Tuesday, July 5, 2011

Shrimp Boil Kebabs


I made these kebabs for the Fourth of July.  While I do love a hamburger (probably more than I should), often for the Fourth I find us having seafood.  Last year I did a huge clambake for a group of about 10 of us.  This year I thought it would be fun to do a clambake on a skewer since it was just our family of four at home.

I hadn't conceptualized what a clambake kebab would entail just yet when I saw these Shrimp Boil Kebabs in Martha Stewarts Every Day Food.  It incorporated all of my favorite aspects of a clambake (I could really take or leave the clams), so I decided to go with this recipe.  We loved it.  This could very well be my new favorite summer meal.  It was simple, quick to assemble, required minimal dishes and minimal clean up.  But beyond all that, it was so tasty.

I dropped the Old Bay Seasoning down by half and probably upped the Tabasco a little bit.  I didn't really measure the butter ingredients, I just eyeballed it.  The only real cooking I did was the boil the potatoes for about 20 minutes.

But I thought, if we had potatoes another night during the week, I could very easily cook a few extra and have a meal on hand that just needed to be prepped and grilled.  With only 8 quick minutes on the grill, you can be enjoying a summer boil in no time. 

Shrimp Boil Kebabs
from Everyday Food, June 2011

1/2 pound small new potatoes
2 small ears corn, cut into 1 1/2 inch rounds
1/2 pound andouille sausage, cut into 1 inch rounds
1/2 pound large shrimp, peeled and deveined 
1/2 stick butter, melted
4 teaspoons Tabasco
2 teaspoons Old Bay Seasoning

Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender.   Drain and rinse under cold water.  

Thread potatoes, corn, andouille and shrimp onto skewers.  (This makes about 4 skewers.)  

Heat grill to medium-high. Clean and lightly oil the grill.  In a small bowl, combine the butter, Tabasco and Old Bay.  Grill kebabs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes.  Serve with lemon wedges. 

43 comments:

Kate @ The Gaines Gang said...

YUM! This is what I'll be making for dinner tonight!

Thanks for sharing!

Craftinomicon said...

This looks awesome! One of my friends pinned it on Pinterest, I'll be sharing a link to it on my blog today.

Emily said...

These look great! And so easy. With the weather warming up, I'll have to keep this in the recipe book!

tastydiet said...

This is a great idea! I have boiled these things in a pot off of skewers. The skewers would make it so easy to get everything out of the water when it's done!

I'll try this, substituting in turkey andouille. Thanks for sharing!

Anonymous said...

Tonight's dinner...thanks. I'm sure my family will love it!

Anonymous said...

Just saw someone post this to Pinterest. While this kabob makes for a great photo, you're probably better off doing a boil.

Here's why:

Each of these foods will achieve doneness at a different rate. The result will be some foods being undercooked or overcooked at the sake of the other items. Shrimp are likely done in 2 to 3 minutes on a properly heated grill. If you wait for the potatoes to be done you're going to have shrimp jerky. If you want properly cooked shrimp, you'll have raw potatoes.

So, while this is a cute idea it needs some work.

Anonymous said...

My humble apologies for my last comment. I didn't read far enough to see that you had boiled the potatoes prior to grilling.

Brilliant recipe!

Michelle said...

While I appreciate the feedback, Anonymous, I've actually made this several times and they come out perfect. One of the reasons I pre-cook the potatoes is for that reason. I've never had an issue with over-cooked shrimp, but I also use larger shrimp, not small ones.

Anonymous said...

I had a really hard time getting the corn on the wooden skewers

Michelle said...

I will admit, its the hardest part of this dish. I do like to use my metal skewers for this and avoid using the wooden skewers. But I have done it on the wooden skewers and it can be done.

Bonnie said...

Just finished these...yum, and they are great looking as well!

Michelle said...

I'm glad you enjoyed them Bonnie!

Marla (SpecialMom Entrepreneur) said...

These look absolutely fabulous. I really don't like the regular meat/chicken with pepper kebabs my family doesn't eat half that stuff.

But we are planning a memorial day picnic and I think this would be a fabulous idea.

Do you think instead of the sausage I could use Ring bologne?

Can't wait to try it thanks for sharing.

Anonymous said...

Do you need to cook/boil the corn before grilling or does it get done along with the rest?

Michelle said...

Martha, I do think you could use ring bologna or kielbasa. Enjoy your memorial day picnic! I'm sure these will be a hit.

Anonymous, you don't need to cook the corn first. It will grill to perfection with the other items on the skewer. Do make sure you cook the potatoes first.

Karen @ http://scarlettbegoniasfancy.blogspot.com/ said...

This looks so incredible!!! Can't wait to try it! I'm also now following you... love it all.

Nicole said...

Do u use raw shrimp or pre cooked shrimp ? Looks like such a cute idea !

Michelle said...

Nicole, you definitely want to use raw shrimp. The longer you have shrimp on the grill, the tougher it will get. So starting with cooked will produce a rubbery texture.

Good luck!

All Things Yummy said...

I finally convinced the family to try camping so I'm on the hunting for good camping recipes. I love this. Can't wait to try it.

Anonymous said...

Do you thaw out shrimp or put them on frozen?

Michelle said...

Yes, if you are using frozen shrimp, defrost it first. But be sure to buy the kind that is NOT pre-cooked. When I do buy frozen, I only buy raw, peeled, deveined, tail off shrimp.

Anonymous said...

Thanks for sharing the recipe, I just did this yesterday for a big group of people...however left out the Tabasco sauce because I didn't have any, I also used smoked sausage because I bought the meat from a bulk food store.

My guests loved it and I loved how easy it was to modify this for our group of finicky eaters. I did some w/ the Old Bay Seasoned butter and others w/ just plain butter. I also did entire skewers of just all potatoes or shrimp, etc. for those who didn't like their food touching. Everyone raved & raved over how good it was. I preboiled my baby red potatoes, used thawed frozen uncooked shrimp, smoked sausage and corn on the cob.

While cutting the corn into smaller sections like pictured was harder that we thought and I had to have my dear hubby to help me. For putting the corn on wooden skewers we used our metal skewers to first make the hole for the wooden ones, since we were cooking for a crowd and didn't have enough metal ones to go around, it worked perfectly!

Nothing overcooked nor was anything undercooked; everything was absolutely delicious and it was a huge crowd pleaser hit that we will definitely use this recipe again.

Thanks again for sharing it w/ the rest of us!

Cassandra!

Anonymous said...

What is Old Bay seasoning? Can I get it in a local grocery store?

Michelle said...

Anonymous, yes you can get Old Bay in the grocery store. Usually in the same aisle as spices.

Unknown said...

I had this problem my first time trying these. Solution: boil the corn also. The core seems to "loosen up" when it's been boiled.

Katie said...

Wow! These were so yummy. My husband and I gobbled them up. We didn't have any Old Bay seasoning, and so I substituted with Tony Chachere's. It gave it a delicious, extra spicy kick! I also used smoked sausage instead of andouille.

Lindsey said...

Im making these tonight! Ill let.you know how it goes :)

Michelle said...

Lindsey, please do!

Nora C said...

I should have read all the comments first...I bought pre-cooked shrimp 8( I bought a big enough bag that I could make my shrimp creole with the left overs LOL. I will have hubby go back to the store, I don't want to leave the shrimp out!

Brandee said...

I did these today and I must applaud you for a very great recipe you provided to us! This was easy, fast and oh so delicious!! The only tweak I did was to use a whole stick of butter for the basting instead of a half. It gave it a twang of heat and left the corn very buttery (which I love).

Thanks again Michelle!!

Michelle said...

Nora! Oh no! Not a total loss though, especially if you can still get fresh shrimp. A lot of stores are closed on the 4th, so I'm glad you were able to get more.

Brandee- I'm glad you enjoyed these!

Anonymous said...

I absolutely LOVE Frogmoor Stew, so I'm def. going to love it on a stick cooked on the grill, ha ha! Thanks for sharing =)

Anonymous said...

This was delicious, would definitely make again. This time, I omitted the shrimp bc my husband and I are not huge fans, but might try it next time! I also used Chesapeake bay seafood seasoning (all I found at my teeny grocery store), so not sure if there is a difference between old bay but still tasted great!

Anonymous said...

Throwing these on the grill as we speak- very excited to enjoy them in 10 minutes or so! Thank you for the pre boil tip and I can't wait to try them!

Anonymous said...

These look delicious! I want to make them for a camping trip I'm going on in a few weeks... any suggestions or tips for getting the corn onto the skewers?
Thanks!

Anonymous said...

These look delicious! I want to make them for a camping trip I'm going on in a few weeks... any suggestions or tips for getting the corn onto the skewers?
Thanks!

Michelle said...

For threading the corn on the skewers, all I can say is patience is your friend. I put the cut side of the cob down and jab the skewer into it, then carefully push the skewer through.

Jenny Maddox said...

Our family loves these! I linked to this recipe through my blog - http://www.themaddoxfamily.net/2012/09/shrimp-boil-kebabs.html

Terry Gommer said...

My husband and I are seasoned campers and I can't wait for this years camping season to begin. I am definitely goiing to make these. Such a nice change over regular camping foods. These kabobs are something that everyone in our group will surely love. Thank you for the idea and reciepe.

Kris said...

I made these for Mother's Day and it was a huge hit! I used kielbasa and added red, yellow & orange chopped peppers. Also, I didn't use the butter concoction, but everything tasted great.

Getting the corn skewered was tricky but I used my meat thermometer to create a guide hole of sorts.

Thanks for the delicious recipe!

Anonymous said...

Does the corn really cook up in 8 minutes?? I would have thought like the potatoes boil them first then grill to finish.... ????

Michelle said...

Anonymous, you're right. And the very first line of the instructions says to do just that.

Chris Knauss said...

Made this for dinner tonight and it was delicious!
The recipe was very easy to follow.