Skip to main content

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

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas