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Shrimp Boil Skewers

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 30 mins
Total time 1 hr
Yield

Makes 24 skewers

Serve this colorful appetizer in small cups if you want to skip the skewers.

Ingredients

  • 2 tablespoons butter
  • 3/4 cup finely chopped red bell pepper
  • 1/2 cup finely chopped sweet onion
  • 1 garlic clove, minced
  • 2 cups fresh corn kernels (about 4 medium ears)
  • 1/2 to 3/4 tsp. Creole seasoning
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon red wine vinegar
  • 1/4 cup Old Bay seasoning
  • 24 baby red potatoes (about 1 lb.)
  • 1/2 pound smoked sausage, cut into 24 slices
  • 24 peeled and deveined, extra-large raw shrimp (1 6/20 count, about 1 1/4 lb.)
  • 24 (6-inch) wooden skewers

How to Make It

  1. Melt butter in a medium skillet over medium heat; add bell pepper and next 2 ingredients, and sauté 4 minutes. Stir in corn and Creole seasoning, and sauté 3 minutes. Remove from heat, and stir in parsley and vinegar.

  2. Bring Old Bay seasoning and 5 qt. water to a boil, covered, in a large stockpot. Add potatoes, and cook, uncovered, 10 minutes. Add sausage, and cook 3 minutes. Add shrimp; cook 3 minutes or just until shrimp turn pink and potatoes are tender. Drain.

  3. Thread 1 potato, 1 shrimp, and 1 sausage piece onto each skewer. Arrange on serving plates or a long shallow platter. Spoon corn mixture over skewers.