Shrimp Boil on a Stick
Would You Make This Recipe Again?
Great seasoning and flavor! Be careful cutting the sweet corn into smaller pieces — fingers can get cut
Makes 6 servings
12 8-10 inch wooden or metal skewers
12 fresh or frozen jumbo shrimp in shells
3 ears fresh sweet corn
1 lb. tiny new potatoes
1 lb. andouille sausage, cut into 1-inch pieces (I used a chicken sausage that was milder.)
6 green onions, cut in 2-inch lengths
1/4 cup olive oil
1 Tbsp. Old Bay seasoning
2 lemons, cut into wedges
1 recipe Thyme Lemon Butter (Recipe below)
Thyme Lemon Butter: In a small saucepan, combine juice of half a lemon 2 tablespoons white wine or chicken broth, 1 clove minced garlic and 1 T. hopped fresh thyme. Bring to boiling. Gradually whisk in 1/4 cup butter, cut into small cubes, until all the butter is melted. Remove from heat.
If using wooden skewers, soak in water for 30 minutes. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Remove husks from ears of corn. Remove silk; rinse. Cut corn cobs into 1 inch pieces.
Meanwhile cook potatoes, covered, in boiling salted water for 5 minutes. Add corn; return mixture to boiling. Cook 5 minutes more or until vegetables are just tender. Drain. Set aside and cool slightly. On 10-inch presoaked skewers, thread shrimp, sausage, potatoes, corn and green onions.
In a small bowl stir together olive oil and seasoning mix; brush mixture over assembled skewers.
For charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium high coals for 8-10 minutes or until shrimp are opaque, turning once halfway through grilling and adding lemon wedges for the last 2-3 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium-high. Place skewers on greased grill rack over heat. Cover; grill as above.) Serve with Thyme lemon butter and crusty bread.