Grilled Seafood Boil Skewers with Garlic King Crab Butter

Prep Time

25 minutes

Cook Time

15 minutes

Servings

6-3 people

These grilled seafood skewers by @Grillnation bring all the flavor of a backyard boil—with garlic king crab butter and a heavy hit of Tony Chachere’s, these are perfect for a hot summer day.

Grilled Seafood Boil Skewers with Garlic King Crab Butter

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Ingredients

1 lb shrimp (peeled and deveined)
1 lb petite potatoes
2 ears corn (cut into 1-inch rounds)
12 oz Andouille sausage (cut into thick slices)
2 tbsp Tony Chachere’s Bold Creole Seasoning
1 stick (1/2 cup) unsalted butter
2 tbsp Tony’s Supreme Crab Boil
4 cloves of garlic
wooden or metal skewers
Clear

Directions

Boil petite potatoes and corn rounds for 8–10 minutes until just tender. Drain and let cool slightly.
Toss shrimp with 1 tbsp Tony’s Bold Creole Seasoning and set aside.
In a saucepan, melt the butter over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant. Stir in 2 tbsp Tony’s Supreme Crab Boil and reduce heat to low. Keep warm.
Thread potatoes, corn, sausage, and shrimp onto skewers, alternating for a balanced look.
Generously brush the skewers with the garlic crab boil butter, reserving some for finishing.
Preheat grill to medium-high. Grill skewers for 6–8 minutes, turning occasionally and brushing with more butter, until shrimp are opaque and everything has nice grill marks.
Sprinkle with remaining 1 tbsp of Tony’s Bold Creole Seasoning and drizzle with the last of the crab boil butter.
Garnish with lemon wedges and chopped parsley if desired. These are bold, buttery, and built for backyard flavor!

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