Grilled Seafood Skewers (Print Version)
Grilled corn, shrimp, sausage, and potatoes basted with a tangy crab boil garlic butter for a bold BBQ special.
# Ingredients:
→ Skewer Ingredients
01 -
1 pound peeled and cleaned shrimp, raw and large
02 -
12 ounces of sliced Andouille sausage
03 -
16 ounces small golden or red potatoes
04 -
Two ears of corn, chopped into 1.5-inch pieces
05 -
1 or 2 tablespoons of Tony Chachere’s Bold Creole blend
06 -
Around 8 to 10 skewers (metal or wooden soaked in water)
→ Butter Sauce with Crab Boil Seasoning
07 -
½ cup melted unsalted butter (1 stick)
08 -
2 tablespoons of Tony’s Supreme Crab Boil mix
09 -
4 garlic cloves, finely chopped
10 -
Juice from half a lemon (optional)
# Steps:
01 -
Fill a big pot with salted water and let it come to a boil. Toss in the potatoes and cook them for 12 to 15 minutes. They should be fork-tender but stay firm. Add the corn during the last five minutes. Drain everything and leave it to cool down.
02 -
Alternate the shrimp, sausage chunks, corn rounds, and potatoes on the skewers. Brush them gently with a bit of oil and then sprinkle Tony’s Bold Creole mix all over.
03 -
In a small pan over low heat, melt the butter. Add the crab boil seasoning, minced garlic, and the optional lemon juice. Keep it warm for later.
04 -
Heat up your grill to a medium-hot setting (about 400–450°F). Lay the skewers over the flames and cook for 2–3 minutes per side, or until the shrimp is no longer see-through and everything has a bit of char.
05 -
Right before taking the skewers off the grill, coat them with the warm butter sauce. Once plated, drizzle over the rest of the sauce for extra flavor.
# Notes and Tips:
01 -
Cut the shrimp and sausage into equal sizes for even grilling.
02 -
If using wooden skewers, soak them for 30 minutes beforehand to avoid burning.