Grilled Shrimp and Sausage Kabobs
Yield: 4 servings
These quick & easy Grilled Shrimp and Sausage Kabobs feature succulent shrimp and andouille sausage, plus fresh onion and cherry tomatoes. A simple garlicky, smoky paprika glaze tops them off, for one flavor-packed meal!
Ingredients
For the glaze:
- ¾ cup olive oil
- 4 large garlic gloves minced
- 2 tablespoons chopped fresh thyme
- 5 teaspoons smoked paprika
- 2 teaspoons rice vinegar
- 2 teaspoons red wine vinegar
- ¾ teaspoon Morton kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried crushed red pepper
For the skewers:
- 12 raw very large (16-20 per pound) shrimp with tails on, peeled and deveined
- 12 pieces smoked and fully cooked andouille sausage link cut to same width as shrimp
- 16 cherry tomatoes
- 16 2- layer sections of red onion wedges cut to same width as shrimp and sausage
Instructions
- For the glaze: In a small bowl, combine oil, garlic, thyme, smoked paprika, vinegar, salt, black pepper, and crushed red pepper. Blitz with an immersion blender until smooth. (If you don't have an immersion blender, just whisk very well.) Transfer about 1/3 of the glaze to a small serving bowl and reserve for dipping at meal time.
- For the skewers: Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges onto each of 4 long skewers (see Notes below).
- To grill: Heat grill to medium-high. Clean grill rack and coat with oil. Brush skewers on all sides with the 2/3-portion of glaze. Grill until shrimp are just-turned opaque in center, turning and brushing occasionally with any additional glaze, about 5 to 8 minutes total. Do not overcook the shrimp.
- Serve skewers with reserved glaze for dipping.
Notes
For the skewers: You will need 4 long metal or wood skewers (the metal ones in my photos are 13" long, not including the handle). If using wood skewers, be sure to soak them in water for at least an hour before adding the ingredients.
To prepare ahead of time: Place prepared, uncooked skewers on a rimmed baking sheet, cover with foil, and refrigerate up to 6 hours before grilling. Cover bowls of glaze separately and refrigerate as well. Pull everything out of the fridge about 30 minutes prior to grilling. Then proceed from Step 3 of the Instructions.
Adapted from Bon Appetit magazine, June 2010.
Nutrition Information:
Serving: 1 Calories: 505kcal Carbohydrates: 9g Protein: 6g Fat: 51g Saturated Fat: 9g Polyunsaturated Fat: 39g Cholesterol: 26mg Sodium: 549mg Fiber: 3g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.