LOW COUNTRY BOIL KABOBS — skewered shrimp, andouille, corn, and potatoes are coated with Old Bay-infused butter for a delectable twist on a southern staple.
— 1 pound (ca. 454 g) baby potatoes
— 4 ears of corn, cut into 2 inch sections
— 1 pound (ca. 454 g) cooked andouille sausage, cut into 2 inch rounds
— 1 pound (ca. 454 g) large shrimp, peeled and deveined
— 8 tablespoon melted butter
— 4 teaspoon Old Bay seasoning
Boil potatoes in salted water for about 12 minutes, or until tender. Drain and cool slightly.
Thread skewers with potatoes, shrimp, corn, and sausage.
Combine melted butter and Old Bay and brush onto skewers. Grill on medium high for about 5-8 minutes, or until shrimp is cooked and corn is lightly charred. Serve immediately.
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