We’re in the dog days of summer and everyone is looking for quick and easy ways to enjoy the final moments of the season. Shrimp is easy to cook, with very little time spent in a hot kitchen. Today we have a recipe for a simple shrimp and vegetable skewer that everyone (who isn’t allergic to shellfish) will enjoy.
Now here’s something to keep in mind: shrimp cook much more quickly than vegetables, so we suggest skewering the shrimp and vegetables separately to ensure everything is cooked to the perfect temperature. This is also a great way to provide a vegetarian option at your party!
We like to serve shrimp with homemade cocktail sauce, but you can also serve this dish with salsa, pesto, chimichurri, or other delicious toppings. We love how easy it is to make cocktail sauce (simply mix ketchup, horseradish, and Worchestire sauce in whatever proportions you like. We like it spicy, so it’s heavy on the horseradish, but you can easily make adjustments depending on how much heat you like.).
You can cook this dish outside on the grill, inside on a grill pan, in a traditional skillet, or even on a sheet tray in the oven.
If you’re using bamboo skewers, remember to soak them in water for at least 30 minutes before cooking with them to prevent flare-ups.
Angela grew up on the Florida coast, where fresh seafood is the norm. Whenever she goes back home, she always makes a stop at Joe Patti’s in Pensacola. Joe Patti’s is world-famous for its fresh seafood and wild atmosphere. Her grandfather was a fisherman and Joe Patti’s would have made him proud with its commitment to the freshest catches of the day. The shrimp we used in this recipe came from Joe Patti’s, but you can use fresh shrimp from your local grocery store and it will be delicious!
You will need:
1 lb peeled and deveined shrimp
1 tablespoon of olive oil
2 tablespoons butter
2 tablespoons lemon juice
Cajun seasoning to taste
Vegetables of your choosing, chopped into bite-sized pieces (we used yellow squash, zucchini, onions, and cherry tomatoes, but you can use whatever you like)
Skewers (if using bamboo, be sure to soak)
Choose your cooking method- we’ve written this for an indoor grill pan preparation because it’s hot outside, y’all.
-Add shrimp to skewers, being careful not to crowd. Do the same with the vegetables. Using a brush, paint each skewer with melted butter and lemon juice, then sprinkle on Cajun seasoning to taste.
-Heat 1 tablespoon of olive oil in a skillet until very hot (shimmering).
-Add the vegetable skewers and cook for 2 minutes on one side. Rotate until all veggies reach desired doneness and set aside.
-Add shrimp skewers to the pan. Shrimp are done when they are opaque and pink (do not overcook or they will become rubbery!).
-Serve with cocktail sauce and lemon wedges.
Comments