Shrimp and Smokies

Each spring, I have to remember all of our favorite grill recipes. We grill throughout the year - steaks, chicken, etc. - but during the warmer months I make more elaborate recipes for the barbecue. Of course, I picked a cold rainy day for this one, but it still tastes good! This has been a favorite for a few years now. I'm always looking for new ways to cook shrimp and I've found a few good ones in BBQ USA by Steven Raichlen.(Green Lightning Shrimp is another).

Shrimp and Smokies, according to this recipe, are skewers of shrimp and chunks of andouille sausage with red pepper. They're basted with a beer based sauce that has lemon, garlic and a few other surprises. It's easy to make (they taste good without the sauce too). I use D'Artagnan Andouille - It's super smoky and spicy and it's cooked. Uncooked andouille wouldn't work here because the shrimp cook so fast. If all you can find is uncooked, precook the sausage or cook them on separate skewers.

This also makes a great appetizer - cook them the same way, but use smaller shrimp and cut the andouille into smaller pieces.

Give this recipe a try - and let me know you're favorite summertime BBQ recipes. I'm always looking for new ones!



Shrimp and Smokies
adapted from BBQ USA by Steven Raichlen

16 jumbo shrimp, peeled and deveined
12 ounces andouille sausage, cut into about 16 chunks
1 large red bell pepper, cut into 1 inch squares

For the sauce:
1 cup beer
1 clove garlic, peeled and smashed with the side of a knife
1 2-inch strip of lemon zest
2 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. dark corn syrup
1 Tbsp. liquid or dry crab or shrimp boil
4 Tbsp. cold unsalted butter cut into 1 inch chunks
Salt and pepper





Prepare the skewers: Alternate pieces of sausage, shrimp, and pieces of pepper onto skewers until all of the food has been used. Set aside.



Make the sauce: combien the beer, zest and garlic in a small saucepan and bring to a boil. Boil until the liquid is reduced by half. Stir in the crab boil, Worcestershire, lemon juice and corn syrup. Boil until the liquid is reduced to 1/2 cup. Remove from heat, discard the garlic and zest. Whisk in the butter one piece at a time then season to taste with salt and pepper.

Prepare the grill for direct grilling on high heat. When ready to grill, baste each skewer with some of the sauce and grill for about 3 minutes per side, basting occasionally, until shrimp are cooked to desired doneness.

Serve with the remaining sauce if desired.

Serves 4.