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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How To Camelize Onions

Slice root of top of onion; cut in half. Peel and slice. Use a large, heavy skillet so the onions are not crowded. Heat oil in the pan over medium heat; add the onions and stir yo coat

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Slow Cooker Recipes: Easy Sausage, Peppers and Onions with Elbows

Oct 10, 2011 I scaled this down to just two servings and used all hot Italian sausage. Since we love bell peppers (which you might have guessed), I used a mix of green, red, yellow and orange and probably used more than indicated. I also subbed bow tie pasta that was already cooked and in the freezer, for the elbows. I tweaked this just a little by adding some crushed red pepper for some zip, and a little dry white wine, because I couldn’t help myself, lol! Well, this was really good and a snap to make! Hubs and I both really enjoyed it. This is now my go-to recipe for sausage and peppers! Love it! Thank you korilynne for a terrific new recipe!

—bellepepper 

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Sautéed Chard and Onions with Caraway

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Oh, that oft-neglected spice, caraway. Of course it loves to dress up rye bread, but caraway can add sparkle to so many more things—carrots, beets, sauerkraut, cabbage, brussels sprouts, and even burgers. Here we’ve used caraway in a tangle of sautéed onions and chard. This simple side dish couldn’t be easier. You just sauté sliced onions on high heat until browned, toss with chopped chard until wilted, and season with honey, vinegar, a peck of celery seed, and caraway. So good!

Do you like caraway seeds? If so, what are your favorite recipes in which you use caraway? Please let us know in the comments.

Feel free to use spinach or kale instead of chard.  Spinach will cook very quickly.  Kale may take longer to wilt.

3 Tbsp olive oil2 large onions, sliced 1/4-inch to 1/2-inch wide slices, root to stemSalt1 pound chard, center ribs removed, leaves roughly chopped1 Tbsp honey1 teaspoon caraway seeds1/4 teaspoon celery seed1/2 teaspoon black pepper2 teaspoons sherry or red wine vinegar

1 Heat the olive oil in a large sauté pan over high heat until the oil is almost smoking. Add the onions and toss to coat with oil. Sauté for 10-12 minutes stirring often, until the onions are soft and browned on the edges. Sprinkle with salt while the onions are cooking.

2 Add the chard to the onions and mix well with tongs. Once the chard wilts, 2 to 4 minutes, add the honey, caraway seeds, celery seeds, and black pepper. Toss well to combine and cook for another 2-3 minutes, stirring often. Add the vinegar right before serving.

Yield: Serves 4-6.

Indexed: Caraway, Onion, Swiss Chard

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