Grilled Shrimp And Sausage Skewers With Smoky Paprika Glaze Recipes
GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA GLAZE
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Provided by Jeanne Kelley
Categories Low Cal High Fiber Backyard BBQ Dinner Sausage Shrimp Summer Grill Grill/Barbecue Paprika Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
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.
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GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA …
2020-12-23 Cover and chill skewers and bowls of glaze separately. Coat grill rack with nonstick spray and heat grill to medium-high. 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 …
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- Special equipment: 6 long metal skewers (If using bamboo skewers, be sure to soak them in water for at least an hour, to prevent burning while on the grill.)
- Whisk oil, garlic, thyme, smoked paprika, vinegar, salt, black pepper, and crushed red pepper in a medium bowl to blend for the 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 a large rimmed baking sheet. This can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
- Coat grill rack with nonstick spray and heat grill to medium-high. 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.
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- Using 10-inch wooden skewers, pierce each with a slice of sausage, a jalapeno slice, a piece of shrimp, then a slice of red bell pepper. Repeat. Each skewer should hold 16 pieces.
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2010-05-10 Transfer half of glaze to small bowl and reserve for serving. Step 2 Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers.
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4/5 (42)Servings 6
- 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.
GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA ...
2016-08-28 Thread shrimp, sausage pieces, cherry tomatoes, and onion on skewers. Arrange skewers on large rimmed baking sheet. Preheat grill to medium-high heat. Brush skewers on both sides with glaze, coating well. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze…
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