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  • Writer's pictureTommy Centola

Shrimp and Sausage Skewers

Time for a couple of recipes featuring America's favorite seafood, Shrimp. This first one is straight from the grill.

3 tablespoons curry powder

1 small container plain or lemon yogurt

1 pound large shrimp. peeled and deveined

1 large sweet onion

1 pound andouille

Combine the curry powder and yogurt together in a bowl that's large enough to hold the shrimp. Add the shrimp and mix to coat. Allow to rest, refrigerated, for at least 1 hour, but not more than 2 hours.

When you are ready to cook, preheat the grill to a medium heat.

Cut the onion in half through the root to the tip. Cut slices of onion about 3/4-inch thick; they shouldn't be any thicker than the shrimp. Cut the andouille to the same thickness as the onion.

Remove the shrimp and shake off any excess marinade. Wrap each piece of sausage in a ribbon of onion, skewer, then add a shrimp, snugging to around the onion and sausage as much as possible. Use small skewers with 1 shrimp. one onion and one sausage bite for appetizer serving, two to three per skewer for larger servings.

Grill for about 2 minutes on each side, taking care not to overcook the shrimp.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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