Cook with Us #12 – Creole Shrimp and Andouille Sausage Kabobs with Grilled Watermelon

Cook with Us #12 – Creole Shrimp and Andouille Sausage Kabobs with Grilled Watermelon
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1 pound of jumbo shrimp
1 package of andouille sausage
1 container of grape tomatoes
1 medium butternut squash
2-3 red bell peppers
1 large red onion
1 package of mushrooms
extra virgin olive oil
red wine vinegar
creole seasoning

1 medium watermelon
1 lime
salt and pepper

Hello Steemians! Today I thought I'd try my hand at the @cookwithus contest. When I read that the challenge was grilling I knew this was right in my wheelhouse. I thought about this long and hard and came up with a dish that in my opinion is pretty great. I took my inspiration from a shrimp and sausage boil that I went to last summer. I thought I would make Kabobs with that in mind.

I combined jumbo shrimp with andouille sausage. For the vegetables, on my kabob, I chose red peppers, onions, and tomatoes. Potatoes are traditionally in a seafood boil but really don't work in my dish so I made an executive decision and replaced them with butternut squash and I also added mushrooms because it didn't feel like a kabob without them. To be honest, I didn't come up with grilled watermelon, actually, I forget who told me about it but its a great side dish. I know it sounds odd but the grill caramelizes the sugar and it gets slightly smoky and really tasty.

Peel and de-vein your shrimp. To de-vein hold, the shrimp at the bottom and with a small knife make a shallow slit down the back of shrimp to expose the intestine. Lift out the vein with the tip of your knife. Now take sausage and cut into chunks.
I went with Johnsonville sausage but any brand will do. Cut up your vegetables into small pieces to put on your skewers.

I wanted to make a quick marinade for the shrimp and vegetables. I picked up some creole seasoning and combined it with oil and vinegar. Mix three parts of oil for every part of vinegar and seasoning to your taste. Taste it as you are making the Creole seasoning can get very strong. You'll want to marinate the vegetables for a couple hours and the shrimp for 30 minutes.

Peel your butternut squash.If you're having trouble peeling the squash pop it into your microwave for 2 mins and let cool. If you don't have one invest in a heavy-duty vegetable peeler it makes all the difference when peeling a squash. Cut squash in half and scoop out the seeds. cut into small chunks. Use a little marinade for squash and pre-cook in the oven at 375 for 30 minutes and then skewer and cook on grill until soft.

Now you want to assemble your kabobs. This is up to your preference combine the vegetables, shrimp, and sausage on your skewers. Cook for about seven minutes per side.

Cut watermelon in half and then in half again. Slice into triangles with the rind on. Brush lightly with oil and grill for about 3 to 5 mins per side until it slightly softens and you have grills marks. Sprinkle lightly with salt and pepper. Squeeze a half of lime over the cooked melon. It's best if served immediately.This is also good as a dessert with a scoop of vanilla ice cream.

I hope you enjoy!- @slowcookingchef