Shrimp, Andouille Sausage and Chicken dinner on the grill
June 11, 2017
Shrimp, Andouille sausage, or chicken, It all sounded so good I couldn't decide which one I wanted to eat, so I grilled them all. Good decision on my part
It was all made on the grill. And yes, I like a good char on my sausage.
For one pound of shrimp,
In a cast iron skillet, melt a stick of butter with two tablespoons of olive oil, then add 5 cloves of garlic that have been minced, 1/2 teaspoon of red pepper flakes, the zest of a lemon along with the juice of half the lemon. Cut the lemon into slices and nestle the lemon slices in among the shrimp. Sprinkle with some salt and pepper to taste.
All the chicken needs is a bit of seasoned salt or seasoning of your choice. The sausage speaks for itself.
I put it all on the grill at the same time and pulled each one as they were done. Not a bad idea because the shrimp were perfect as an appetizer. When the sausage was done, I put them on the warming shelf in the grill and held them there until the chicken was ready.
This and a tossed green salad was all that was needed for a great meal.
And that's that!