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MAIN DISHES- SEAFOOD-
SHELLFISH:
Mixed Grill of Shrimp,
Sausage and Mushrooms
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Mixed
Grill of Shrimp, Sausage and Mushrooms |
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Great kebob
recipe from Bon Appetit, July 1993...
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¾
cup |
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olive oil |
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2
Tbs |
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packed fresh thyme leaves (or 1 T.
dried) |
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2
large |
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garlic cloves, minced |
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½
tsp |
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dried crushed red pepper |
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32
large |
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uncooked shrimp, peeled and deveined |
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32
medium |
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crimini or button mushrooms, stems
trimmed |
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8
bamboo |
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skewers, soaked 30 minutes in water (or
use metal skewers) |
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1½
lbs |
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andouille sausage or other spicy smoked
fully cooked sausage, cut into ¾" thick
rounds |
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1 |
In food
processor, blend oil, thyme, garlic and pepper
for 1 minute. Pour mixture into large bowl. Add
shrimp and let stand 1 hour at room temperature. |
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2 |
Remove
shrimp from marinade; reserve marinade. Thread 1
mushroom horizontally on 1 skewer. Hold 1
sausage piece in curve of 1 shrimp; thread
together on skewer, sliding next to mushroom.
Repeat, alternating a total of 4 mushrooms, 4
shrimp and 4 sausage pieces on each skewer. |
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3 |
Prepare
barbecue to medium- high heat. Bring reserved
marinade to boil in heavy small saucepan.
Arrange skewers on grill and brush with
marinade. Grill until shrimp are cooked through,
turning occasionally and basting with marinade,
about 8 minutes. Transfer to plates and serve. |
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Servings: 8 |
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Cooking Tips |
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*The skewers may be
threaded a day early. Cover and and chill reserved
marinade and skewers separately. |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper! would
make it again. "Fun
grilled item. We enjoyed this one very much. My kids helped
string the shrimp and veggies on the skewers!"
-Hilo,
HI
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