Shrimp and Andouille Skewers with Roasted Tomatoes

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by: Texan






I have had some of my best meals at the beach, and I don’t mean in posh dining rooms with ocean views. I mean literally on the beach ...sitting at a plastic table under an awning while a couple cooks worked nearby on a hot grill. Back home I made attempts to recreate these meals and, to be honest, I wasn’t always successful. To grill the fish just right, so it is full of flavor and it doesn’t stick or break apart on the grate, requires a little finesse. The secrets to success aren’t difficult, but they make a huge difference. For example, it seems so obvious to me now, but it took a griller in Baja to teach me about cutting slashes in a whole fish to help the marinade penetrate the flesh.




ingredients

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serves: 4-6

32 large shrimp (about 1 1/2 pounds, peeled and deveined, tails removed)

12 cherry tomatoes

6 ounces andouille sausage

2 tablespoons finely chopped fresh Italian parsley

MARINADE:

1 lemon juice

2 teaspoons extra virgin olive oil

1/4 teaspoon granulated garlic

1/4 teaspoon paprika

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Shrimp and Andouille Skewers with Roasted Tomatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 343

  • Total Fat: 16.8 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 240.3 mg
  • Sodium: 1483.1 mg
  • Total Carbs: 17.4 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 10.5 g
  • Protein: 31.7 g
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preparation

1.  To make the marinade: In a medium bowl, whisk the marinade ingredients. Add the shrimp and toss to coat evenly. Cover and refrigerate up to 30 minutes.

2.  Cut each of the tomatoes in half through its stem. Cut the sausage crosswise into slices about 1/3 inch thick. Alternating the shrimp, tomato halves, and sausage, thread the ingredients onto skewers [be sure to skewer each shrimp through both its head and tail so it doesn’t spin around]. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Transfer the skewers to a platter and scatter the parsley over the top. Serve warm.

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