Shrimp-Boil Kebabs

A few months ago a pair of finches in love decided to build a nest right on top of our back porch patio speaker. They immediately discovered our frequent in and out pattern. Scared to death, the little finches would sit, pouting, on a nearby power line, waiting for us to remain indoors.


The stubborn little couple stayed, and is currently keeping their new family, in egg form, warm.

This is all adorable, sure. Heck, I’ll go as far as to say they’re welcome on our back porch.

But I need to mention something.

Every single morning at 5:30, and right on the dot, the finch couple decides that they need to act out every scene in every Broadway musical known to man. They sing, so loud, and for so long. I’m actually so used to it now that I normally hum along with them, maybe even offer a harmony.

I can’t wait till this couple has their babies, so I can go out at 5:30 am and sing so loud in their sleep-deprived faces.

I better be careful or they’ll probably give me the bird.


Shrimp-Boil Kebabs:

(recipe from Everyday Food)

What it took for 2:

* 1/2 pound shrimp, peeled and deveined

* 1/2 pound andouille sausage, cut into 1-inch rounds

* 2 ears corn, cut into 1 1/2-inch rounds

* 1/2 pound new potatoes, boiled for 15 minutes, until fork-tender

* 1/2 stick of butter, melted

* 4 tsp hot pepper sauce (your choice!)

* 2 tsp Old Bay Seasoning

This is super simple. Alternate the shrimp, sausage, potatoes and corn onto 8 metal skewers. If you’re using wooden skewers, soak them in water for 30 minutes before putting them on the heat. (this prevents burning)

In a small bowl, mix together the butter, hot pepper sauce and Old Bay.

Preheat your grill to a medium-high. Throw the kebabs on and cook until all sides are nice and browned, about 8 minutes. Continually brush the kebabs with the butter mixture while you grill. So, so good.

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6 Responses to Shrimp-Boil Kebabs

  1. Tracey August 11, 2011 at 3:37 pm #
    Oh yum! I love this idea!
  2. Lindia June 29, 2013 at 2:08 pm #
    What a great idea! I can't wait to try this week when the temps are so high. Looks so yummy!
  3. Chris August 1, 2013 at 7:32 pm #
    Wow! I made this recipe for dinner tonight, and it totally rocked! I used Sriracha for my hot sauce. (Only one teaspoon though.) I did adjust the parboiling time for my baby Yukon gold potatoes to about seven minutes. The eight-minute grill time was spot on. Definitely a keeper!
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