Monday, July 19, 2010

The Zack and Katie project: Shrimp and Sausage skewers

This meal was inspired by my friend Melody. I wanted to make something new one night but I had no inspiration. So I asked my friends what they wanted to eat. Mel responded with Strawberry Spinach salad and baked oven fries. So all I had to come up with was the meat. Out came the most recent issue of Bon Appetit and a promising Shrimp and Sausage skewers recipe. I was even more excited when I realized that this could be a Zack and Katie project meal. I am not normally a spicy kind of gal so I wanted to add another dimension to this meal. So I picked up some Orange apricot marmalade at the same shop where I bought the sausage and glazed half of the skewers with that. This meal is more filling than you would expect and stands up just fine when only paired with some corn, or a simple salad. But you can go all out and make potatoes and veggies to go with it as well.

Shrimp and Sausage Skewers adapted from Bon Appetit

¾ cup olive oil

4 large garlic cloves, pressed

2 tablespoons chopped fresh thyme + 1 T dried thyme

3 teaspoons smoked paprika

6 teaspoons Sherry wine vinegar

¾ teaspoon salt

½ teaspoon freshly ground black pepper

1/4 teaspoon dried crushed red pepper

1 1/2 lbs uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined

4 pieces of pre cooked sausage 1-inch-long pieces

12 cherry tomatoes

12 2-layer sections of red onion wedges

1 jar of orange marmalade or other sweet preserve

Special Equipment

6 long metal skewers

6 long bamboo skewers soaked in water

View full recipe

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 skewer. Arrange skewers on large rimmed baking sheet. DO AHEAD Can be made up to 6 hours ahead.

Prepare barbecue (medium-high heat). Brush 6 of skewers on both sides with glaze from 1 bowl. Brush the remaining 6 skewers with the orange marmalade. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze or marmalade, 6 to 8 minutes.

Arrange skewers on platter. Serve with remaining bowl of glaze and marmalade.

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