With summer winding down, I find myself in hurry to try all the grilling recipes I’ve had in storage (waiting for the time when I have a grill).
Now, this one takes a little time to prep, but the flavor is more than worth it. It has all the taste of a classic shrimp boil without all the fuss of stirring a giant stock pot. One note, though: it is important that your shrimp are raw. If you try this with pre-cooked shrimp, they will turn out very rubbery. You’ve been warned…
SHRIMP BOIL SHISH KEBABS
1 lb medium (31-40 count) uncooked shrimp, deveined and completely peeled
10-15 baby redskin potatoes
3 ears corn on the cob
1 lb andouille or smoked sausage
6 tbsp butter
6 tsp Cholula (or other hot sauce)
3 tsp Old Bay seasoning
Start a large pot of water boiling. While waiting for water to boil, clean and prep the shrimp (peel, devein, etc.) Set shrimp aside. Boil potatoes whole for 12 minutes. While boiling, trim ends off corn and cut each cob into four equal sections and set aside. Slice sausage into 1 inch sections and set aside. After the 12 minutes, drain and rinse the potatoes in cold water.
Once everything is prepped, thread grilling skewers with even amounts of corn, sausage, shrimp, and potatoes. These amounts should make 9-12 skewers, depending on the length of the skewer. Pre-heat grill on medium flame.
Melt butter (either in the microwave or in a small sauce pot). Remove from heat and whisk in hot sauce and Old Bay. Grill skewers, brushing with butter sauce, and turning occasionally, until shrimp are pink and opaque. Remove from heat and serve quickly.