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.