Recipe: Shrimp and sausage skewers with paprika glaze

Published: Wednesday, Jun. 26, 2013 - 12:00 am | Page 4D
Last Modified: Thursday, Jun. 27, 2013 - 8:32 am

Serves 6

Beautifully colored and savory, a single skewer makes a satisfying portion. Because the skewers are on the grill just long enough to cook the shrimp (and not long enough to cook sausages through), be sure to use a cooked smoked sausage.

You'll need six 12-inch-long metal skewers.

Make ahead: The glaze can be made and the skewers can be assembled up to 6 hours in advance.

Adapted from "The Grilling Book: The Definitive Guide From Bon Appetit," edited by Adam Rapoport (Andrews McMeel, $45 , 432 pages).

INGREDIENTS

3/4 cup extra-virgin olive oil

4 large garlic cloves, minced

2 tablespoons chopped thyme

5 teaspoons smoked paprika (pimenton)

4 teaspoons sherry vinegar

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

12 extra-large shrimp (13 to 15 per pound), peeled and deveined

1 pound cooked smoked sausage, such as andouille or linguica, cut crosswise into 1-inch pieces

12 cherry tomatoes

12 red onion wedges (thick or thin, your preference)

INSTRUCTIONS

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Whisk together the oil, garlic, thyme, smoked paprika, vinegar, salt, black pepper and crushed red pepper flakes in a medium bowl. Reserve half of the glaze by transferring it to a separate bowl. Refrigerate until ready to use.

Thread the shrimp, sausage pieces, tomatoes and onion sections alternately onto the metal skewers, dividing the elements evenly. Arrange the skewers on a large rimmed baking sheet. Use half of the glaze to coat them thoroughly and evenly. Cook uncovered for 6 to 8 minutes, turning the skewers as needed and brushing occasionally with that glaze, until the shrimp are just opaque in the center.

Divide the skewers among individual plates. Serve warm or at room temperature. Pass the reserved glaze at the table.

Per serving: 310 calories, 24 g fat, 6 g saturated fat, 70 mg cholesterol, 650 mg sodium, 8 g carbohydrates, 1 g dietary fiber, 3 g sugar, 16 g protein.

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