrimp.
3.
Cut corn cobs into 2 1/2-inch pieces.
4.
Meanwhile, in a Dutch oven cook potatoes, covered, in boiling salted water for 5 minutes. Add corn; return mixture to a boiling. Cook 5 minutes more or until vegetables are just tender. Drain. Set aside to cool slightly.
5.
Prepare grill for grilling. Thread shrimp, sausage, potatoes, and corn onto skewers.
6.
In a small bowl whisk together olive oil and seasoning; brush mixture over assembled skewers.
7.
Grill kabobs on a oil grill rack for 6 to 8 minutes or until shrimp are opaque, turning once halfway through grilling.
8.
Serve with melted butter.
