These delicious skewers were served at Hilton Head Island’s first “Palate to Palette” party where artists from Charleston presented their artwork while guests strolled through the displays enjoying some of our finest Lowcountry cuisine.It was an evening that will be long remembered.
St. Helena Island near Beaufort used to have a town center called Frogmore, named after an ancestral English country estate. This is where the stew originated.
24 pieces of red new potatoes
24 andouille sausage cubes
24 pieces Asian mini corn, cut into 1/4 inch pieces
24 sun-dried tomatoes, steeped in hot water
24 skewers or bamboo knot picks (4inches)
peel and devein shrimp
1 tablespoon freshly ground black pepper
1 tablespoon Kosher salt
1/2 cup extra virgin olive oil
pinch of ground red pepper flakes
Fire Roasted Cocktail Sauce
1/2 cup fire roasted tomatoes, blend if chunky
4 tablespoons horseradish sauce
1/2 cup ketchup
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
salt and pepper to taste
Preheat oven to 350°.In a large bowl, sprinkle shrimp with pepper, salt and red pepper flakes.Drizzle oil over the shrimp and toss to coat.Spread shrimp evenly on a baking sheet.Roast in oven for about 10 minutes until fully cooked.Shrimp will be opaque.Set aside.
Quarter potatoes evenly, cover with cold water. Bring water to a boil, reduce heat and simmer several minutes until potatoes are tender but not mushy. Pat dry and fry in batches until lightly browned on all sides. Remove from skillet onto a paper towel lined plate. Set aside.
Cut casing off the andouille sausage and slice into 1/2 inch cubes. Spread on a greased baking sheet and roast in oven for 10 minutes until crispy. Remove and set aside on paper towels.
To assemble skewers: first place potato, sausage, shrimp, corn and then tomato. Repeat. Serve with Fire Roasted Cocktail Sauce.