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Jul 1, 2016

Grilled Shrimp Boil Kabobs (dairy + gluten free)

Our summer meals primarily consist of either tossing something on the grill, or throwing something together quickly before heading off to games, practices, the pool, etc. When we can find a few free evenings to enjoy a slower paced meal, I try to mix it up a bit and try new things, but still try to do our cooking outdoors as much as possible. I can't stand heating up the house by using the oven or stove when it's already a scorcher!

One of our family favorites is a good, old fashioned seafood boil. We've gone all out with crab legs before, which can get a little pricey, especially if you're trying to feed a crowd. Every now and then though, we like to enjoy the food without all the fuss. I've done shrimp boil packets many times as well, but this kabob version is super simple and easy to prep ahead. While a full blown seafood boil is great, this shrimp only version cuts the cost a bit and there's no need to stand over a huge pot of boiling water to enjoy the same flavors. 

I like to boil the potatoes a bit before putting it all on the grill. If your grill has a side burner like ours does, take advantage and do all of your cooking outside and keep your kitchen cool! If you don't have a side burner, you can definitely boil the potatoes indoors ahead of time so they'll be ready to go. I also boil my corn, but I'm sure you could pop it on the grill if you prefer as well. 

Grilled Shrimp Boil Kabobs (dairy + gluten free)

  • 1 1/2 pounds raw white shrimp, cleaned with tails attached
  • 2 - 14 oz. smoked sausage links, cut into 2-inch pieces
  • 6-8 new potatoes, washed and cut in half or quarters depending on size
  • 4-6 fresh corn cobs, cleaned
  • 2 Tbsp olive oil
  • 2 tsp cajun seasoning blend
  • Old Bay seasoning (optional), for serving
I personally buy shrimp from the seafood counter that has already been cleaned, which means the vein has been removed. They still have the outer shells and tails attached. Begin by rinsing the shrimp and removing the shells. You can remove the tails but I like to keep them attached. Store shrimp in the refrigerator until ready to cook.  

Wash and cut potatoes into pieces. Place a saucepan over medium heat and fill 2/3 with water. Bring water to a boil and add potatoes. Boil potatoes until fork tender, about 5 minutes. Drain and allow potatoes to cool to the touch.

In a bowl or plastic zip-top bag, combine the oil and seasonings. Add the shrimp, sausage, and potatoes and stir or shake until they are coated in oil and seasonings. 

Preheat grill to medium heat. Place a grill pan on one side of the grates (for the shrimp) to heat. Thread sausage pieces and potatoes onto skewers and place directly onto hot grill grates. Cook for about 10 minutes, turning the skewers periodically.

Bring a saucepan two-thirds full of water over medium heat to a rolling boil. Add the corn cobs and cook until corn is fork tender. Drain and transfer to a serving bowl or plate. 

When the sausage and potatoes are almost finished, place the shrimp in the hot grill pan. Using a metal spatula, toss the shrimp periodically until it turns pink and begins to curl. Allow shrimp to cook for about 3 minutes or until just cooked, begin careful not to overcook as they will get tough. 

Using hot pads or an oven mitt, carefully transfer the skewers to a baking sheet or serving platter. When the shrimp is cooked, transfer from the grill pan onto the serving platter. Sprinkle with Old Bay and chopped fresh parsley (optional) just before serving. 

I find it best to keep the shrimp separate from the potatoes and sausage when grilling because the shrimp does not take nearly as long to cook as the rest, which is why I use a hot grill pan. You could thread the shrimp onto the skewers instead if you prefer. 

Another delicious serving idea is to have lemon wedges and melted, dairy-free butter on the side for dipping. Enjoy!

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