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Grilled Shrimp, Corn And Sausage

7

  • Prep Time15 min
  • Total Time30 min
  • Makes4 servings
Grilled shrimp, corn and sausage in a pan

(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.

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