I can’t believe I haven’t written about this recipe yet; it’s one of the best dinners I made last summer. I think when I finally got around to blogging about it, summer was nearly over and I decided I would keep the recipe in my back pocket for another summer day. Well, summer is here! Shrimp are on sale! This is a recipe whose time has come.
These delicious skewers made the cover of last June’s Bon Apetit, so you know they’ve gotta be good. They’re the perfect do-ahead dish and would be an excellent main course for any weekend entertaining you’ve got planned. Change out the sausage based on whatever you like; last time I made them with andouille (super yum), but today I swapped in Usinger’s Chicken Sausage with Cilantro and it was also delish. I’ll just toss this in too: I might have gotten a little heavy handed on my pepper flakes today – my skewers got a little spicy. Just keep that in mind if you’re feeding a spice-sensitive crowd.
I think that’s it. Except, I forgot to say that these are really nice with a little rice pilaf on the side.
Now, I’m off to help three twerps clean out their lockers. Jealous much? :-)
GRILLED SHRIMP & SAUSAGE SKEWERS WITH SMOKY PAPRIKA GLAZE
Source: Bon Apetit Magazine, June 2010. p. 82
3/4 c. olive oil
4 large garlic cloves, pressed
2 T. chopped fresh thyme
5 t. smoked paprika
4 t. Sherry wine vinegar
3/4 t. salt
1/2 t. freshly ground black pepper
1/2 t. dried crushed red pepper
12 uncooked jumbo shrimp (CenSea Brand are on sale)
12 1″ long pieces of andouille or other fully cooked smoked sausages
12 cherry tomatoes (One Sweet Cherry Tomato tomatoes are on sale)
12 2-layer sections of red onion wedges
6 metal or wooden skewers (soak wooden skewers for a good hour before threading ingredients)
Whisk oil, garlic, theyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of the 6 skewers. Arrange skewers on a large rimmed baking sheet. (Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately).
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from one bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
Arrange skewers on platter. Serve with remaining bowl of glaze.
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