Grilled Shrimp, Corn And Sausage
By Chatelaine1
PREP TIME
15 min
TOTAL TIME
30 min
Serves
4
(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.
