Frogmore Stew on a stick for 4th of July

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

Ingredients

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

Skewers

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

Directions

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.