Smoked Shrimp and Sausage Skewers with Hot Honey Tony's Butter Glaze
Smoked shrimp and sausage skewers seasoned with Tony Chachere's, smoked at 275°F, and basted in layers with a hot honey butter glaze.
Equipment
- Pellet smoker or pellet grill
- Small Saucepan
- Basting Brush
- Meat Thermometer
- Skewers
Ingredients
Skewers
- 2 lbs Black Tiger shrimp peeled and deveined, tails on
- 14 oz smoked sausage sliced into 1/2-inch rounds
- 2 tablespoons Tony Chachere's Original Creole Seasoning
- wooden skewers soaked in water for 30 minutes
Honey Butter Baste
- 1/2 cup unsalted butter
- 1/4 cup honey
- 1 tablespoon Tony Chachere's Original Creole Seasoning
Garnish
- fresh chopped parsley
Instructions
- Soak the wooden skewers in water for at least 30 minutes to prevent burning.
- Pat the shrimp dry, then season the shrimp and sliced sausage generously with Tony Chachere's Original Creole Seasoning. Alternate shrimp and sausage onto each skewer.
- Preheat the pellet smoker to 275°F using hickory, pecan, or competition blend pellets.
- Place the skewers on the grates and smoke about 20 to 25 minutes, flipping once at the halfway point.
- While the skewers cook, melt the butter, honey, and Tony Chachere's together in a small saucepan and whisk until smooth.
- After flipping, brush the skewers with the honey butter every 10 minutes to build a glossy glaze.
- Pull the skewers when the shrimp reach an internal temperature of 145°F and turn opaque and firm. Top with fresh chopped parsley and serve immediately.
Notes
Grill Master Tip: Shrimp dry out fast, so pull them the moment they hit 145°F. Pat the shrimp dry before seasoning, soak the skewers, and baste every 10 minutes to build the glaze in layers. Black Tiger shrimp hold up best because they are meatier. Not sponsored, the seasoning and smoker are simply what James uses.