D's Grilled Cajun Shrimp Kabobs

While I am usually excited when their homework projects involve food, I have to admit that I was not exactly thrilled when D announced that he had to make a version of a shrimp boil for Friday morning. What?!?!

"It's fine, Mom. I already translated it into Spanish and made the grocery list. You just need to get the ingredients and help me on Thursday night."

Thursday night? As in Riley's birthday dinner night?!

"Oh, can we get up early on Friday morning and you can help me then?"

That might work.

"Ooops, no, it won't work. I have to film the cooking and I don't want to be doing it at the last minute."

So, after dinner, I cleared the birthday party remnants, put away the leftovers, scrubbed the spots on the tablecloth, started the laundry, and did the dishes...then we started.

Ingredients

2 T spice (we used Slap Ya Mama Cajun Spice because I didn't have any Old Bay) + more for sprinkling
1 T garlic cloves, peeled and pressed
1 T olive oil
1 t red chili paste
1/2 pound potatoes, halved
2 ears of corn, shucked and chopped 1-1/2" chunks
1 pound andouille sausage, cut into 2" pieces
1 pound tail-on shrimp
~~1/4 C unsalted butter, melted~~
organic lemon wedges, for serving

Procedure

Place potatoes and corn in a large pot and submerge in water. Bring to a boil, then simmer until potatoes can be pierced with a knife with almost resistance, approximately 10 to 12 minutes. Drain and rinse under cold water.

In a small bowl, mix together Cajun spice, pressed garlic, olive oil, and red chili paste. Mix in the shrimp until they are well-coated. Set aside for at least 10 minutes.

Alternately thread potatoes, corn, andouille, and shrimp onto skewers.

Brush grill or grill pan with oil. Cook until the shrimp is opaque pink and the other ingredients have a nice char. Remove to platter. Serve immediately with lemon wedges ~~and melted butter~~...and lots of napkins. He decided to skip the melted butter because it would "make a huge mess in the classroom." Good thinking.

Well, I didn't want to do it. But I never regret spending time in the kitchen with this kid. I hope his classmates enjoyed it.

Comments

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Culinary Adventures with Camilla

Search This Blog