Grilled Shrimp and Sausage Skewers
We don’t tend to prepare alot of fish and seafood at home. But whenever we do, the same statement is voiced half-way through the meal…
“We need to do this more often!”
Since trying this recipe for Grilled Shrimp and Sausage Skewers with a Smoky Paprika Glaze, I have solemnly vowed to throw in fish and seafood much more often.
The dish was easy to prepare. It’s one of those recipes that can be set up many hours ahead of time, if needed. While my daughter took her afternoon nap, I threaded the shrimp, sausage, and other ingredients onto skewers, covered them up, and put them in the fridge. Then I whisked together the ingredients for the smoky paprika glaze. And that’s when I knew it was going to be very, very hard to wait until The Grill Meister got home from work, to put these babies on the grill. That smoked paprika had my number.
For the first few bites, nobody said a word. There were just lots of fingers being licked and low “mmmmmmm” mutterings. Nobody wanted to stop eating to take the time to say anything more than “mmmmmmm”. The flavors and textures of each individual ingredient were wonderful and full of contrast, and the glaze just brought it all together. I’m known for tweaking a recipe after making it the first time, but this recipe is simply perfect. I wouldn’t change a thing.
Have you ever grilled cherry tomatoes? It’s a must try. The tomatoes undergo a transformation when grilled, and it’s a real treat to bite into their sweetened, charred, and juicy warmth. I’ve been looking at all those green tomatoes ripening up in the garden in a whole new way.
Grilled Shrimp and Sausage Skewers
For the glaze:
- ¾ cup olive oil
- 4 large garlic gloves, minced
- 2 tablespoons chopped fresh thyme
- 5 teaspoons smoked paprika
- 2 teaspoons rice vinegar
- 2 teaspoons red wine vinegar
- ¾ teaspoon Morton kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried crushed red pepper
For the skewers:
- 12 raw, very large (16-20 per pound) shrimp with tails on, peeled and deveined
- 12 pieces smoked and fully cooked andouille sausage link, cut to same width as shrimp
- 16 cherry tomatoes
- 16 2-layer sections of red onion wedges, cut to same width as shrimp and sausage
- For the glaze: In a small bowl, combine oil, garlic, thyme, smoked paprika, vinegar, salt, black pepper, and crushed red pepper. Blitz with an immersion blender until smooth. (If you don't have an immersion blender, just whisk very well.) Transfer about 1/3 of the glaze to a small serving bowl and reserve for dipping at meal time.
- For the skewers: Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges onto each of 4 long skewers (see Notes below).
- To grill: Heat grill to medium-high. Clean grill rack and coat with oil. Brush skewers on all sides with the 2/3-portion of glaze. Grill until shrimp are just-turned opaque in center, turning and brushing occasionally with any additional glaze, about 5 to 8 minutes total. Do not overcook the shrimp.
- Serve skewers with reserved glaze for dipping.
For the skewers: You will need 4 long metal or wood skewers (the metal ones in my photos are 13" long, not including the handle). If using wood skewers, be sure to soak them in water for at least an hour before adding the ingredients.
To prepare ahead of time: Place prepared, uncooked skewers on a rimmed baking sheet, cover with foil, and refrigerate up to 6 hours before grilling. Cover bowls of glaze separately and refrigerate as well. Pull everything out of the fridge about 30 minutes prior to grilling. Then proceed from Step 3 of the Instructions.
Adapted from Bon Appetit magazine, June 2010.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 505Total Fat: 51gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 26mgSodium: 549mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 6g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
We need to make this again!
I am thinking of making this for friends. What would you serve with it?
Thanks for your input.
Hi Angela – I served it with some rice. Some crusty chewy grilled bread would be great, too. Best wishes!
Yes please! This looks delish!
thanks for your review online – i’m making it tonight for our Dinner Group, fingers crossed it turns out as well as yours!
You’re welcome Krista! This is definitely a recipe I’ll be making again. Hope you like it, too!
I can’t wait until cherry tomatoes show up at our Farmer’s Market. This looks like the perfect way to use them on the grill! I wonder how rounds of corn on the cob would fare with the glaze?
Oooooooooo…that glaze would be perfect on some grilled corn on the cob. Great idea!
I wish I’d seen this sooner, this is delicious! I’m definitely going to try and make this, I love those roasted cherry tomatoes :) If you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!