Week 47: Shrimp and Sausage Skewers

My mom makes amazing kabobs. No recipe exists. They are just a simple combination of steak, shrimp, and/or chicken with onions, green peppers, mushrooms, and canned potatoes marinaded in olive oil, rice wine vinegar, garlic, salt, and pepper. Mom's kabobs are about the only ones we ever make. They are just so good that it doesn't make sense to try something else.

This cover recipe was on the cover of Bon Appetite. It really caught my eye. The photo persuaded me to try a new kabob. I wasn't sorry.

Taken from Bon Appetite, June 2010 (p. 82)

3/4 C olive oil
4 large garlic cloves, pressed
2 tsp dried thyme
5 tsp smoked paprika
4 tsp Sherry wine vinegar
3/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried crushed red pepper
1 pound (about 16 - 20 per pound) uncooked shrimp
1 pound fully cooked andouille sausage, sliced in 1-inch long pieces
12 cherry tomatoes
12 2-layer sections of red onion wedges

Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.

Alternately thread shrimp, sausage, cherry tomatoes, and sections of onion onto long metal skewers. Arrange on rimmed baking sheet.

Coat grill rack with nonstick spray and heat grill to medium-high. Brush skewers on both sides with glaze from one bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.

Arrange skewers on platter and serve with extra glaze.

My Notes:
This made for about the easiest dinner ever because it requires absolutely no marinading. The final product had plenty of flavor, too. We served it with crusted bread heated on the grill and a fresh salad.


A fabulous summer supper.