Hello again culinary fans,
As I mentioned in my last post, I have a few summer grilling specialty items that I like to reserve for when we have company over that I want to impress. This is an appetizer dish that can actually stand on its own as a main entrée. It’s called the “Spanish Shrimp and Sausage Kabob”. It starts with 16 jumbo shrimp and large pieces of andouille sausage that are marinated in oil and spices and grilled along with peppers, sage leaves and onions. YUM… I’m getting hungry just thinking about it. Here’s how it goes:
Ingredients:
¼ cup WildTree garlic grapeseed oil
2 Tbsp Sherry Vinegar
3 cloves crushed fresh garlic
2 tsp smoked sweet paprika
1 tsp ground cumin
½ tsp hot red pepper flakes (a bit more if you’re brave, like me)
1 package (usually 1 lb) fully cooked andouille sausage cut into 16 large chunks
16 Jumbo Shrimp – peeled, deveined with tail on
8 THICK scallions cut into 16 3-inch pieces
16 large fresh sage leaves
1 large yellow or red bell pepper cut into 16 pieces
½ tsp salt
2 cups prepared yellow rice
Whisk oil, vinegar, garlic, paprika, cumin, and red pepper flakes in a medium bowl; add sausage and shrimp, tossing to coat. Let marinate for 20 – 30 minutes at room temperature.
Remove sausage and shrimp from marinade (reserve remaining marinade). Thread scallions, shrimp, sage leaves, sausage and bell pepper pieces alternately onto 12-inch skewers; season with salt. I use 2 skewers per serving to prevent the items from turning or slipping during grilling (but that’s just me, I’m a control freak).
Grill over medium-high heat turning skewers and basting with reserved marinade, 3 minutes per side or until shrimp are JUST cooked through. Serve with yellow rice.
This has been a HUGE hit when we’ve served it for our guests. We even had one person who didn’t like shrimp say that it was fantastic. Hey, if this dish can convert her, you just have to give it a try. You’ll be the hero of the party.
Well, that’s it for now, thanks for listening.
lvtocook
Chuck Schuele
