Description
Grilled Seafood Skewers are a delightful mix of shrimp, sausage, potatoes, and corn, perfect for summer barbecues.
Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined (tails on or off)
- 12 oz Andouille sausage, sliced into thick coins
- 1 lb petite potatoes (red or gold)
- 2 ears of corn, cut into 1.5-inch rounds
- 1–2 tbsp Tony Chachere’s Bold Creole Seasoning
- 8–10 metal or soaked wooden skewers
- 1 stick (1/2 cup) unsalted butter, melted
- 2 tbsp Tony’s Supreme Crab Boil
- 4 cloves garlic, minced
- Juice of 1/2 lemon (optional)
Instructions
- Parboil the Corn and Potatoes: Fill a large pot with water, add salt, and bring to a boil. Cook petite potatoes for 12-15 minutes, then add the corn for the last 5 minutes. Drain and cool.
- Assemble the Skewers: Soak wooden skewers if using. Thread shrimp, sausage, potato, and corn onto skewers, brush with oil, and sprinkle with seasoning.
- Make the Crab Boil Garlic Butter: Melt unsalted butter, stir in crab boil seasoning, minced garlic, and optional lemon juice. Simmer for 2-3 minutes.
- Grill the Skewers: Preheat grill to medium-high heat. Grill the skewers until cooked through, basting with garlic butter.
Notes
- Ensure that shrimp is fresh for the best flavor.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- You can customize the vegetables to your liking!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 280
- Sugar: 1g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 120mg