This year since it was being played in New Orleans, I wanted to do a tribute to an amazing city. So I made Shrimp Boil Skewers, a take off on a Low country boil. (Which we did for my daughters after wedding brunch) We love New Orleans.
I was discouraged because there were some left... Not a good sign but they were gobbled up at the office today. If I did this again, I would do it for something being served ASAP, not sitting on a counter for a couple hours. It does not work well to warm up shrimp.
Today I got great feedback from a day old dish, maybe because I am their boss??? But anyway, I think this recipe is a keeper. It is fun. Plus Rebeca from Baton Rouge gave it a thumbs up.
Shrimp Boil Skewers
From Southern Living April 2012.
2 tablespoons butter
3/4 cup finely chopped red pepper
1/2 cup finely chopped onion
1 garlic clove minced
2 cups fresh corn kernels
3/4 teaspoon Creole seasoning
1/4 cup chopped fresh flat leaf parsley
1 tablespoon red wine vinegar
1/4 cup Old Bay Seasoning
24 baby red potatoes
1/2 lb smoked sausage cut into 24 slices
24 peeled and defined, extra large raw
24 six inch wooden skewers.
Melt butter in a medium skillet over medium heat: add bell peppers and next two ingredients and sauté 4 minutes. Stir in corn and creole seasoning and sauté 3 minutes. Remove from heat and stir in parsley and vinegar
Bring Old Bay Seasoning and 5 quarts to a boil, covered in a large stockpot
Add potatoes and cook uncovered for 10 minutes. Add sausage and cook for 3 minutes.Add shrimp and cook and cook 3 minutes or just until shrimp is pink( I think I cooked the shrimp too long). Drain.
Thread the potato, shrimp, and sausage onto the skewer. Arrange on the platter and spoon the corn salsa over the skewers.
Again I think this needs to served ASAP. I got several cool hot sauces in small bottles to put next to this dish. I loved the Cajun Love.
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Location:Marie and Steve's.