Grilled Cajun Shrimp and Potato Skewers | Idaho Potato Commission
Leftover Grilled Cajun Potato Wedges are skewered with shrimp and corn, then brushed with delicious spicy garlic butter for a simple grilled dinner.
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Cooking tools:
- Grill
- Skewer
- Pastry brush
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 2 tablespoons smoked paprika
- 2 teaspoons cayenne pepper
- 2 tablespoons granulated garlic
- 1 tablespoon dried oregano
- 1 tablespoon ground white pepper
- 1 tablespoon granulated onion
- 2 teaspoons dried thyme
- 3 tablespoons unsalted butter
- 1½ teaspoons garlic, minced (about 4 cloves)
- 2 teaspoons Cajun spice blend
- 12 ounces leftover Grilled Cajun Potato Wedges (about 1½ potatoes)
- 4 small ears of sweet corn, cleaned and cut into 1½˝ pieces
- 16 shrimp, extra-large (about 1½ pounds)
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