Fire up the grill – shrimp, andouille, corn and potatoes are skewered and brushed with Old Bay-infused butter for a delicious spin on a southern classic.
This was the second dish we brought to our Supper Club‘s Food on a Stick dinner. It was a really unique and tasty addition to the meal!
I used 2 different types of andouille since one of the members of our club doesn’t eat pork or beef. I was surprised to find that there were chicken and turkey varieties, too!
This dish takes a bit of assembly time, and it’s not super easy to thread the wooden skewers through the corn, but I managed to get it done.
Once the skewers are assembled, you brush them with a mix of butter and Old Bay Seasoning. I don’t have any Old Bay at home, so I used Penzey’s Chesapeake Bay Seafood Seasoning, which is pretty much the same thing. There are also lots of resources online for making your own Old Bay mix.
I love the idea of pre-cooking potatoes to add to skewers that you then grill. It’s a nice way to get meat and potatoes all in one place!
I used a mix of red, white and purple potatoes to add a bit of color, and sprinkled some chives from my garden on top of the platter before serving to liven things up a bit.
These were absolutely delicious, and definitely something I’d like to serve at a party again!
Here’s a shot of all of the foods-on-sticks that we enjoyed that night (minus the drinks and dessert, which were also skewered!). What a fun meal!
Fire up the grill - shrimp, andouille, corn and potatoes are skewered and brushed with Old Bay-infused butter for a delicious spin on a southern classic.
Ingredients
Instructions
- Boil potatoes in salted water for about 12 minutes or until tender. Drain and cool slightly.
- Thread skewers with potatoes, shrimp, corn and sausage.
- Combine melted butter and Old Bay and brush onto skewers. Grill on medium high for about 5-8 minutes or until shrimp is cooked and corn is lightly charred. Serve immediately.
Notes
Recipe from Everyday Food via Framed Cooks
