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Shrimp and Andouille Sausage Skewers


Go to (How_to_prepare_Red_Snapper subpage)

Difficulty Level:     

Yield: 4 Servings


How to prepare the Skewers: 

  1. Thaw shrimp in running water. Peel the shrimp shell down to the last section, leaving the last section and the tail fins intact.
  2. Cut down the back of the shrimp and pull out the vein using a small sharp knife.
  3. Cut 1⁄4 off of each end of the andouille sausage to square up the ends.
  4. Cut the sausage across into 2 equal lengths. Cut each log across in half, and then cut each of these again in half until you have 8 each 1⁄2 thick.
  5. Lay the rounds on a cut side and cut each round in half into 2 half moons. You should now have 16 half-moons per sausage.
  6. Lay 4 shrimp out on a surface, tail, and bodies facing the same way.
  7. Place a half-moon of sausage into the center of each shrimp with the cut sides of the sausage facing up and down. See image below.
  8. Skewer through the shrimp and sausage.
  9. Continue with the remainder of shrimp and sausage until you have used up all of your ingredients.
  10. Season with salt and pepper and grill over medium heat until shrimp have a minimum internal temperature of 140° and sausage is heated through.
  11. Serve with Tuscan Herb Butter.
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