Ingredients:
- 1/2 to 3/4 tsp. creole seasoning
- 24 baby red potatoes (about 1 lb.)
- 24 peeled and deveined, extra-large raw shrimp (1 6/20 count , about 1 1/4 lb.)
Directions:
- Melt butter in a medium skillet over medium heat; add bell pepper and next 2 ingredients, and sauté 4 minutes. Stir in corn and Creole seasoning, and sauté 3 minutes. Remove from heat, and stir in parsley and vinegar.
- Bring Old Bay seasoning and 5 qt. water to a boil, covered, in a large stockpot. Add potatoes, and cook, uncovered, 10 minutes. Add sausage, and cook 3 minutes. Add shrimp; cook 3 minutes or just until shrimp turn pink and potatoes are tender. Drain.
- Thread 1 potato, 1 shrimp, and 1 sausage piece onto each skewer. Arrange on serving plates or a long shallow platter. Spoon corn mixture over skewers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3443.92 Kcal (14419 kJ) | ||
| Calories from fat | 1779.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 197.78g | 304% | |
|---|---|---|---|
| Cholesterol | 528.17mg | 176% | |
| Sodium | 8477.18mg | 353% | |
| Potassium | 4844.53mg | 103% | |
| Total Carbs | 330.72g | 110% | |
| Sugars | 26.68g | 107% | |
| Dietary Fiber | 28.54g | 114% | |
| Protein | 95.58g | 191% | |
| Vitamin C | 213.1mg | 355% | |
| Vitamin A | 3.8mg | 128% | |
| Iron | 76.9mg | 427% | |
| Calcium | 373.4mg | 37% | |
| Amount Per 100 g | |||
| Calories | 181.89 Kcal (762 kJ) | ||
| Calories from fat | 94.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.45g | 304% | |
|---|---|---|---|
| Cholesterol | 27.9mg | 176% | |
| Sodium | 447.73mg | 353% | |
| Potassium | 255.87mg | 103% | |
| Total Carbs | 17.47g | 110% | |
| Sugars | 1.41g | 107% | |
| Dietary Fiber | 1.51g | 114% | |
| Protein | 5.05g | 191% | |
| Vitamin C | 11.3mg | 355% | |
| Vitamin A | 0.2mg | 128% | |
| Iron | 4.1mg | 427% | |
| Calcium | 19.7mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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