Servings: 4 servings
Prep Time: 20 min
Cook Time: 25 min
6 baby red potatoes
2 tablespoons crab boil seasoning, such as Old Bay
1 ear corn, shucked, cut into 1-inch rounds
4 tablespoons butter
3 cloves garlic, finely chopped
2 teaspoons hot sauce
1 teaspoon cider vinegar
10 large shrimp, peeled and deveined
8 ounces fully cooked smoked pork sausage, sliced into 1/2-inch-thick rounds
Lemon wedges, for serving
Add the potatoes to a saucepan and cover with cold water. Add a big pinch of salt and 1 tablespoon of the seafood seasoning. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 10 to 12 minutes. Add the corn in the last 5 minutes. Drain and let cool.
Spray a grill pan with nonstick spray and heat to medium-high heat.
Melt the butter in a small skillet over medium heat. Once foaming, add the garlic and saute until fragrant. Stir in the hot sauce and vinegar. Remove from the heat and reserve half for dressing the skewers after they are cooked and the other half to glaze the shrimp as they grill.
Divide and thread the shrimp, sausage, potatoes and shrimp onto long metal skewers. Set on a baking sheet. Brush the reserved glaze on the shrimp, and then grill, brushing and turning on occasion, 6 to 8 minutes total. Serve the skewers with lemon wedges and drizzle with the reserved sauce.
My Recipe Box | Log in to view
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!