When I went to Savannah a couple of years ago, I had my first taste of a low country boil. Actually, a couple of times. Oh it was delicious.
Now that it’s summer, I’m trying to grill (indoor at least until I get over my fear of blowing up a grill) more and more. So thinking about what I could grill next, I thought about a low country boil. It’s simple and all the pieces can be made to fit on a kabob. Added bonus!
The dish turned out great and was such a light, delicious summer meal. One I’ll definitely try again and even add it to a party menu.
Grilled Low Country Boil Kabobs
Ingredients:
2 Russet potatoes, peeled and cut into large chunks
1 link andouille sausage, cut in 1/2 inch slices
1 ear fresh corn, husk removed
1/2 lb medium shrimp, peeled and deveined
1 lemon, quartered
Italian seasoning
Salt and pepper, to taste
Butter, melted
Instructions:
In a medium pot, bring pot of water to a boil. Add salt. Boil the potatoes and corn for 20-25 minutes.
Heat an indoor grill on high heat.
Season shrimp with Italian seasoning.
Remove potatoes and corn from water. Season with salt and pepper. Cut corn into 1 inch slices.
Add shrimp, potatoes, sausage and corn on skewer. Repeat. Brush with melted butter then place on grill.
Let cook for 3 minutes on each side or until shrimp is cooked.
Squeeze with lemon juice and serve.
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