Great reciepe, easy, used it for a graduation party along with the BBQ sandwiches. Kept the kabobs in a sterno warmed pan and spooned the corn mixture over, guests helped themselves, huge hit with teens as well as adults.
Shrimp Boil Skewers
Serve this colorful appetizer in small cups if you want to skip the skewers.
Yield: Makes 24 skewers
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Total: 1 Hour
- 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
- 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.
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