Recipe courtesy of Michiel Perry
Lowcountry Shrimp and Sausage Muscadine Skewers
- Level: Easy
- Yield: 10 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 161
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 153
- Sodium
- 303
- Total: 45 min (includes soaking time)
- Active: 15 min
Ingredients
1 cup muscadine wine or cider
1 tablespoon olive oil
1 1/2 teaspoons sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cloves garlic, grated
1 tablespoon honey
1/4 teaspoon smoked paprika
2 pounds jumbo shrimp (16/20), cleaned and shelled
4 smoked sausage links, sliced into medallions 1/2 inch thick
Neutral oil with a high smoking point, for the grill
Directions
Special equipment:
ten 12-inch-long wooden skewers- Fill a baking dish with water and place ten 12-inch-long wooden skewers in it to soak for 30 minutes.
- In a small bowl, add the muscadine wine, olive oil, salt, pepper, garlic powder, onion powder, garlic, honey and paprika. Whisk to combine. Reserve 1/4 cup of the sauce for serving.
- Thread the shrimp and sausage onto the skewers, alternating between the two and leaving a 2-inch space at the blunt end of each skewer for a handle. Using a pastry brush, coat each skewer in some of the remaining muscadine sauce. Be sure to brush all sides.
- Heat a grill over medium-high heat; oil the grill grates.
- Place the skewers on the grill and cook until the shrimp are opaque with some nice crispy caramelization, brushing with more sauce as they flip and cook, 3 to 5 minutes. Drizzle with the reserved sauce and serve!