Shrimp Boil On A Stick | Long Grain and Wild Rice

Prep time: 30 minutes Cook time: 10 minutes

per serving: 688 calories; 34 grams protein; 45 grams total fat; 7 grams fiber; 12 grams saturated fat; 39 grams carbohydrates; 166 mgs cholesterol; 817 mgs sodium; 18 WW points plus

Dairy Free GFree

Shrimp Boil On A Stick


1/2 pound new potatoes

2 ear(s) fresh corns cut into 1 1/2 inch rounds

8 ounces GF andouille sausage, Applegate Farms or Johnsonville cut into 1 inch rounds

1/2 pound large shrimp, peeled & deveined

1/4 cup butter or buttery spread, Earth Balance melted

4 teaspoons GF hot sauce, Frank's

2 teaspoons Old Bay seasoning

2 whole lemon(s), cut into wedgess lemon juice for serving

12inch bamboo skewers


Soak skewers in water for 30 minutes. Heat grill to medium-high. Peel and devein shrimp, leaving tails intact if desired. Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut corn cobs into 2-inch pieces.
If your potatoes are large, cut them in half or quarters. In a Dutch oven cook potatoes, covered, in boiling salted water for 5 minutes. Add corn; return mixture to a boiling. Cook 5 minutes more or until vegetables are just tender. Drain. Set aside to cool slightly. Thread shrimp, sausage, potatoes, corn, and green onions onto skewers.
In a small bowl stir together olive oil and seasoning; brush mixture over assembled skewers.
Grill skewers for 8 to 10 minutes or until shrimp are opaque, turning once halfway through grilling and adding lemon wedges for the last 2 to 3 minutes of grilling. Serve skewers with lemon wedges.

Long Grain and Wild Rice


1 6-ounce box long grain and wild rice, Mahatma


Cook according to package instructions