Grilled Shrimp, Corn And Sausage
8
- Prep Time15 min
- Total Time30 min
- Makes4 servings
(Photo: Carmen Cheung; Produced by: Stephanie Han Kim; Food styling: Eshun Mott; Prop styling: Madeleine Johari)
This delicious surf and turf comes together in just 30 minutes.
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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