Shrimp Kebabs

It’s my husband’s birthday weekend and he deserves to be spoiled. Yesterday we saw “The Secret Garden” musical and had a nice dinner out. Today we took advantage of the Indian summer and while Rob was cleaning the gutters I made grilled shrimp kebabs which turned out fantastic. It’s amazing how a couple of warm, sunny days in winter can charge me with energy and motivation. Not that making these kebabs required much energy, but I just wanted to throw that fact out there. I told Rob he can pick anything he wants for dinner and I’d make it for him. He wanted a lobster. I take that back, anything BUT the lobster. No way am I going to put a living creature in the boiling water, watch it suffer, scream and die. I love you honey, but I don’t eat (or prepare) food that can look at me. He then settled on shrimp but wanted no ordinary shrimp. He wanted them on skewers with some other things, he said. With those instructions, I set out to surf the net for “shrimp with other things on skewers” recipe. I could have used any of the shrimp recipes I made before and put them on the skewer, but that would be cheating.
I found the winner on Michelle’s Cook Au Vin blog here and tweaked it just a bit because Rob doesn’t like too spicy food. I will be making this more often, summer or not. It is just that good.


Makes 4 kebabs

½ pound large raw Shrimp, peeled and deveined
8 small New Potatoes
½ pound (about 2) Andouille Sausages, cut into 1-inch rounds
2 small ears Corn
½ stick Butter, melted
1 teaspoon Tabasco sauce (increase per taste)
1 teaspoon Old Bay Seasoning
Pre-cook corn. Michelle didn’t cook the corn in her recipe, but I find it necessary. Not only it is easier to get them onto skewers (I recommend using the metal ones, but if you’re using the wooden skewers, this step is even more important) but the cooking time differs and you don’t want undercooked corn. Same goes for potatoes. Cook potatoes in salted water for about 15 minutes, until the potatoes are tender. Rinse with cold water. Cut corn into 1 ½ inch rounds. Thread potatoes, corn, shrimp, and sausage onto skewers. If you can’t find andouille sausages, use any smoked sausage or kielbasa you have available. Do not use pre-cooked shrimp, it will turn into rubber! If the shrimp are frozen, defrost them first.
Lightly oil grill (an indoor griddle works well too) and heat to medium-high. Melt the butter and combine with Tabasco and Old Bay Seasoning (found usually in the same isle as spices, but sometimes they keep it next to the fresh fish counter). Grill kebabs brushing with butter mixture occasionally and turning occasionally until the shrimp are cooked through about 8-10 minutes. Serve with rice or couscous and lemon wedges.

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Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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