Description
Grilled Seafood Skewers are the pinnacle of the summer delight, featuring shrimp, Andouille sausage, potatoes, and corn, all seasoned to perfection and grilled to achieve a smoky flavor.
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 the petite potatoes for 12-15 minutes, then add the corn during the last 5 minutes of cooking. Drain and cool.
- Assemble the Skewers: Soak wooden skewers for 30 minutes if using. Thread shrimp, sausage, potato, and corn onto skewers. Brush with oil and sprinkle with Tony’s Bold Creole Seasoning.
- Make the Crab Boil Garlic Butter: Melt butter in a saucepan, then stir in crab boil seasoning, garlic, and lemon juice. Simmer for 2-3 minutes and keep warm.
- Grill the Skewers: Preheat the grill to medium-high heat (400-450°F) and arrange coals for hot and cool areas if using charcoal. Grill skewers until cooked through.
Notes
- Ensure the potatoes are fully cooked but not mushy before assembling.
- If using wooden skewers, always soak them to prevent burning.
- Feel free to add or substitute seafood like scallops or fish according to your preference.
- Serve with extra garlic butter for dipping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Grilled Seafood Skewers, Shrimp Skewers, Summer BBQ