It’s that time of year for cookouts, backyard dinners, fish fry’s and boils! As we get to gather a bit more (still in small groups, of course), let’s bring back the joy of community with a fun, spicy and delicious food. I grew up in Mississippi so we mostly had crawfish boils, but crawfish isn’t quite as readily available (and much more expensive) in these parts, so shrimp was my choice for this party app that is perfect for the upcoming Memorial Day weekend.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Recipe:
STEP 1: Peel & devein shrimp, leaving tail shell on. Set aside.
STEP 2: Cut ears of corn into smaller sections. I cut 4-5 sections from 1 ear. Set aside.
STEP 3: Cut sausage into small 1″ pieces.
STEP 4: Put baby potatoes in a large sauce pan and fill with water to about 1″ above potatoes.
STEP 5: Bring potatoes to a boil and cook for about 7-8 minutes or until fork tender. Drain and set aside.
STEP 6: Melt butter in a small saucepan over medium heat.
STEP 7: Add old bay seasoning, dried oregano, and dried thyme to melted butter and stir to combine. Heat for about 1 minute. Set aside.
STEP 8: Assemble the skewers. Start with corn then continue with the following sequence: sausage, shrimp, potato, shrimp, sausage. Set aside. You can certainly do this however you wish.
STEP 9: Brush all the skewers generously with the butter mixture.
STEP 10: Heat a grill pan or outdoor grill to medium-high heat.
STEP 11: Grill skewers for about 4-5 minutes on each side or until they are heated through and shrimp is pink.
STEP 12: Place on a platter and squeeze a bit of lemon on top and sprinkle with herbs (such as thyme or parsley).
Printable Recipe:
Shrimp Boil Skewers
Ingredients
- 6 tablespoons butter
- 3 tablespoons old bay seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 lb shrimp, peeled leaving tail
- 1 lb baby red potates
- 2-4 ears corn, cut into 4-5 pieces each
- 1 lb andouille sausage, cut into pieces
- 1-2 lemons
- bamboo skewers
Instructions
- Peel and devein shrimp, leaving tail shell on. Set aside.
- Cut ears of corn into smaller sections. Set aside.
- Cut sausage into small 1" pieces.
- Put baby potatoes into a large saucepan and fill with water to about 1" above potatoes.
- Bring potatoes to a boil and cook for 7-8 minutes or until fork tender. Drain and set aside.
- Melt butter in a small saucepan over medium heat.
- Add old bay seasoning, dried thyme and dried oregano to the butter and stir to combine. Heat for about 1 minute. Set aside.
- Assemble the skewers by starting with corn then continuing with the following sequence: sausage, shrimp, potato, shrimp, sausage.
- Brush all the skewers generously with the butter mixture.
- Heat a grill pan or outfoor grill to medium-high heat.
- Grill skewers for about 4-5 minutes on each side or until they are heated through and shrimp is pink.
- Place on a platter and squeeze a bit of lemon on top and sprinkle with herbs like thyme or parsely.
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