Posts
One more night of hamburgers or teriyaki salmon could put you right over the edge, no matter how delicious they are.
Well here's what's for dinner tonight.
Grilled shrimp and sausages with a smoky paprika glaze.
Between the spicy sausages, the tang of the glaze and the meatiness of the jumbo shrimp, there's a whole lot of flavor going on. Thread on a couple of cherry tomatoes and red onion pieces for contrast.
(Seventeen year old son comments, "Why bother with the tomatoes?")
When it's all grilled up together, you have a flavorful combination that needs little more than some crusty bread to make a great dinner. I served this at our 5th of July get together and it was a big hit.
Especially with me because I could do it all hours ahead of time then hit up my brothers-in-law to handle the grill.
It's important to use a sausage that's already cooked because the skewers are on the grill for such a short time. A fresh sausage wouldn't get cooked all the way through and that would be nasty. I use a fully cooked chicken or chicken/turkey sausage, like Al Fresco or Applegate Farms. Much better for you than pork sausage! (No, I am not paid to mention them but if they want to advertise on this blog, I'd totally be up for it.) I love the spicy kind, but sweet Italian works really well too. Use whatever you like.
This recipe makes 6 skewers.
Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
adapted from Bon Appetit
1/2 cup olive oil
3 large garlic cloves, pressed or chopped finely
2 Tbsp. fresh thyme
1 1/2 Tbsp. smoked paprika
1 Tbsp. Sherry wine vinegar
1/2 tsp. coarse salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried crushed red pepper
12 raw extra-large (13-15/lb.), peeled and deveined
4 fully cooked chicken sausages, each cut into 4 pieces
12 cherry tomatoes
12 2-layer sections of red onion wedges
Long metal skewers are recommended. If using bamboo or wooden skewers, be sure to soak them in water for at least 30 minutes before using, to prevent burning on the grill.
Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper and red pepper in medium bowl. Transfer half of glaze to small bowl and reserve for serving.
Thread 2 shrimp, 2 sausage pieces, 2 tomatoes and 2 onion wedges onto each skewer. Arrange on a large rimmed baking sheet. If not using immediately, cover with foil and keep refrigerated until ready to use.
Coat grill rack with non-stick spray and prepare barbecue for medium-high heat. Brush skewers generously, one all sides, with glaze from one bowl. Grill until shrimp are opaque in center, 6-8 minutes, and sausage is lightly charred. Occasionally brush with more glaze.
Arrange skewers on a platter and serve with remaining glaze.
Many thanks to my new followers who heeded my call and joined in as a Google Follower. I will try to never lead you astray. As for the rest of you, it's never too late. I'm still trying to get to 100 before this weekend!
