Spicy Shrimp and Sausage Skewers
Try this Spicy Shrimp and Sausage Skewers recipe, or contribute your own.
Try this Spicy Shrimp and Sausage Skewers recipe, or contribute your own.
- Carbohydrate 0.835071094974145 g
- Cholesterol 1.75000000147936 mg
- Fat 1.95610625093128 g
- Fiber 0.0704687513143722 g
- Protein 0.0857546876399267 g
- Saturated Fat 0.305615250173596 g
- Serving Size 1 1 Serving (47g)
- Sodium 40.0120156589979 mg
- Sugar 0.764602343659773 g
- Trans Fat 1.40845400117703 g
- Calories 21 calories
Step-by-step
- Soak skewers in water for at least 30 minutes to prevent them from catching fire on the grill. Pat shrimp dry with paper towels then toss in a large bowl with oil and 1 Tablespoon Cajun seasoning. Slice Andouille sausage the same thickness as the shrimp then tuck sausage slices between the curve of the shrimp and skewer (I fit three shrimp and sausage slices on each skewer.)
- Combine mayonnaise, remaining Tablespoon Cajun seasoning, and lemon juice in a bowl then mix to combine. Store in refrigerator (can be done 1-2 days ahead of time.)
- Preheat grill over high heat for 10 minutes then turn heat down to medium-high. Spray both sides of skewers with nonstick spray then grill for 1-2 minutes per side or until shrimp are opaque and cooked through. Serve skewers with dipping sauce.
Cajun seasoning carries the primary structural weight in this preparation, operating as both a direct dry marinade and a foundational element in the accompanying mayonnaise-based dipping sauce. Originating from the Louisiana culinary tradition, this spice blend typically incorporates paprika, cayenne, garlic powder, and onion powder to deliver immediate heat and earthy depth. Pairing crustaceans with smoked pork sausage reflects a long-standing coastal practice where available proteins are combined over direct heat to maximize output in minimal time.
- Soak bamboo skewers in water for at least 30 minutes before threading to prevent scorching over open flames, or substitute metal skewers if wooden ones are unavailable.
- Slice the andouille sausage links to match the thickness of the jumbo shrimp so both proteins make simultaneous contact with the grill grates.
- Pat the shrimp completely dry with paper towels prior to oiling; excess surface moisture will steam the protein rather than sear it.
- Preheat the cooking surface over high heat for 10 minutes to properly develop surface char, then reduce to medium-high before adding the food.
- Cook the seafood for 1 to 2 minutes per side, removing them immediately when the flesh turns opaque and firm to avoid rubbery textures.
- Store the prepared dipping sauce in the refrigerator for up to 2 days ahead of serving to allow the capsaicin and citrus flavors to meld.
Precision during the high-heat cooking phase ensures the shellfish retains its natural moisture while the spiced pork renders properly. Executing these specific thermal steps yields an assertive balance of smoke, spice, and clean acidity.
