Thursday, July 14, 2016

Grilled Low Country Boil Skewers for #FishFridayFoodies

Remember that we kicked off Fish Friday Foodies earlier this year. It's a group of seafood-loving bloggers, coordinated by Wendy of A Day in the Life on the Farm. We share fish and seafood recipes on the third Friday of the month. 

This month, Sue of Palatable Pastime is hosting. Here was her challenge to the group: "It's summertime! Let's "stick" to our resolutions of eating more fish and seafood this year! The event will use recipes for kebabs with fish or seafood of any sort, grilled, broiled, baked, ceviche, fish/shrimp name it. As long as you put a stick in it, it's good."

Hmmmm...I had to think about this one for awhile and decided that I would do a riff on one of our favorite summer meals: a Low Country Seafood Boil.

Heck, we don't even wait for summer; we did a Valentine's Seafood Boil a couple of years ago! We even did one indoors for my mom for Mothers' Day.

And, then it occurred to me: if I ran skewers through these ingredients, I'd need fewer napkins for serving!! Sweet. I did skip the clams because I couldn't figure out how to put those on a stick.

Well, my thought on fewer napkins wasn't quite accurate because we were still peeling shrimp and eating with our hands, but this was delicious!

A note about my "sticks" - I try to reduce waste as much as possible, so, at least when we're at home, I don't use disposable bamboo skewers. Years ago I got these stainless steel "skewers" from FireWire for participating in a blogging event; I liked them so much, I bought another set. I love them!*

  • 2 T spice (we used Old Bay) + more for sprinkling
  • 1 T garlic paste
  • 1 T olive oil
  • 1 t red chili paste
  • 1/2 pound potatoes (we used the Teeny Tiny potatoes from Trader Joe's)
  • 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

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. Halve potatoes, if needed.

In a small bowl, mix together Old Bay, garlic paste, 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. 

Or however you want to do it. The Enthusiastic Kitchen Elf did his own with just sausage and shrimp because he "wanted the corn and potatoes separate." Okay!

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.

Typically I pour beer with my seafood boil. Since Jake has become gluten-free in recent months, we've been trying gluten-free beers and several hard ciders. This quince cider from Bonny Doon Vineyard was a great pairing with the spicy dish!

All the Other Skewers...

Join Us...
Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at Visit our Pinterest page for more wonderful fish and seafood recipe ideas.

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  1. We had similar recipes this month Cam, right down to the fire wires.

  2. Camilla, this recipe and the post are wonderful. I love anything with shrimp and corn. And those boys! Love!

  3. I love a Low Country Boil, and in fact make it a lot, but never thought of putting them on skewers. Great idea and now I'm going to research Fire Wires. I always thought they had something to do with computers, lol.

  4. These fire wires are interesting, never seen them before, great combo of shrimp and corn, delicious.

  5. What a great way to enjoy a boil! I too am a big fan of metal skewers…they work so much better than the wooden ones!

  6. I am so doing this... soon. These are brilliant!


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