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Shrimp Boil Skewers with Corn, Sausage and Potatoes
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
Hot dogs? Yawn. Hamburgers? Meh. This summer, blow your dinner guests away with this recipe for shrimp boil skewers with corn, sausage and potatoes. Just pop ’em on the grill, lay some newspaper on the picnic table and eat. Low-maintenance, mess-free and totally delicious.
Makes 4 to 6 servings
Start to Finish: 45 minutes
Ingredients
Spicy Cajun Butter
6 tablespoons unsalted butter
1 tablespoon chile powder
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 pinch red-pepper flakes
Skewers
1 pound baby potatoes (red or yellow)
1 pound unpeeled shrimp
1 pound smoked andouille sausage, sliced
4 ears corn, each cut into 4 to 6 pieces
Salt and freshly ground black pepper
¼ cup chopped fresh parsley
1 lemon, cut into wedges
Directions
1. Make the Cajun Butter: In a small pot, melt the butter over medium heat. Stir in the chile powder, paprika, garlic powder, black pepper, thyme, oregano, cayenne pepper and red-pepper flakes; heat for 30 seconds to 1 minute. Set aside.
2. Cook the Potatoes: Put the potatoes in a medium pot and add enough water to cover by 1 inch. Bring to a boil and cook until just barely fork tender, 7 to 8 minutes. Drain.
3. Assemble the Skewers: Arrange 3 shrimp, 3 pieces of sausage, 3 potatoes and 2 pieces of corn on each skewer.
4. Brush each skewer generously with the Cajun butter and season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred on both sides, 4 to 5 minutes per side.
5. Serve immediately, garnished with parsley and lemon wedges.
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