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Friday, November 26, 2010

And on to June.

    
Shrimp.
Sausage.
Red onions ad tomatoes. The ingredients are quite tasty on their own,but wrap them in a smoky paprika glaze and throw them on a grill,masterpiece! 
    We,my husband and I were both responsible for the June cover issue. See now,I like cooking with my husband and spending time with him in the kitchen. He's incredibly helpful and can make a mean breakfast burrito! He also can grill with the best of them and when I saw this cover recipe I knew this was right up his alley.
    The ingredients were also perfect for the both of us.I like shrimp a whole lot and he loves tomatoes and we both love sausage.I whisked together the glaze and took a quick taste... oh so good. The glaze has a depth that can't be beat,the richness of the paprika,kick of the crushed red pepper flakes and the smoothness of the olive oil,I could only imagine how it would taste with each bite.
   Well he got to grilling and I got the plates ready. You divide the glaze in two portions;one half for brushing over the skewers while they cook on the grill and the other half for dipping. Yes,yes,yes! I also made this delicious potato salad as a side,suggested by the fine folks at Bon Appetit,they are so with it over there. It was a great dinner and it tasted even better knowing how had we both worked on pulling it all together,that's the best recipe, really. Enjoy!
Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
Ingredients:
3/4 c olive oil
4 lg garlic cloves,pressed
2 TBL chopped fresh thyme
5 tsp smoked paprika
4 tsp Sherry wine vinegar
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried crushed red pepper flakes
12 uncooked extra-large shrimp( 13-15 per pound)
   peeled,deveined
12 1-inch-long pieces andouille or other fully-cooked
   smoked sausages
12 cherry tomatoes
12 2 layer sections of red onion wedges
nonstick vegetable oil spray
*special equipment* 
  6 long metal skewers
Directions:
1. Whisk oil,garlic,thyme,smoked paprika,Sherry wine vinegar,salt,black pepper,and crushed red pepper in a medium bowl to blend for glaze. Transfer half of the glaze to a small bowl and reserve for serving.
2. Alternately thread shrimp,sausage pieces,cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on a large-rimmed baking sheet.*do ahead* Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
3. Coat grill rack with nonstick cooking spray and prepare barbecue ( medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center,turning and brushing occasionally with more glaze,6-8 minutes.
4. Arrange skewers on a platter. Serve with remaining bowl of glaze.

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