Grilled Shrimp, Corn And Sausage
4
- Prep Time15 mins
- Total Time30 mins
- Makes4 servings
(Photo: Carmen Cheung; Produced by: Stephanie Han Kim; Food styling: Eshun Mott; Prop styling: Madeleine Johari)
Day three of our five easy weeknight meals made in 40 minutes or less! Add some summer fun to your Wednesday dinner with delicious surf and turf.
Ingredients
680 g mini yellow potatoes
3 corn cobs, husks removed
1/4 cup unsalted butter, melted
2 tsp celery salt
1 tsp smoked paprika
1/2 tsp pepper
1/4 tsp allspice
1/8 tsp cayenne pepper
1 kg frozen large shrimp in the shell, thawed
250 g kielbasa sausage, cut into 1-in. pieces
2 tbsp finely chopped parsley
Instructions
Bring a large pot of water to a boil. Add potatoes and cook until fork-tender, 5 to 7 min. Add corn during the last 3 min of cooking. Drain very well and transfer to a baking sheet.
Preheat barbecue to medium-high. Stir butter with celery salt, paprika, pepper, allspice and cayenne in a small bowl. Add shrimp and sausage to baking sheet. Brush with seasoned butter.
Oil grill. Barbecue corn, potatoes, shrimp and sausages until grill marks form and shrimp turn pink, 2 to 3 min per side. Transfer to a platter. Cut each corn cob into 4 pieces. Sprinkle with parsley.