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Shrimp and Andouille Kabobs with Roasted Tomatoes - Recipe

A different twist to the common kebob, this combines spicy sausage and mellow shrimp.
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Shrimp and Andouille Kabobs with Roasted Tomatoes Recipe
Directions
    Marinade:
  • In medium bowl, whisk marinade ingredients. Add shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes.
Skewers:
  • Cut tomatoes in half through the stem or leave whole. Cut sausage into slices approximately 1/4 inch thick.
  • Alternate shrimp, tomato, and sausage on skewers (skewer shrimp through the head and tail so that it won't spin on the kebab).
  • Preheat grill.
  • Grill over direct high heat until shrimp are firm to the touch and are turning opaque, approximately 2-4 minutes, turning once during grilling.
  • Transfer skewers to a platter, scatter with parsely, and serve warm.
 
 
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
- Marinade:
-3 tablespoons fresh lemon juice
-2 teaspoons olive oil
-1/4 teaspoon granulated garlic
-1/4 teaspoon paprika
-1/4 teaspoon kosher salt
-1/4 teaspoon fresh ground black pepper
- Kebabs:
-32 large shrimp (approximately 1 1/2 pounds) peeled and deveined, tails removed
-12 cherry tomatoes
-6 ounces andouille sausage (or italian brat sausage)
-2 tablespoons fresh parsley, finely chopped