Grilled Seafood Boil Skewers (Print Version)
# Ingredients:
→ Main Skewers
01 -
1 lb large raw shrimp, peeled and deveined
02 -
12 oz Andouille sausage, sliced into rounds
03 -
1 lb petite red or gold potatoes
04 -
2 ears of corn, cut into 1.5-inch rounds
05 -
1-2 tbsp Tony Chachere's Bold Creole Seasoning
06 -
8-10 metal or soaked wooden skewers
07 -
Olive oil for brushing
→ Crab Boil Garlic Butter
08 -
1/2 cup (1 stick) unsalted butter
09 -
2 tbsp Tony's Supreme Crab Boil seasoning
10 -
4 cloves garlic, minced
11 -
Juice of 1/2 lemon (optional)
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add the potatoes and cook for 12-15 minutes until they're fork-tender but still hold their shape. During the last 5 minutes, add the corn rounds. Drain everything well and let them cool while you prep the other ingredients.
02 -
Now for the fun part! Thread the shrimp, sausage slices, potatoes, and corn onto your skewers in alternating order - this creates beautiful color and ensures every bite has a mix of flavors. Brush everything lightly with olive oil and season generously with the Creole seasoning.
03 -
In a small saucepan, melt the butter over low heat. Stir in the crab boil seasoning, minced garlic, and lemon juice if using. Keep this warm on the side - it's going to be the star of the show when you baste those skewers!
04 -
Preheat your grill to medium-high heat (around 400-450°F). Make sure the grates are clean and well-oiled to prevent sticking. Place the skewers directly over the flame and grill for 2-3 minutes per side until the shrimp turns opaque and everything gets those beautiful grill marks.
05 -
In the final minute of grilling, brush the skewers generously with that amazing garlic crab boil butter. The butter will sizzle and create incredible aromas. Remove from the grill and drizzle with any remaining butter before serving hot.
# Notes:
01 -
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning
02 -
Don't overcook the shrimp - they're done as soon as they turn pink and opaque
03 -
Parboiling the potatoes and corn ensures they cook evenly on the grill
04 -
This recipe works great for outdoor parties and can easily be doubled for crowds