Lowcountry Okra and Shrimp Kebabs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 533
- Total Fat
- 44
- Saturated Fat
- 21
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 237
- Sodium
- 1171
- Total: 20 min
- Active: 20 min
Ingredients
1 pound large tail-on shrimp, peeled and deveined
8 ounces andouille or smoked sausage, sliced into 1/2-inch rounds
One 10-ounce container cherry tomatoes
1 cup fresh okra, halved lengthwise
1 stick (8 tablespoons) unsalted butter
2 teaspoons garlic powder
2 teaspoons seafood seasoning, such as Old Bay
Pinch kosher salt
Pinch freshly ground black pepper
Juice of 1 lemon plus lemon wedges, for serving
Nonstick cooking spray, for the grill grates
Directions
Special equipment:
4 skewers, soaked in water 30 minutes if wood or bamboo- Preheat a grill for direct cooking over medium-high heat.
- Thread the shrimp, sausage, tomatoes and okra onto 4 skewers. Set aside in the refrigerator while the grill gets hot.
- Melt the butter in a small saucepan on medium-low heat on the stovetop, then add the garlic powder, seafood seasoning, salt, pepper and lemon juice.
- Spray the grill grates with cooking spray. Place the skewers on the grill, then brush with the butter mixture and cook, turning once and brushing again, for 5 to 6 minutes total. Remove from the grill and serve immediately with lemon wedges.