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grill essentials: surf and turf skewers

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

In this recipe, the “surf” is the shrimp, and the “turf” is the sausage. That’s my story, and I’m sticking to it. This is an easy way to prepare a nice appetizer for your guests on a Sunday afternoon out by the grill. Good food, good friends… What could be better? FYI: These appetizers have great visual presentation, and they disappear fast. So, you ready… Let’s get into the kitchen.

yield 3 - 4
prep time 25 Min
cook time 10 Min
method Grill

Ingredients For grill essentials: surf and turf skewers

  • PLAN/PURCHASE
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 Tbsp
    cajun spice, i prefer tony chachere’s
  • 8 lg
    shrimp, peeled and deveined, about 1/2 pound
  • 8 slice
    smoked sausage, thickly sliced
  • HONEY DIJON DIPPING SAUCE (OPTIONAL)
  • 1/4 c
    dijon mustard
  • 3 Tbsp
    clover-fresh honey
  • ADDITIONAL ITEMS
  • bamboo skewers

How To Make grill essentials: surf and turf skewers

  • 1
    PREP/PREPARE
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Mix the olive oil, and the Cajun spice together in a small bowl, or Ziploc bag.
  • 4
    Chef’s Note: Make sure the shrimp are cleaned, peeled, and deveined.
  • 5
    Add the shrimp, and allow them to marinate in the fridge, for about 10 minutes.
  • 6
    Mix all the ingredients together for the dipping sauce, and refrigerate until needed.
  • 7
    Add a shrimp and a thick slice of smoked sausage to a skewer, by wrapping the shrimp around the sausage, as pictured.
  • 8
    Chef’s Note: I usually do two to a skewer; however, you could do three, or just one… up to you.
  • 9
    Fire up your grill, get the surface nice and screaming hot, and then reduce the heat to medium-high.
  • 10
    Lay the skewers on the hot grill.
  • 11
    Grill until the shrimp are opaque, about 1 – 2 minutes per side.
  • 12
    PLATE/PRESENT
  • 13
    Serve with the reserved dipping sauce, or sauce of your own choosing. Enjoy.
  • 14
    Chef’s Note: Most Cajun seasonings are hot, and they use a lot of sodium, so when you are making the sauce, you want something that will not add to that salt and heat. That’s why I like to use something cooling, like honey; otherwise they will be way too salty.
  • 15
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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