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The Washington Post

Shrimp and Sausage Skewers With Paprika Glaze

Shrimp and Sausage Skewers With Paprika Glaze 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

May 22, 2013

Beautifully colored and savory, a single skewer makes a satisfying portion. Because the skewers are on the grill just long enough to cook the shrimp (and not long enough to cook sausages through), be sure to use a cooked smoked sausage.

You'll need six 12-inch-long metal skewers.

Make Ahead: The glaze can be made and the skewers can be assembled up to 6 hours in advance.


Servings: 6
Ingredients
  • 3/4 cup extra-virgin olive oil
  • 4 large garlic cloves, minced
  • 2 tablespoons chopped thyme
  • 5 teaspoons smoked paprika (pimenton)
  • 4 teaspoons sherry vinegar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 12 extra-large shrimp (13 to 15 per pound), peeled and deveined
  • 1 pound cooked smoked sausage, such as andouille or linguica, cut crosswise into 1-inch pieces
  • 12 cherry tomatoes
  • 12 red onion wedges (thick or thin, your preference)

Directions

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Whisk together the oil, garlic, thyme, smoked paprika, vinegar, salt, black pepper and crushed red pepper flakes in a medium bowl. Reserve half of the glaze by transferring it to a separate bowl. Refrigerate until ready to use.

Thread the shrimp, sausage pieces, tomatoes and onion sections alternately onto the metal skewers, dividing the elements evenly. Arrange the skewers on a large rimmed baking sheet. Use half of the glaze to coat them thoroughly and evenly. Cook uncovered for 6 to 8 minutes, turning the skewers as needed and brushing occasionally with that glaze, until the shrimp are just opaque in the center.

Divide the skewers among individual plates. Serve warm or at room temperature. Pass the reserved glaze at the table.


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Recipe Source

Adapted from "The Grilling Book: The Definitive Guide From Bon Appetit," edited by Adam Rapoport (Andrews McMeel, 2013).

Tested by Randy Richter.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 310


% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 6g 30%

Cholesterol: 70mg 23%

Sodium: 650mg 27%

Total Carbohydrates: 8g 3%

Dietary Fiber: 1g 4%

Sugar: 3g

Protein: 16g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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