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Grilled Shrimp and Sausage Skewers With Smoky Paprika Glaze

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“A Spanish take on surf and turf. Be sure to use fully cooked sausages, as raw ones would not cook through by the time the shrimp are cooked. From Bon Appetit, June 2010.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
  2. Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers (bamboo skewers can be used, but be sure to soak them at least an hour before using). Arrange skewers on large rimmed baking sheet. Cover and chill skewers and bowls of glaze separately.
  3. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
  4. Arrange skewers on platter. Serve with remaining bowl of glaze.

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