LOWCOUNTRY SHRIMP AND SAUSAGE MUSCADINE SKEWERS
Juneteenth is all about outdoor celebrations with family, and that means grilling. African American culture is rich in both hog farming and shrimping culture, so my Lowcountry spin on Juneteenth grilling pairs our favorite sausage from Roger Wood, based in Savannah, GA, with Bennetts Point shrimp from the docks of the South Carolina Sea Islands. For the sauce, I use red muscadine wine to make a marinade. The muscadine grape is local to the South and a huge part of my Southern childhood was picking muscadines on my grandfather's property. This is a perfect appetizer to pair with a cocktail or serve as a snack to picky kids such as mine.
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 skewers
Number Of Ingredients 12
Steps:
- Fill a baking dish with water and place ten 12-inch-long wooden skewers in it to soak for 30 minutes.
- In a small bowl, add the muscadine wine, olive oil, salt, pepper, garlic powder, onion powder, garlic, honey and paprika. Whisk to combine. Reserve 1/4 cup of the sauce for serving.
- Thread the shrimp and sausage onto the skewers, alternating between the two and leaving a 2-inch space at the blunt end of each skewer for a handle. Using a pastry brush, coat each skewer in some of the remaining muscadine sauce. Be sure to brush all sides.
- Heat a grill over medium-high heat; oil the grill grates.
- Place the skewers on the grill and cook until the shrimp are opaque with some nice crispy caramelization, brushing with more sauce as they flip and cook, 3 to 5 minutes. Drizzle with the reserved sauce and serve!
SHRIMP AND SAUSAGE KABOBS
Alternatively, you can use wood skewers that have been soaked in water for 30 minutes. Kabobs come off the skewers more easily if you coat the skewers with nonstick spray. Good with buttered baked potatoes or rice.
Provided by echo echo
Categories Pork
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first four ingredients (brown sugar through curry powder) in a bowl.
- Add shrimp and sausage and toss to coat.
- Thread 8 metal skewers alternately with shrimp, sausage, onion and pepper.
- Grill or broil 3 inches from heat source 3 minutes; turn and grill or broil 2 1/2- 3 minutes more (until shrimp are opaque and starting to curl).
- Two skewers = 1 serving; you can serve kabobs on the skewers or slide contents off onto plates.
Nutrition Facts : Calories 274.2, Fat 13.2, SaturatedFat 4.1, Cholesterol 136, Sodium 1059.2, Carbohydrate 20.8, Fiber 1.7, Sugar 16.3, Protein 18.2
CAJUN SHRIMP AND SAUSAGE SKEWERS
This is a cajun shrimp boil on a skewer. This recipe includes the seasoning mix, but if you have favorite cajun spice mix you can use that instead.
Provided by Chef Jean
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To make the Cajun seasoning, in a small container with a tight-fitting lid, stir together the garlic, onion, sweet paprika, smoked paprika, cayenne, oregano, thyme, salt and black pepper. Cover and shake vigorously to mix. Use immediately, or store in a cool, dark place for up to 1 month. You will need 2 Tbs. of the seasoning for this recipe.
- If using wooden skewers, soak 6 to 12 skewers in water for at least 30 minutes.
- Bring a large saucepan three-fourths full of water to a boil over high heat. Add the potatoes and corn and cook for 5 minutes. Drain and immerse in ice water to stop the cooking.
- Using kitchen shears, snip open the shell along the length of the back of each shrimp. Then, using the tip of a small knife, cut a shallow groove along the length of the vein and lift it out. Thread the shrimp, sausages and vegetables onto the skewers, dividing them evenly. Place the skewers on a tray or platter and sprinkle them evenly with the Cajun seasoning. Let stand while you prepare the fire.
- Prepare a medium fire in a grill. Brush and oil the grill grate.
- Place the skewers on the grill directly over the heat. Cook, turning once with tongs, until the shrimp turn creamy white and the potatoes are tender, 3 to 5 minutes per side.
- Slide the shrimp, sausages and vegetables off the skewers onto a platter and serve immediately.
Nutrition Facts : Calories 490.5, Fat 22.8, SaturatedFat 7.7, Cholesterol 73.4, Sodium 4578.5, Carbohydrate 51.2, Fiber 8.2, Sugar 5.6, Protein 24.7
SHRIMP AND BRATWURST SKEWERS
A quick and easy, tasty twist on a shrimp and bratwurst combo that takes an opposite tack from jambalaya or shrimp boil. Can be grilled or cooked under the broiler. You can take the flavor in a totally different direction by adding spicy seasonings and modifying the amount of sugar in the basting jelly if desired. Enjoy!
Provided by ninja
Categories Pork
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Soak bamboo skewers in water to cover for at least 30 minutes. Meanwhile, preheat grill for direct grilling over medium high heat or preheat broiler with rack about 4 inches from heat source.
- In small bowl, toss shrimp with oil to coat. Cut bratwurst into 16 slices. Thread tail of a shrimp onto a skewer, then add 1 slice of bratwurst, and finish with the other end of the shrimp (so that shrimp curves around the sausage). Repeat until you have 4 shrimp & bratwurst slice pairs on each skewer.
- Combine apple jelly, brown sugar and liquid smoke in a small microwave-safe bowl and heat in microwave on high for 1 minute or until melted -OR- stir ingredients together in small saucepan and heat on low until melted.
- Place skewers on hot grill or a foil-lined broiler pan. Cook 4-6 minutes turning once, or until shrimp start to turn pink. Brush apple jelly mixture on both sides of shrimp and cook 1 minute longer on each side until shrimp turns opaque throughout and reaches an internal temperature of 145°F.
Nutrition Facts : Calories 478.7, Fat 21.7, SaturatedFat 7, Cholesterol 217.4, Sodium 720.4, Carbohydrate 38.9, Fiber 0.4, Sugar 28.1, Protein 31.6
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