Cajun Butter Shrimp & Sausage Skewers

Cajun Butter Shrimp & Sausage Skewers

We love these skewers for many reasons: they’re FULL of flavor, they’re hearty, and most of all, they provide the PERFECT bite. Sausage + shrimp = a match made in Cajun heaven. It’s like Jamalaya on a stick! If you dig this, you gotta add cajun butter pasta to your list—another sure-fire winner.

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

1 lb. shrimp, peeled and deveined
4 andouille sausages, sliced into 1/2″ thick rounds
1/4 c. melted butter
1 tbsp. lemon zest
Juice of 1 lemon (about 2 tablespoons)
1 tbsp. freshly chopped thyme
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.

2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers. Repeat until all shrimp and sausage is used.

3. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices. Season with salt and pepper, then brush all over skewers.

4. Heat grill or grill pan to medium. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.


Cajun Butter Shrimp & Sausage Skewers
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Cajun Butter Shrimp & Sausage Skewers
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Cucumber Dill Hummus

Cucumber Dill Hummus

Cucumber Dill Hummus
I remember when Hummus wasn’t exactly a household staple and it was just plain and simple “Hummus”.  It was the basic dip that we served at home made with pureed chick peas, garlic, lemon juice, and tahini.  Today it’s become totally mainstream and is sold in most grocery stores.  Not only does eveyone enjoy this traditionally Middle Eastern dip, it now comes in so many different flavors.

I made this Cucumber Dill Hummus to be a refreshing change from just regular hummus.  It turned out great and goes very well with chicken kebobs or chicken shawarma wraps.  It’s similar to Tzatziki, the cucumber yogurt dip we love, but without the dairy.  My grandson Jett who has dairy allergies loves it!

It’s simple to make, you can use a food processor or blender, either one works well.
Ingredients:
1 medium sized cucumber – peeled, seeds removed, cut into large chunks
1 cup chick peas – Garbanzo beans
Juice of 1 Lemon
2 tbls. minced garlic
1 tsp. sea salt
3 sprigs of fresh dill
Extra Virgin Olive Oil (optional)
Directions:
Place cucumber chunks in food processor or blender – blend until very finely chopped and a bit liquidy
Add Chick peas – blend until it’s a soft paste
Add garlic and salt – blend well
Add lemon juice and dill – blend until dill is finely chopped
Move to serving bowl or dish.  Drizzle with Extra Virgin Olive Oil if desired.
Serve as a dip or spread.  Refrigerate unused portions.
Cucumber Dill Hummus
Print Recipe
Servings Prep Time
1/2 Pint 15 Minutes
Servings Prep Time
1/2 Pint 15 Minutes
Cucumber Dill Hummus
Print Recipe
Servings Prep Time
1/2 Pint 15 Minutes
Servings Prep Time
1/2 Pint 15 Minutes
Ingredients
Servings: Pint
Instructions
  1. Place cucumber chunks in food processor or blender - blend until very finely chopped and a bit liquidy
  2. Add Chick peas - blend until it's a soft paste
  3. Add garlic and salt - blend well
  4. Add lemon juice and dill - blend until dill is finely chopped
  5. Move to serving bowl or dish. Drizzle with Extra Virgin Olive Oil if desired.
  6. Serve as a dip or spread. Refrigerate unused portions.
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