Low Country Shrimp Boil Skewers

Shrimp Boil Skewer PHOTOGRAPHED BY JENNIFER DAVICK; PROP STYLING: LYDIA DEGARIS PURSELL; FOOD STYLING: MARIAN COOPER CAIRNS
Shrimp Boil Skewer
PHOTOGRAPHED BY JENNIFER DAVICK; PROP STYLING: LYDIA DEGARIS PURSELL; FOOD STYLING: MARIAN COOPER CAIRNS

 

Recipe from The Slim Down South Cookbook by Carolyn O’Neil, MS RD

Shrimp Boil Skewers

Fall in love with the flavors of Fall! Warm up with a Low Country Boil featuring shrimp, sausage, corn and potatoes. #lovethsouth #slimdownsouth

Get the flavor of a shrimp boil without the mess—or the calories! These skewers are perfect for a backyard party and already portioned for you.

 

Makes 24 servings

Hands-On 30 min.

Total 1 hour

 

24 (6-inch) wooden skewers

2 Tbsp. butter

¾ cup finely chopped red bell pepper

½ cup finely chopped sweet onion

1 garlic clove, minced

2 cups fresh corn kernels (about 4 medium ears)

½ to ¾ tsp. Creole seasoning

¼ cup chopped fresh flat-leaf parsley

1 Tbsp. red wine vinegar

¼ cup Old Bay seasoning

24 baby red potatoes (about 1 lb.)

½ lb. smoked sausage, cut into 24 slices

24 peeled and deveined, extra-large raw shrimp (about 1¼ lb.)

 

  1. Soak skewers in water 30 minutes. Melt butter in a medium skillet over medium heat; add bell pepper and next 2 ingredients, and sauté 4 minutes. Stir in corn and Creole seasoning, and sauté 3 minutes. Remove from heat, and stir in parsley and vinegar.2. Bring Old Bay seasoning and 5 qt. water to a boil, covered, in a large stockpot. Add potatoes, and cook, uncovered, 10 minutes. Add sausage, and cook 3 minutes. Add shrimp; cook 3 minutes or just until shrimp turn pink and potatoes are tender. Drain.3. Thread 1 potato, 1 shrimp, and 1 sausage piece onto each skewer. Arrange on serving plates or a long shallow platter. Spoon corn mixture over skewers.

    Serving size 1 skewer CALORIES 78; FAT 3.7g (sat 1.6g, mono 1.5g, poly 0.3g); PROTEIN 5.3g; CARB 6.3g; FIBER 0.7g; CHOL 38mg; IRON 0.4mg; SODIUM 165mg; CALC 19mg

 

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