Shrimp Kabobs with Sausage, Potatoes and Corn
Why not throw a few of these zesty shrimp kabobs on your grill this summer? Succulent large shrimp are coated with butter and crab boil, then grilled with tender, spicy vegetables and sausage.
Servings 4 people
Calories 221kcal
Ingredients
- 2 tablespoons plus 1 teaspoon liquid shrimp boil, divided
- ¼ cup plus 1 teaspoon salt divided
- 6 small red potatoes cut into quarters
- 4 ears sweet corn cut into 1 ½-inch sections
- 1 stick 8 tablespoons unsalted butter
- 1 pound large shrimp heads off
- 1 pound smoked sausage
- 8 metal or wooden skewers
Instructions
- Fill a large stock pot with 2 ½ quarts (10 cups) of water. Add two tablespoons of the shrimp boil and ¼ cup of salt. Bring the water to a boil.
- Add the red potatoes and cook for five minutes.
- Add the corn to the pot and cook for an additional five minutes. For more spice, let the potatoes and corn soak in the water. The longer they soak, the spicier they will be. For less spicy kabobs, drain the potatoes and corn immediately. Allow the vegetables to cool until you are able to handle them.
- In a small saucepan over low heat, melt the butter with the remaining teaspoon of salt and remaining teaspoon of shrimp boil. Toss the shrimp in the butter mixture to coat.
- Alternate the corn, shrimp, sausage and potatoes onto metal or wooden skewers.
- Preheat a grill to medium high heat. Grill the kabobs for 3-4 minutes on each side until the vegetables are heated through and the shrimp is opaque.
- Alternately, kabobs can be baked in the oven at 350 degrees for 10 minutes.
Notes
Soak wooden skewers in water for 30 minutes prior to grilling to prevent them from burning.
Nutrition
Serving: 1skewer | Calories: 221kcal | Carbohydrates: 13g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 1200mg | Potassium: 379mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 2mg
