| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Olive oil |
| 2 |
tb |
(packed) fresh thyme leaves or |
| 1 |
tb |
Dried thyme |
| 2 |
|
(large) cloves; minced |
| 1/2 |
ts |
Dried crushed red pepper |
| 32 |
lg |
Uncooked shrimp; peeled, deveined |
| 32 |
|
Crimini or button mushrooms; stems trimmed |
| 8 |
|
Bamboo skewers; soaked 30 minutes in water |
| 1 1/2 |
lb |
Andouille sausage or other speicy smoked fully cooked sausage; cut into 3/4 inch thick rounds |
INSTRUCTIONS
Blend olive oil, thyme, minced garlic and crushed red pepper in processor 1
minute. Pour mixture into large bowl. Add shrimp and let stand 1 hour at
room temperature. Remove shrimp from marinade; reserve marinade. Thread 1
mushroom horizontally on 1 skewer. Hold 1 andouille piece in curve of 1
shrimp; thread together on skewer, sliding next to mushroom. Repeat,
alternating a total of 4 mushrooms, 4 shrimp and 4 andouille pieces on each
skewer. (Can be prepared 1 day ahead. Cover and chill reserved marinade and
skewers seperately.) Prepare barbecue (medium-high heat). Bring reserved
marinade to boil in heavy small saucepan. Arrange skewers on grill and
brush with marinade. Grill until shrimp are cooked trough, turning
occasionally and basting with marinade, about 8 minutes. (Do you really
believe 8 minutes?) Transfer to plates and serve.
HARTMANS@IX.NETCOM.COM
(JACK AND KAY HARTMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“How about a private meeting with God? Pray!”