Serve this colorful appetizer in small cups if you want to skip the skewers.
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
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.
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.
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.
I thought this was excellent! The only modifications I made were to use chorizo instead of sausage (simply because I had some to use up) -- which I sauteed with the corn instead of boiling with the potatoes and shrimp. I also did not put it on skewers; I just mixed it all together in a serving bowl and served it as an entree. I will definitely make this again.
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