Smoky Southern Grill Snack: Firecracker Shrimp Boil Skewers

Allergens

Shellfish (shrimp)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 1 lb smoked sausage, sliced into 1/2
• inch pieces
• 3 cups beer (preferably a Southern
• style lager)
• 4 tablespoons Cajun seasoning
• 2 tablespoons Old Bay seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups corn on the cob, fresh or frozen, cut into thirds
• 4 cups small red potatoes, halved
• 3 bell peppers, any color, cut into 1
• inch pieces
• Wooden or metal skewers

Instructions

1. In a large pot, combine beer, Cajun seasoning, Old Bay seasoning, smoked paprika, garlic powder, and onion powder. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Add shrimp and sausage to the pot and cook for 3 4 minutes until the shrimp is pink and the sausage is heated through. Remove from heat and let cool slightly.
3. Drain the vegetables in a colander and rinse with cold water. In a large bowl, toss the corn, potatoes, and bell peppers with a small amount of the remaining seasoning mixture.
4. Thread the shrimp, sausage, and vegetables onto skewers, alternating between ingredients.
5. Preheat grill to medium high heat (about 375°F). Grill skewers for 8 10 minutes, turning occasionally until vegetables are tender and shrimp is cooked through.

Chef’s Insight

Use a mix of colorful bell peppers for added visual appeal.

Notes

Adjust the spice level according to your preference by adding more or less Cajun seasoning.