Shrimp Boil Kebabs

I’m going to try something a little different this week; it’s Grill Week!  That’s right, 7 days filled with recipes that will remind you that summer’s not over yet.  I’m going to start off with a fantastic recipe for Shrimp Boil Kebabs.  This became an instant favorite for me!  Corn, shrimp, potatoes, & andouille sausage are slathered in butter, Tabasco sauce, and Old Bay for a perfectly satisfying and spicy meal.  You must try this!

Shrimp Boil Kebabs        Print Recipe Here

From: Cook Au Vin


1/2 pound small new potatoes
2 small ears corn, cut into 1 1/2 inch rounds
1/2 pound andouille sausage, cut into 1 inch rounds
1/2 pound large shrimp, peeled and deveined
1/2 stick butter, melted
4 teaspoons Tabasco
2 teaspoons Old Bay Seasoning


Bring a pot of salted water to a boil and boil potatoes for 12-15 minutes, until fork tender. Drain potatoes and rinse with cold water. Skewer the potatoes, corn, andouille, and shrimp on kebabs (should make about 4).

Fire up the grill to medium-high. Oil the grill lightly.

Combine the butter, Tabasco, and Old Bay in a small bowl. Place kebabs on the grill, turn and brush while cooking. Cook time is about 8 minutes. Remove from grill and serve with lemon wedges. Enjoy!

Prep the corn, shrimp, potatoes, & sausage.

Mix melted butter, Old Bay, and Tabasco sauce.

Thread the goods onto the skewers.

Grill for about 8 minutes.

Bon appétit!

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