Marinated Thanksgiving Turkey

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Main Dish Seafood: Crispy Whitefish Marinated

Jan 16, 2012 My big fish hater LOVED this. The whitefish was very fresh to start with which helps any fish dish. I made this exactly as stated, only I reduced the oil for the pan to about 3Tbs for 3 filets. I seared the flesh side down first than turned over to the skin side down and got a beautiful crust. I layed them out on paper towels to absorb most of the oil. This helps bring the calories down without losing any flavor. Perfect flavoring, not too spicy or salty.

—missymar 

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Grilled Sausage with Marinated Shrimp, Peppers and Onions

Grilled Sausage with Marinated Shrimp, Peppers and Onions Recipe | Taste of Home RecipesJohnsonville® Sausage" /> #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Memorial Day Father's Day July 4th All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

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[X] Rate Grilled Sausage with Marinated Shrimp, Peppers and Onions RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Grilled Sausage with Marinated Shrimp, Peppers and Onions Recipe Prep: 25 min. + marinating Grill: 10 min. Yield: 6-8 Servings 30 30 60 Ingredients 1 package (19 ounces) Johnsonville® Hot Italian Sausage Links1 pound large shrimp (raw, shell and tail-on), defrosted and drained1 fresh lemon, cut in half1/4 cup canola oil2 tablespoons chopped fresh basil1 tablespoon chopped fresh thyme1/2 teaspoon crushed red pepper flakes1 garlic clove, minced1 large red onion, cut into 8 wedges12 to 15 whole mini sweet peppers (or 2 bell peppers cut into 8 pieces)1/4 cup olive oil1 tablespoon balsamic vinegar1 teaspoon oregano1/2 teaspoon each salt and fresh ground pepper6-8 10 inch-12 inch skewers (soak wooden skewers, 30 minutes prior to assembly)Heavier bamboo or metal skewers will work best for sausages Directions Skewer sausages whole, following the natural curve of the sausage, pierce the sausage about 1-1/2 inches from the end and have the skewer come out about 1/12 inches from the other end on the same side, so that the sausage forms a letter “C” and the skewer cuts through the bottom and the top of the curve. The next sausage forms a backwards C. Place 2-3 sausages on each skewer depending on the size of the grill and the size of skewer. Place the shrimp in a medium size bowl, add the lemon juice from 1/2 a lemon, canola oil, chopped herbs, red pepper flakes and minced garlic. Stir to combine, refrigerate and let marinate for at least 30 minutes. Skewer the shrimp in the same manner as the sausage. In another bowl, place onion wedges and whole baby sweet peppers or bell peppers cut into 1” pieces. Toss with olive oil, balsamic vinegar and oregano. Skewer vegetables; alternating colors and peppers and onions. On a grill over medium heat, place sausage skewers, cover and cook for 5-7 minutes. Turn and cook another 5 minutes or until sausages are cooked through. Cook vegetable skewers for about 4-5 minutes then turn and cook for 2-3 more minutes or until desired doneness. Grill shrimp skewers for about 3 minutes per side, brush with any remaining marinade half way through cooking. Transfer cooked sausages, shrimp and vegetables to a platter, squeeze remaining lemon half over shrimp and vegetables. Sprinkle with salt and pepper and serve while hot with grilled Pita bread that has been brushed with garlic infused olive oil. Yield: 6-8 skewers.

Originally published as Grilled Sausage with Marinated Shrimp, Peppers and Onions in Johnsonville® Sausage

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(1-7) of 7 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on May. 20, 2013 by Weems Grnadma

Great recipe. And yes, leaving the shell on the shrimp keeps more of the shrimp flavor and the marinade still flavors the shrimp nicely.

Reviewed on May. 20, 2013 by donsmom

DID YOU MEAN TO LEAVE THE SHELLS ON THE SHRIMP?

Reviewed on May. 20, 2013 by AuntieA1955

There are cast iron grills too. Never buy non stick. You aren't supposed to get them past med-high. Once you start scrubbing them, you'll be eating teflon with your food from then on!

Reviewed on May. 20, 2013 by AuntieA1955

Another opiton my friends is a good quality 'ribbed' pan. I have a few, but my pick would be cast iron, it can take on the high temps, you'll get that nice grill mark you're looking for. Never immerse in cool water when hot and don't wash with detergents. Contrary to the old wives tale, you can use water. Leave your pan on stove top, with water in the pan re-heat to boiling and work the notty bits from your pan with a narrow strudy brush, quick and easy. Wipe and oil. No salt, on the pan, that was used back when cleaning options were minimal.

Reviewed on May. 20, 2013 by valanddansmith

You two should get an indoor grill since you don't have access to one outside... They work really well! We use our indoor grill more than we use our outdoor grill! Anyway, you can also cook these in the oven... Here are some instructions that I found online: Preheat the oven to 400 degrees. Pace an oven-proof cooling rack on a baking sheet lined with aluminum foil. This method will work best if the rack sits an inch or so off the pan to allow air to circulate under the rack and cook the food from below. Place the shish kabobs on the rack and bake until done, about 15 minutes. Using an open rack with space beneath for air circulation, there is no need to turn the shish kabobs.

Reviewed on May. 20, 2013 by mbegleyn

I agree with the previous reviewer. I live in a condo and no access to a grill except for a stove top. How can I modify this recipe?

Reviewed on May. 20, 2013 by desmma15

It would be nice if you would give a modified version for stovetop grilling. Not everyone has access to outdoor grilling.

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Roasts: Marinated Pork Roast

Jan 25, 2004 This is a great recipe!! I didn't have any mustard seed, so I used 1tsp of ground mustard instead. Because we love garlic, I used 4 cloves to kick up a notch, and it tasted great. Even the kids asked the seconds!!! Thanks!!!!

—ZONAK 

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Steaks and Chops: Flat Iron Steaks Marinated in Red Wine

Jul 23, 2009 This steak was tender and flavorful. I often use wine/olive oil marinades, throw in a few herbs an viola! I didn't measure the mustard, and am sure I used at least 1-1 1/2 tsp. I also used a couple of T. of olive oil and threw in a few shakes from the Spike bottle. I started with a frozen flat iron steak and marinated for 4 hours, grilled on a fairly hot BBQ grill for 5-6 minutes each side, sliced thinly. It was yummy!

—SOMEBUNNY 

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Steaks and Chops: Marinated Rib-eyes

Jan 25, 2004 I've used the recipe several times. My picky girlfriend who's not a steak lover enjoyed the steaks. She will only eat well done, so after I used the high heat to sear the meat, I moved the steaks to a medium heat to allow it to get a little more tender. Takes longer, but doesn't dry it out as much.

—JASONROCK21 

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Marinated Flank Steak

An Asian-style marinade flavors this tender grilled steak from Isabel Fowler of Fairbanks, Alaska. It's an ideal summer entree, but you can enjoy it year-round...just broil it indoors instead.

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