Grilled shrimp & sausage skewers with smoky paprika glaze – Holy cow! You needs these grilled shrimp skewers in your life this summer! They make for a super quick weeknight meal and double as one that’s fancy enough to serve to weekend cookout guests. Win Win!
If you haven’t picked up the June 2010 Bon Appétit yet, you are sorely missing out. Featured in this month’s magazine is the Ultimate Summer Menu Guide with more than 2,600 different mix-and-match menu combinations from 30 different dishes (2,688 to be exact). That’s incredible!
The first recipe I chose from the mouth-watering list of 30 was probably the most obvious: the cover recipe, Grilled Shrimp & Sausage Skewers with Smoky Paprika Glaze. Certainly a mouthful of a recipe name but seriously one of the best dishes I’ve made in a long, long time.
And this grilled shrimp skewer recipe definitely lived up to everything I hoped it would be!
The skewers were smoky, spicy and savory. And they were delicious!
Better yet, the recipe was a piece of cake to put together. Guys – like 15 minutes of prep and less than 10 minutes on the grill! SOOOO EASY!!
If you’re planning for guests, the skewers can be assembled hours in advanced and chilled until you’re ready to grill them. Don’t ya just love that?!
Grilled Shrimp & Sausage Skewers with Smoky Paprika Glaze
- Prep Time: 15min
- Cook Time: 6-8min
- Yield: 4 servings
To make this an easy weeknight meal or one you want to serve to guests, go ahead and prep these skewers in advance. The skewers and glaze can be made and assembled up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
¾ cup olive oil
4 large garlic cloves, pressed
2 tbsp chopped fresh thyme
5 tsp smoked paprika
4 tsp sherry wine vinegar
¾ tsp salt
½ tsp freshly ground black pepper
½ tsp dried crushed red pepper
12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
12 1-inch long pieces andouille or other fully cooked smoked sausages (such as linguiça; about 16 ounces)
12 cherry tomatoes
12 2-layer sections of red onion wedges
Nonstick vegetable oil spray
Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving. Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet.
Coat grill rack with nonstick spray and prepare barbecue (medium high heat) or heat a grill pan over medium high heat. Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
Arrange skewers on a serving platter. Serve with remaining bowl of glaze.
adapted from Bon Appetit, June 2010
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