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Nov 11

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe | Leave a Comment (2)
Category: Tailgatin' Recipes

Well, folks, the time has finally come, it is the last home game of the football season. This is usually a bittersweet time of the year for me, as I’m sure most of you will concur. It is a time of sadness and disappointment, as another UK football season is near its end; one that may often be referred to as a “what could have been” season. On the other hand, however, it is also the time of year in which basketball season begins, as we will get to see tomorrow night.

As I have mentioned before on this site, it is times like these in which I tend to indulge myself in humor…and maybe some beer, food, and good company. Now that’s a combination that will uplift the spirits of any man! This takes me to our recipe for this week from the great Chef Jon: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze. Try saying that five times fast!

Regardless of whether you can pronounce its name correctly, you can bet your sweet bippy this recipe will set you right. Here are Chef’s comments:

“This recipe is an old appetizer that I use to make at one of my former restaurants. The only difference is that I add sherry vinegar and sausage to kick it up a notch. This can be a great item for any meal, appetizer, salad, or even an entree’. I recommend grilling some sliced baguette or garlic bread to go along with it; maybe even a nice homemade potato salad.”


  • 3/4 c. olive oil
  • 4 each fresh garlic gloves, chopped
  • 2 T. fresh thyme, chopped
  • 5 tsp. smoked paprika
  • 4 tsp. Sherry wine vinegar
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. crushed red pepper flakes
  • 12 uncooked extra-large shrimp (13 to 15 per pound), peeled, de-veined
  • 12 1-inch-long pieces andouille cooked smoked sausages (about 16 oz.)
  • 12 cherry tomatoes

(Be sure to soak 10-inch wooden skewers in water for at least an hour, to prevent burning while on the grill.)

Whisk oil, garlic, thyme, smoked paprika, vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving. Alternately thread shrimp, sausage pieces, and cherry tomatoes on 10-inch skewers. Arrange skewers in a large container and pour the other half of glaze over top of shrimp. Cover and marinate for up to two hours. Brush skewers on both sides with glaze from large container. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.


There you have it, folks. If you’re still reading, please give me a “Hell yeah!” in the comments section. Happy eatin’! Go Cats!

Patrick Tierney said on 11/11/2010 4:35 PM

Hell yeah!!

Nate said on 11/12/2010 2:24 PM

Thank you, Mr. Tierney.