This is the main content.
Shrimp Boil Skewers with Corn Relish
Recipes
Shrimp Boil Skewers with Corn Relish
24 servings
35 minutes total

Ingredients

  • 4 quarts water
  • ¼ cup + ½ teaspoon seafood seasoning (+ additional, optional for serving)
  • 24 baby gold potatoes (about 1 ½ lb)
  • 4 links kielbasa (or smoked sausage; 8–12 oz)
  • 24 peeled/deveined extra-large shrimp (about 1 lb)
  • 24 (6-inch) wooden skewers
  • ¼ bunch fresh Italian parsley
  • 2 lemons, for wedges
  • 2 tablespoons unsalted butter
  • 1 (10.8 oz) bag frozen southwest-seasoned corn
  • 2 tablespoons red wine vinegar

Steps

    1. Combine water and ¼ cup seasoning in large stockpot; bring to a boil. Add potatoes to boiling water; simmer 10 minutes. Cut sausages into 1-inch-thick, diagonal slices (24 pieces). Thread 1 sausage slice and 1 shrimp onto each skewer (wash hands). Chop parsley finely (¼ cup). Cut lemons into wedges.
    2. Add skewers to pot with potatoes during last 4 minutes of cook time; cook until shrimp are pink and opaque, sausages are 165°F, and potatoes are tender but not falling apart. Drain thoroughly.
    3. Meanwhile, preheat large sauté pan on medium-high 1–2 minutes. Melt butter in pan, then add corn; cook 2–3 minutes, stirring occasionally, until hot. Stir in vinegar, parsley, and remaining ½ teaspoon seasoning.
    4. Thread 1 potato onto each skewer. Arrange skewers on serving platter; sprinkle with additional seasoning, if using. Serve with lemon wedges and corn relish.

Amount per 1⁄24 recipe serving: Calories 90, Total Fat 5g, Sat Fat 2g, Trans Fat 0g, Chol 30mg, Sodium 300mg, Total Carb 5g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 4%