Shrimp Boil Kabobs
40 min·American
1 / 4
Ingredients
- ¼ cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon cajun seasoning
- 1 tablespoon chopped fresh thyme
- 1 pound baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into 6 pieces
- 1 pound medium shrimp, peeled and deveined
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 2 lemons, cut into wedges
- 2 tablespoons chopped fresh parsley leaves
Instructions
6 steps
- 1
In a small bowl, combine butter, garlic, cajun seasoning and thyme; set aside.
- 2
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
- 3
Thread potatoes, corn, shrimp and sausage onto skewers.
- 4
Preheat grill to medium high heat. Line grill with Reynolds Wrap® Aluminum Foil.
- 5
Place kabobs on grill on aluminum foil, brushing with butter mixture occasionally and turning once halfway, until shrimp are opaque and corn is tender, about 7-8 minutes.
- 6
Serve immediately with lemon wedges, garnished with parsley, if desired.
Progress
0 / 6 steps
