Mixed Grill Of Shrimp Sausage And Mushrooms Food

MIXED GRILL OF SHRIMP, SAUSAGE AND MUSHROOMS

Steps:

• In a food processor, blend the oil, thyme, garlic and pepper for 1 minute. Pour the mixture into a large bowl. Add the shrimp and marinate in the refrigerator for 1 hour.
• Remove the shrimp from the marinade; reserve the marinade. Thread 1 mushroom horizontally on 1 skewer. Hold 1 sausage piece in curve of 1 shrimp; thread together on skewer, sliding next to mushroom. Repeat, alternating a total of 4 mushrooms, 4 shrimp and 4 sausage pieces on each skewer.
• Prepare your grill to medium- high heat. Bring the reserved marinade to boil in heavy small saucepan. Arrange skewers on grill and brush with the marinade. Grill until shrimp are cooked through, turning occasionally and basting with marinade, about 8 minutes. Transfer to plates and serve.

GRILLED SAUSAGE AND MUSHROOM TOASTS

Steps:

• Preheat a grill to medium high. Toss the zucchini with a generous pinch of salt in a colander; set aside.
• Brush the mushrooms, onion and bell pepper with 1 tablespoon olive oil; season with salt and pepper. Brush the bread slices with 1 tablespoon olive oil; season with salt and pepper.
• Oil the grill grates. Grill the vegetables, turning, until tender, 6 to 10 minutes. Grill the sausages, turning, until marked and cooked through, 10 to 12 minutes. Toast the bread on the grill, 1 to 2 minutes. Chop the vegetables and sausages and transfer to a medium bowl. Add the cheese and 1/4 cup basil and toss; season with salt and pepper.
• Squeeze the zucchini to remove any excess liquid; transfer to a bowl and toss with the artichoke hearts, remaining 1/2 cup basil and 1 tablespoon olive oil and the vinegar. Season with salt and pepper.
• Cut the bread slices in half and top with the sausage mixture; drizzle with olive oil and top with basil. Serve with the zucchini salad.

SHRIMP AND CHORIZO MIXED GRILL

Steps:

• Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on two-thirds of grill and scatter remaining coals over remaining area; for a gas grill, set one burner to medium-low heat and the remaining burners to medium-high heat).
• Make the Sour Cream Sauce
• Purée sour cream, cilantro, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.
• Do Ahead: Sour cream sauce can be made 1 day ahead. Keep chilled.
• Make the Dressing
• Whisk oil, lime juice, garlic, cilantro, honey, and salt in a large bowl.
• Grill and Assemble
• Toss shrimp, chili powder, and 1 tsp. salt in a medium bowl.
• Grill cabbage wedges over direct heat, turning occasionally, until deeply charred on cut surfaces and crisp-tender, about 20 minutes. Transfer to a cutting board and let cool slightly.
• Meanwhile, grill sausages over indirect heat, turning often, until nicely charred and cooked through, 10-15 minutes. Transfer to a platter and cover with a kitchen towel to keep warm.
• Lightly oil grill grate. Place asparagus onto grill, orienting them perpendicular to grate so they don't fall through the gaps. Grill, turning often, until lightly charred and crisp-tender, 5-7 minutes. Transfer to bowl with dressing and toss to coat. Transfer to platter alongside sausages, leaving remaining dressing in bowl.
• Oil grate again if needed, then grill shrimp over direct heat, turning often, until lightly charred and cooked through, 5-7 minutes. Transfer to platter with sausage.
• Slice charred cabbage wedges lengthwise into 1/4"-thick strips, then toss with remaining dressing; season with remaining 1/4 tsp. salt. Add to platter.
• Serve with lime wedges and sour cream sauce alongside.

SHRIMP BOIL ON THE GRILL

Steps:

• Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil.
• Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.

MIXED GRILL OF SHRIMP, SAUSAGE AND MUSHROOMS

Steps:

• Blend olive oil, thyme, minced garlic and crushed red pepper in processor 1 minute. Pour mixture into large bowl. Add shrimp and let stand 1 hour at room temperature. Remove shrimp from marinade; thread 1 mushroom horizontally on 1 skewer. Hold 1 andouille piece in curve of 1 shrimp; thread together on skewer, sliding next to mushroom. Repeat, alternating a total of 4 mushrooms, 4 shrimp and 4 andouille pieces on each skewer. (Can be prepared one day in advance. Cover and chill reserved marinade and skewers separately.) Prepare Barbecue (medium high heat). Bring reserved marinade to boil in heavy small saucepan. Arrange skewers on grill and brush with marinade. Grill until shrimp and cooked through, turning occasionally and basting with marinade, about 8 minutes. Transfer to plates and serve.

FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS

Steps:

• Preheat grill to medium, about 350 to 400 degrees F.
• Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
• Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
• Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
• Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

GRILLED HERBED SHRIMP ON MIXED GREENS

Steps:

• Heat your grill.
• In a medium bowl, combine all marinade/dressing ingredients; blend well with a whisk.
• Reserve half of the marinade to use as dressing; add shrimp to remaining marinade and toss to coat; let stand at room temperature for 10 minutes to marinate.
• Remove shrimp from marinade; reserve marinade; thread shrimp onto four 12-inch metal skewers and place on grill; cook 6-8 minutes or until shrimp turn pink, turning and brushing once with marinade.
• In a large bowl, combine salad greens, bell pepper, cucumber, radishes, cheese and reserved dressing; toss gently.
• Divide salad onto individual serving plates and top with shrimp.

MIXED GRILL KABOBS

Steps:

• In a small bowl, combine the first eight ingredients. Pour half into a large resealable plastic bag; add meat. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add the vegetables. Seal bag and turn to coat. Refrigerate meat and vegetables overnight., Drain and discard marinade. Alternately thread the beef, sausage and vegetables onto metal or soaked wooden skewers. , Grill, covered, over medium-hot heat for 6-8 minutes. Turn kabobs; cook 6-8 minutes longer or until beef reaches desired doneness.