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Recipes & Techniques: Shrimp and Andouille Skewers with Roasted Tomatoes


Shrimp and Andouille Skewers with Roasted Tomatoes
From Weber's Real Grilling™

Prep time: 15 minutes
Marinating time: 30 minutes
Grilling time: 2 to 4 minutes

Serves: 4 to 6
INGREDIENTS
Marinade

Juice of 1 lemon
2 teaspoons extra virgin olive oil
1/4 teaspoon granulated garlic
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

32 large shrimp, about 1 1/2 pounds, peeled and deveined, tails removed

12 cherry tomatoes
2 Andouille sausages (approximately 8 ounces)
2 tablespoons finely chopped fresh Italian parsley

DIRECTIONS

1. To make the marinade: In a medium bowl, whisk the marinade ingredients. Add the shrimp and toss to coat evenly. Cover with plastic wrap and refrigerate up to 30 minutes.

2. Cut each of the tomatoes in half through its stem. Cut the sausage crosswise into slices about 1/3 inch thick. Alternating the shrimp, tomato halves, and sausage, thread the ingredients onto skewers (be sure to skewer each shrimp through both its head and tail so it doesn’t spin around). Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Transfer the skewers to a platter and scatter the parsley over the top. Serve warm.
© 2005 Weber-Stephen Products Co. Recipe from Weber’s Real Grilling™. Used with permission.

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Chef, author, and our friend Jamie Purviance earned degrees from Stanford University and the Culinary Institute of America (where he graduated at the top of his class, with high honors). His work has appeared in Bon Appétit, the Los Angeles Times Magazine, and Town & Country. He is the author of Weber's Art of the Grill™ and co-author of Weber's Big Book of Grilling™ with Sandra S. McRae, both best-selling cookbooks.

Purviance has been a guest chef at the James Beard House in New York City, and he frequently travels the country to teach at renowned cooking schools such as Johnson & Wales University and Sur La Table. He has been certified by the Kansas City Barbeque Society, and he serves as a judge at major competitions such as the Jack Daniel's World Championship Invitational.

Purviance has been featured on many television shows-including NBC's "Today," CBS's "Early Show," and "The Oprah Winfrey Show." He also develops recipes and menu ideas for leading restaurants and food manufacturers.

He is also the author of Weber's Real Grilling™, a groundbreaking new cookbook that features a full-color photograph with each of the 200-plus recipes and step-by-step photography for essential grilling techniques.

Purviance lives in the San Francisco Bay Area.

Click here to purchase Weber's Real Grilling by Jamie Purviance.