↞ recipe box start page
Category: Grilled Starters
Prep Time: Cook Time: Total Time:
24 jumbo shrimp, peeled and deveined
1 large clove garlic, crushed
Juice of 1 large lemon (2 to 3 tbsp)
2 tsp Cajun/Creole seasoning
1/4 cup olive oil
1/2 cup butter
1 tbsp Worcestershire sauce
1 tbsp lime juice
2 tbsp soy sauce
1/2 tsp Louisiana hot sauce, or to taste
1 tsp minced garlic
1 lb andouille or Kielbasa sausage
12 (10 inch) wooden skewers, soaked in water
Use scissors to gently remove shells from shrimp without disturbing tails and devein. In a glass bowl or food storage bag, combine crushed garlic, lemon juice, Cajun seasoning and olive oil. Add shrimp and mix to coat well. Cover and refrigerate for 2 hours.
Prepare a grill; light charcoal and heat until coals are ash white.
Meanwhile, prepare basting sauce by melting butter in a small saucepan over medium heat; stir in Worcestershire sauce, lime juice, soy sauce, hot sauce and minced garlic; heat through.
Slice the andouille into 36 (1/2 inch) diagonally cut slices. Remove shrimp from marinade and discard marinade. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer.
Repeat with the remaining skewers. Grill 5- to 6 inch from coals, turning and basting frequently, until shrimp turn pink and are cooked through (12 to 15 minutes). Yields 6 servings (2 skewers per person).
view more member recipes
SHRIMP AND ANDOUILLE SKEWERS
view my recipes
print
save
Category: Grilled Starters
Prep Time: Cook Time: Total Time:
24 jumbo shrimp, peeled and deveined
1 large clove garlic, crushed
Juice of 1 large lemon (2 to 3 tbsp)
2 tsp Cajun/Creole seasoning
1/4 cup olive oil
1/2 cup butter
1 tbsp Worcestershire sauce
1 tbsp lime juice
2 tbsp soy sauce
1/2 tsp Louisiana hot sauce, or to taste
1 tsp minced garlic
1 lb andouille or Kielbasa sausage
12 (10 inch) wooden skewers, soaked in water
Use scissors to gently remove shells from shrimp without disturbing tails and devein. In a glass bowl or food storage bag, combine crushed garlic, lemon juice, Cajun seasoning and olive oil. Add shrimp and mix to coat well. Cover and refrigerate for 2 hours.
Prepare a grill; light charcoal and heat until coals are ash white.
Meanwhile, prepare basting sauce by melting butter in a small saucepan over medium heat; stir in Worcestershire sauce, lime juice, soy sauce, hot sauce and minced garlic; heat through.
Slice the andouille into 36 (1/2 inch) diagonally cut slices. Remove shrimp from marinade and discard marinade. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer.
Repeat with the remaining skewers. Grill 5- to 6 inch from coals, turning and basting frequently, until shrimp turn pink and are cooked through (12 to 15 minutes). Yields 6 servings (2 skewers per person).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cajun Shrimp And Andouille Sausage Skewers
by sgre52160
4 wooden or metal skewers 10 large shrimp, peeled and deveined 12 andouilette sausages (see note) or any small, flavorful sausage If you are using wooden skewers, soak them in water for 15
by sgre52160
4 wooden or metal skewers 10 large shrimp, peeled and deveined 12 andouilette sausages (see note) or any small, flavorful sausage If you are using wooden skewers, soak them in water for 15
Grilled Shrimp And Andouille
by sgre52160
24 jumbo shrimp, peeled and deveined 1 lg. clove garlic, crushed Juice of 1 lg. lemon (2 to 3 tbsp) 2 tsp Cajun/Creole seasoning 1/4 cup olive oil 1/2 cup butter 1 tbsp Worcestershire sauce
by sgre52160
24 jumbo shrimp, peeled and deveined 1 lg. clove garlic, crushed Juice of 1 lg. lemon (2 to 3 tbsp) 2 tsp Cajun/Creole seasoning 1/4 cup olive oil 1/2 cup butter 1 tbsp Worcestershire sauce
Okra Shrimp And Andouille
by kathiecooks
1/3 c. light oil 2# cut okra 2 c. chopped onions 1 c. celery 1 c. bell pepper 2 c. chopped tomatoes 1 # smoked or Andouille sausage 5 # peeled head on shrimp (make a stock with the shells) 1
by kathiecooks
1/3 c. light oil 2# cut okra 2 c. chopped onions 1 c. celery 1 c. bell pepper 2 c. chopped tomatoes 1 # smoked or Andouille sausage 5 # peeled head on shrimp (make a stock with the shells) 1
Shrimp Skewers
by sgre52160
48 medium shrimp (approximately 1 1/4 lb), shelled, cleaned and deveined 2 onions, cut into 16 wedges 2 green peppers, cut into 16 wedges 3 tbsp Lawry’s Honey Mustard Sauce 8 skewers 6 cup
by sgre52160
48 medium shrimp (approximately 1 1/4 lb), shelled, cleaned and deveined 2 onions, cut into 16 wedges 2 green peppers, cut into 16 wedges 3 tbsp Lawry’s Honey Mustard Sauce 8 skewers 6 cup
view more member recipes
related CDKitchen recipes
Barbecue Bacon Wrapped Shrimp Appetizers
Grilled Shrimp And Scallop Kabobs
Grilled Portobello Caps With Shrimp
Grilled Shrimp In Ginger-Soy Marinade
Baja Citrus Marinated Shrimp & Vegetable Kabobs
Grilled Shrimp Fajitas
Mesquite Grilled Shrimp
Andouille Sausage Appetizers
Indian-Style Grilled Shrimp
Island Surf & Turf Kabobs