Beer-basted andouille and shrimp skewers

Summer grilling is easy with these beer-basted andouille and shrimp skewers. Chunks of spicy andouille and sweet shrimp are basted with a beer, butter and lemon sauce that’s loaded with flavor for a simple weeknight meal.

There’s just something about food on a stick. So easy, so quick. A couple minutes on the grill and dinner is done. That’s how we summer at my house, especially during the week. These spicy shrimp skewers are loaded with flavor from andouille sausage and a beer baste that has crab boil, Worcestershire and lemon. Serve with sweet corn and you can have dinner on the table in minutes.

The andouille I used here is from Green Village Packing, but I have also used D’Artagnan to make these. Both are delicious. The cooking times here are short because andouille is already cooked. If you can’t find andouille and substitute another kind of sausage, look for something that is already cooked – like chorizo or kielbasa.

Oh, and these also make a killer app for a crowd.

Looking for more food on a stick? My kids go crazy for chicken satay or prosciutto-wrapped shrimp.

Beer-basted andouille and shrimp skewers

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Summer grilling is easy with these beer-basted andouille and shrimp skewers. Chunks of spicy andouille and sweet shrimp are basted with a beer, butter and lemon sauce that's loaded with flavor for a simple weeknight meal.

Author: Erin Berdan

Recipe type: Main

Cuisine: American

Serves: 4 servings

Ingredients

• ½ cup beer (lager-style)
• 1 clove garlic, peeled and crushed
• 1 2x1/2-inch strip of lemon zest
• 1 Tbsp. lemon juice
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. dark corn syrup
• 1 Tbsp. liquid crab boil
• 3 Tbsp. cold unsalted butter
• 12 jumbo shrimp (I used 16-20 count)
• 2 links andouille sausage, cut into 12 chunks

Instructions

1. To make the sauce, put the beer, garlic and lemon zest in a small pan over high heat. Reduce by half then add the lemon juice, Worcestershire, corn syrup, and crab boil. Reduce to ¼ cup.
2. Remove from heat and whisk in the cold butter, one tablespoon at a time.
3. Meanwhile heat a grill over high heat.
4. Thread the shrimp and sausage onto metal skewers, alternating as you go. Sprinkle with salt and black pepper.
5. When grill is hot, baste some of the sauce onto the skewers and grill for 1 to 3 minutes per side, until shrimp are cooked through. Baste with more of the sauce as you go.
6. Serve immediately with lemon wedges, if desired.

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