Dandy® Shrimp Boil Brochettes

Close up shrimp kebab

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What You Need

  • 1 1/2 lbs. Shrimp, large, peeled and deveined
  • 2  Smoked Andouille Sausages, sliced 1/4 inch thick
  • 2 Ears Dandy® Super Sweet Corn, each cut into 4 wheels
  • 1 lb. Red Potatoes, cut into wedges
  • 2 Tbsp. Extra-Virgin Olive Oil
  • 3 tsp. Old Bay Seasoning, divided
  • 1 pkg. Dandy® Radish Coins
  • 1 Lemon, sliced into thin slices
  • 4 Tbsp. Butter, melted
  • Sea Salt
  • Freshly Ground Black Pepper
  • 2 Tbsp. Fresh Parsley Leaves, chopped, divided

Make It

Preheat grill to medium-high.

In a medium saucepan, bring water to a boil, add salt and potatoes and simmer until potatoes are tender. Remove from water and allow to cool until ready to use.

In a medium bowl, coat the shrimp in the olive oil, half of the Old Bay seasoning, and half of the parsley. Toss and let marinate for 15 minutes.

In another bowl, toss the corn, cooked potatoes, radishes, melted butter, and remaining Old Bay and parsley.

If using bamboo skewers, soak them in water overnight so they don’t burn. Thread shrimp, lemon, radish, potatoes, sausage and corn onto skewers. Grill skewers until shrimp is opaque and lemon is charred, about 4-5 minutes total, flipping one time each. Enjoy!

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