After nosing around the internet, looking for good recipes ideas for July 4th, er, I mean to share with you guys for July 4th, I came across this beauty for Shrimp Boil on skewers. It’s what those of us who grew up going to the Lowcountry of South Carolina – a.k.a. the beaches — around July 4th would call Frogmore Stew. What’s also known as Low Country Boil is shrimp, corn, potatoes and sausage thrown into a pot and boiled. This recipe from www.purewow.com keeps it a little more civilized and savory, because it’s slathered with Cajun butter and cooked on a grill. That – and the skewers you serve it with, rather than throwing everything into a pile in the middle of a table – make it a great recipe for not just July 4th but tailgating throughout the summer and fall. Without further ado, the recipe from www.purewow.com:
Shrimp Boil Skewers
Spicy Cajun Butter
6 tablespoons unsalted butter
1 tablespoon chile powder
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 pinch red-pepper flakes
1 pound baby potatoes (red or yellow)
1 pound unpeeled shrimp
1 pound smoked andouille sausage, sliced
4 ears corn, each cut into 4 to 6 pieces
Salt and freshly ground black pepper
¼ cup chopped fresh parsley
1 lemon, cut into wedges
1. Make the Cajun Butter: In a small pot, melt the butter over medium heat. Stir in the chile powder, paprika, garlic powder, black pepper, thyme, oregano, cayenne pepper and red-pepper flakes; heat for 30 seconds to 1 minute. Set aside.
2. Cook the Potatoes: Put the potatoes in a medium pot and add enough water to cover by 1 inch. Bring to a boil and cook until just barely fork tender, 7 to 8 minutes. Drain.
3. Assemble the Skewers: Arrange 3 shrimp, 3 pieces of sausage, 3 potatoes and 2 pieces of corn on each skewer.
4. Brush each skewer generously with the Cajun butter and season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred on both sides, 4 to 5 minutes per side.
5. Serve immediately, garnished with parsley and lemon wedges.
Content Editor for Inside Tailgating magazine and insidetailgating.com, freelance writer and author of “Ballplayer,” the Chipper Jones biography that came out in April of 2017. Former sportswriter for the Atlanta Journal-Constitution, wife, mother of three young sons and certified Dookie. Contact at firstname.lastname@example.org.