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.)
- 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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