It's hard not to love surf and turf when it's shrimp, sausage and mushrooms. That helps cover several important "food groups" when you're grilling onboard your boat. This month our friends at Kuuma Grills have a real recipe treat for us. ... read more
Here's the ingredients:
3/4 cup extra-virgin olive oil
1 tbsp. dried thyme
2 large garlics cloves, minced
1/2 teaspoon dried crushed red pepper
32 large uncooked shrimp, peeled and de-veined
32 medium crimini mushrooms, stems trimmed
1 1/2 pounds Andouille sausage (or sausage spiced to your particular taste) cut into 3/4 inch thick rounds
Kabob skewers (although these can also be prepared on the Kuuma Fish & Veggie Tray)
In food processor, blend oil, thyme, garlic and pepper for 1 minute. Pour mixture into large bowl. Add the shrimp and marinate in your refrigerator or iced cooler for at least one hour.
Remove shrimp from marinade but keep the marinade for use later. Keep it chilled. Thread one mushroom horizontally on one skewer. Hold one sausage piece in the curve of one shrimp; thread together on skewer sliding next to mushroom. Repeat until you've loaded up all your kabob skewers.
Prepare Kuuma Grill to medium high heat. Bring reserve marinade to boil in heavy saucepan. Arrange skewers on grill and brush with marinade. Grill until shrimp are cooked through, turning occasionally and basting with marinade. About 6-8 minutes, no more because you don't ever want to over-cook shrimp. Transfer to plates and serve. It will be hot but it?s okay to eat it with your fingers.
Kabob skewers are nice and neat but the same dish can be prepared on a the Kuuma Fish & Veggie tray.
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