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Low Country Shrimp Boil Skewers

Low Country Shrimp Boil Skewers


  • 24 (6-inch) wooden skewers
  • 2 tablespoons butter
  • 3/4 cup finely chopped red bell pepper
  • 1/2 cup finely chopped sweet onion
  • 1 garlic clove, minced
  • 2 cups fresh corn kernels (about 4 medium ears)
  • 1/2- 3/4 teaspoon Creole seasoning
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon red wine vinegar
  • 1/4 cup Old Bay seasoning
  • 24 (about 1 pound) baby red potatoes
  • 1/2 pound smoked sausage, cut into 24 slices
  • 24 peeled and deveined extra-large raw shrimp


  1. Soak skewers in water for 30 minutes. Melt butter in a medium skillet over medium heat; add bell pepper, garlic, and onion; saute 4 minutes. Stir in corn and Creole seasoning, and saute 3 minutes. Remove from heat, and stir in parsley and vinegar.
  2. Bring Old Bay seasoning and 5 quarts water to a boil, covered, in a large stockpot. Add potatoes, and cook uncovered for 10 minutes. Add sausage; cook 3 minutes. Add shrimp; cook 3 minutes or just until shrimp turn pink and potatoes are tender. Drain.
  3. Thread 1 potato, 1 shrimp, and 1 sausage piece onto each skewer. Arrange on serving plates or a long shallow platter. Spoon corn mixture over skewers.


  • Recipe and photo from Southern Living's Slim Down South Cookbook by Carolyn O'Neil, R.D.

Nutrition Information

Per serving: 78 kcal cal., 4 g fat (2 g sat. fat), 6 g carb., 0.7 g fiber, 5 g pro., 19 mg calcium, 0.4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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