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Grilled Shrimp & Andouille Bites

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Michigan suffered its first setback of the season on Saturday, falling 37-33 to rival Michigan State. The Wolverines led most of the game, but gave up a 16-point third quarter lead.

This week, Michigan hosts Indiana in a primetime battle. The Hoosiers began the season with high expectations, but are just 2-6 with wins over Idaho and Western Kentucky. The six losses have been by an average of 20 points and now they’re fighting for bowl eligibility.

This week’s Tailgate Tuesday recipe is a bit of a stretch, but I wanted to do something that was on the easier side. Most of my recipes so far have been main courses, so I wanted more of an appetizer this week.

When thinking about Indiana, the first thing that came to mind was shrimp cocktail. It’s not necessarily connected to IU, but the shrimp cocktail at St. Elmo’s Steak House in downtown Indianapolis is famous. Yes, it’s more for the cocktail sauce than the shrimp, but I went the shrimp route this week.

Grilled shrimp & andouille

The Grilled Shrimp and Andouille Bites Recipe

This may be the easiest recipe ever highlighted on Tailgate Tuesday. But that doesn’t mean it’s any less tasty.

You want to get the largest shrimp you can find. I wish I had bought larger shrimp than I did, but I went shopping right after Michigan lost to Michigan State so I wasn’t in the right head space.

If you have the time, marinate your shrimp for a few hours before cooking. I didn’t, and they still turned out great. Defrost your shrimp and fire up your grill with direct heat. Since it’s such a quick cook, you can do this on a gas grill if you don’t want to waste the charcoal.

Season your shrimp with our Song Bird rub. While it’s called a chicken seasoning, it also works great on fish and vegetables, and it’s a pretty good blackening seasoning for high-heat cooks like this.

Slice your andouille to the same thickness as the shrimp.

Thread your shrimp and andouille onto your skewers. I couldn’t find my usual skewers for this cook, so I used my Solo Stove roasting sticks and they worked great.

Once the grill is hot, place your skewers directly on the grates. I used Grill Grates for a nice sear. Let them go for 2-3 minutes and then flip and grill for another 2-3 minutes. You want the shrimp to turn slightly pink and get a nice char on them and the andouille. The andouille is already cooked, so you’re only heating it up.

Once the shrimp is cooked through, remove from the grill, slide off the skewers, and eat hot. Serve with your favorite barbecue sauce. We used our new Up North sauce, which officially releases on Nov. 4.

Grilled Shrimp and Andouille

Grilled shrimp and andouille is as easy as it gets but makes for a great appetizer for your next tailgate or house party.

  • Grill
  • Skewers
  • Large raw shrimp (deveined and peeled)
  • 1 package Andouille
  • Song Bird chicken seasoning
  • Barbecue sauce (for dipping)

  1. Defrost your shrimp according to the instructions on the package.

  2. Fire up your grill using direct heat.

  3. Once your shrimp is defrosted, season with Song Bird rub.

  4. Slice andouille to same thickness as the shrimp.

  5. Thread shrimp and andouille onto your skewers.

  6. Place onto hot grates and cook for 2-3 minutes. Flip and cook 2-3 minutes more.

  7. Once shrimp is slightly pink and cooked through, remove from grill, slide off skewers, and serve hot along with barbecue sauce to dip in.

Appetizer
American
andouille, appetizer, grilled shrimp, grilled shrimp and andouille, shrimp, shrimp skewers, song bird rub, song bird seasoning