shrimp, sausage, corn, potato kebabs - how easy!

I made these kebabs for the Fourth of July.  While I do love a hamburger (probably more than I should), often for the Fourth I find us having seafood.  Last year I did a huge clambake for a group of about 10 of us.  This year I thought it would be fun to do a clambake on a skewer since it was just our family of four at home.

I hadn't conceptualized what a clambake kebab would entail just yet when I saw these Shrimp Boil Kebabs in Martha Stewarts Every Day Food.  It incorporated all of my favorite aspects of a clambake (I could really take or leave the clams), so I decided to go with this recipe.  We loved it.  This could very well be my new favorite summer meal.  It was simple, quick to assemble, required minimal dishes and minimal clean up.  But beyond all that, it was so tasty.

I dropped the Old Bay Seasoning down by half and probably upped the Tabasco a little bit.  I didn't really measure the butter ingredients, I just eyeballed it.  The only real cooking I did was the boil the potatoes for about 20 minutes.

But I thought, if we had potatoes another night during the week, I could very easily cook a few extra and have a meal on hand that just needed to be prepped and grilled.  With only 8 quick minutes on the grill, you can be enjoying a summer boil in no time. 

Shrimp Boil Kebabs

from Everyday Food, June 2011

1/2 pound small new potatoes

2 small ears corn, cut into 1 1/2 inch rounds

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

1/2 pound large shrimp, peeled and deveined 

1/2 stick butter, melted

4 teaspoons Tabasco

2 teaspoons Old Bay Seasoning

Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender.   Drain and rinse under cold water.  

Thread potatoes, corn, andouille and shrimp onto skewers.  (This makes about 4 skewers.)  

Heat grill to medium-high. Clean and lightly oil the grill.  In a small bowl, combine the butter, Tabasco and Old Bay.  Grill kebabs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes.  Serve with lemon wedges.