Description
Jucy shrimp, charred corn, and smoky halal sausage skewers bathed in garlic butter. A Creole-inspired summer recipe with coastal flavors and bold seasoning for quick, crowd-pleasing meals.
Ingredients
Large shrimp
1 lb (peeled and deveined)
12 oz halal chicken sausage links (sliced into thick coins)
1 lb petite potatoes (red or gold varieties)
2 ears corn (cut into 1.5-inch rounds)
1½ tbsp Tony’s seasoning
½ cup unsalted butter (melted)
Instructions
Boil water in a large pot; add salt and submerge potatoes. Cook 12-15 minutes until tender but firm
Soak wooden skewers 30 minutes or brush metal skewers with oil
Alternate shrimp, sausage, and potatoes/corn on skewers
Melt butter in a saucepan, add Tony’s seasoning and minced garlic (not specified in article – added for flavor) to create a glaze
Preheat grill to medium-high heat; oil grates with high-smoke oil
Grill skewers 6-8 minutes, turning occasionally and basting with garlic butter every 2 minutes
Check shrimp doneness by firmness, not opacity
Notes
Substituted Andouille sausage with halal chicken sausage to comply with dietary restrictions.
Use 100% hardwood skewers for even charring.
Tony’s seasoning can be doubled for bolder flavor per the article.
- Prep Time: 20
- Cook Time: 15
- Category: trends
- Method: Grilling
- Cuisine: Creole-American
Nutrition
- Serving Size: 1 skewer
- Calories: 340
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 150mg