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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this colorful appetizer in small cups if you want to skip the skewers. Ingredients:
2 tablespoons butter |
3/4 cup finely chopped red bell pepper |
1/2 cup finely chopped sweet onion |
1 garlic clove, minced |
2 cups fresh corn kernels (about 4 medium ears) |
1/2 to 3/4 tsp. creole seasoning |
1/4 cup chopped fresh flat-leaf parsley |
1 tablespoon red wine vinegar |
1/4 cup old bay seasoning |
24 baby red potatoes (about 1 lb.) |
1/2 pound smoked sausage, cut into 24 slices |
24 peeled and deveined, extra-large raw shrimp (1 6/20 count, about 1 1/4 lb.) |
24 (6-inch) wooden skewers |
Directions:
1. 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.
2. 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.
3. 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.
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