Best 7 Grilled Shrimp And Sausages Recipes

GRILLED CAJUN SHRIMP AND ANDOUILLE SAUSAGE

Steps:

• Build a medium fire on one side of a charcoal grill. If using a gas grill, heat one side to medium-high. Line a baking sheet with foil. In a small bowl, combine paprika, salt, Old Bay, garlic, onion, cayenne, thyme, and sugar. Stir until evening mixed. Stir in oil to make a paste. Place cleaned shrimp in a medium bowl. With your hands, rub the spice paste all over the shrimp, getting some under the shells if possible. Set shrimp in refrigerator for 15 to 20 minutes. Carefully wash your hands to remove all the pepper. If you don't and you rub your eyes, you'll be sorry! Preferably using flat metal skewers (which don't burn and keep the food from spinning), thread 3 shrimp on each skewer, piercing through the tail and the body so that they are in a crescent shape, alternating with pieces of Andouille. Make sure you leave space between them so they cook evenly. Place skewers on the prepared baking sheet. Oil the grill with a paper towel (use tongs). Place skewers over hot fire and cook for 1 to 2 minutes. Turn each one over and move it to the cool side of the grill. Cook for another 1 to 2 minutes or until shrimp turn pink and are firm to the touch. Err on the side of removing them slightly before they are done. The residual heat will finish cooking them. Remove the dirty foil from the baking sheet so you are placing the cooked shrimp on a clean surface. I like to serve them laid across a mound of rice to catch all the spicy juices. Sort of a mock Jambalaya. Serve immediately. Dig in and enjoy!

GRILLED SHRIMP AND SAUSAGE KABOBS

Steps:

• Heat gas or charcoal grill. In small bowl, combine chili sauce, honey and garlic powder; mix well. Alternately thread sausage, shrimp and bell pepper onto four 12 to 14-inch metal skewers. Brush kabobs with some of chili sauce mixture; reserve remaining sauce mixture.
• When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until shrimp turn pink, turning kabobs and brushing frequently with reserved sauce mixture.
• Bring any remaining chili sauce mixture to a boil. Serve warm mixture with kabobs.

GRILLED ANDOUILLE SAUSAGE AND SHRIMP OVER GRILLED GRITS

Steps:

• Grilled Grit Squares:
• To prepare grits, bring the water and salt to a boil in a large saucepan over high heat. And gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes. Remove from heat and stir in the cheese, white pepper, and pepper sauce.
• Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for 30 minutes. Invert grits onto a cutting board and cut into 6 squares. Put the squares on a grill pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side. Remove from the pan to a plate and keep warm.
• Heat grill to medium heat.
• Put the andouille sausage on the grill and start to cook.
• In a saute pan, over the grill, add the butter and melt. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are tender, about 8 minutes. Remove the sausage from the grill. Dice, add to roux, and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp and stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the green onions. To serve, put a grilled grits square in the center of each serving bowl. Spoon the sausage/shrimp mixture over the grits and garnish with parsley or chive sprigs before serving. If desired, serve with Grilled Collard Greens.

GRILLED SHRIMP AND ANDOUILLE SAUSAGE WITH HOT RAVIGOTE SAUCE

Steps:

• PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat. Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens. Add in the butter whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving. Slice the andouille into 36 (1/2-inch) diagonally cut slices. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through. Serve 2 skewers per person with a portion of Hot Ravigote Sauce.

GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA GLAZE

Steps:

• Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
• Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
• Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
• Arrange skewers on platter. Serve with remaining bowl of glaze.
• * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.

GRILLED SHRIMP AND SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Dice onions, peppers, and sliced sausage.
• In a disposable aluminum pan, add the butter. Place over the grill.
• If serving with potatoes. add potatoes to the butter and begin cooking before adding the sausage and veggies.
• Add sausage, garlic, and veggies to the pan. Sprinkle with salt and pepper.
• When sausage and veggies are al dente, add shrimp. Cook for an additional 2-4 minutes until all of the shrimp are pink. Top with grated Parmigiano-Reggiano. Serve as is, with potatoes, over angel hair pasta, or rice.
• OPTIONAL: To serve over angel hair pasta. Follow steps 1-4. In addition, boil pasta like normal until al dente. Drain water. In a large frying pan add 3-5 Tbsp. unsalted butter. Continue cooking the butter until you see it foaming and the butter getting brown. Add the drained noodles and fry them in the butter for 1-3 minutes, or until the noodles have turned slightly brown from the butter. Put the noodles in a serving dish and top with the sausage, shrimp and veggie mixture and the Parmigiano-Reggiano.
• OPTIONAL: To serve over rice. Follow steps 1-4; in addition cook rice like normal. Put the rice in a serving dish and top with the sausage, shrimp and veggie mixture. Add the Parmigiano-Reggiano.

GRILLED SHRIMP

Steps:

• Heat grill to medium-high; lightly oil grates. Peel and devein shrimp. Thread shrimp horizontally onto five 12-inch-long skewers. Grill, turning skewers over once, until shrimp are opaque throughout, 4 to 6 minutes. Remove from skewers, and if desired, serve over watercress with lemon wedges.