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Shrimp-and-Andouille Brochettes

Andouille is a spicy smoked sausage popular in Cajun dishes. You can substitute your favorite smoked sausage.

Coastal Living SEPTEMBER 2012

  • Yield: Makes 6 servings
  • Prep time: 18 Minutes
  • Grill: 8 Minutes

Ingredients

  • 12 (12-inch) wooden skewers
  • 3 tablespoons olive oil
  • 2 tablespoons sherry or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon herbes de Provence
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 1/2 pounds peeled and deveined large shrimp, with tails
  • 1 (12- to 16-ounce) package andouille sausage, cut diagonally into 3/4-inch-thick slices
  • 2 red onions, peeled and quartered
  • 1 pint cherry tomatoes
  • Lettuce leaves

Preparation

1. Soak skewers in water 30 minutes. Preheat grill to medium-high heat (350° to 400°).

2. Whisk together oil and next 6 ingredients; reserve 2 tablespoons. Thread shrimp, sausage, onions, and cherry tomatoes evenly onto skewers. Place in a large baking dish or roasting pan, and brush with marinade.

3. Grill skewers 4 to 5 minutes on each side or until sausage is browned and shrimp are done. Serve over lettuce leaves; drizzle with reserved 2 tablespoons marinade.

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Shrimp-and-Andouille Brochettes Recipe

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