Smoky Southern Grill Snack Platter

Allergens

Shellfish, Sausage

Ingredients

• 12 jumbo shrimp, peeled and deveined
• 1 lb. smoked sausage, sliced
• 1 large ear of corn, husked and silks removed
• 8 wood ear mushrooms, cleaned
• 4 skewers, pre
• soaked in water
• 2 cups hushpuppies mix
• 1/2 cup buttermilk
• 2 tbsp. vegetable oil

Instructions

1. Preheat the grill to medium heat.
2. Brush the shrimp and sausage with a mixture of 1 tbsp. each of olive oil, lemon juice, and your favorite Southern spice blend. Set aside.
3. In a small bowl, mix the hushpuppies mix with buttermilk until combined. Set aside.
4. Thread the shrimp and sausage onto skewers, alternating between the two. Place the corn on the cob and wood ear mushrooms in a grill basket.
5. Grill the shrimp and sausage skewers for 3 4 minutes per side until cooked through. Remove from grill and set aside.
6. Grill the corn on the cob, turning every few minutes, until slightly charred and tender. Remove from grill and let cool. Then cut into individual pieces.
7. Grill the wood ear mushrooms for 2 3 minutes per side until tender and slightly charred. Remove from grill.
8. Fry the hushpuppies in vegetable oil at 350°F for 4 5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
9. Arrange all items on a large platter and serve immediately.

Chef’s Insight

The key to this dish is getting everything cooked at the same time, so have your grill set up with different zones for direct and indirect heat.

Notes

Pair this dish with your favorite Southern beverage, like sweet tea or lemonade, for a truly authentic experience.