Best 3 Mixed Grill Of Shrimp Sausage And Mushrooms Recipes

Seafood lovers, rejoice! This mixed grill of shrimp, sausage, and mushrooms is a flavorful and satisfying dish that's perfect for a summer cookout or a cozy dinner at home. The succulent shrimp are marinated in a zesty blend of garlic, lemon, and herbs, while the juicy sausages and earthy mushrooms add a savory depth of flavor. Grilled to perfection, these ingredients come together on a bed of aromatic rice, creating a culinary masterpiece that will tantalize your taste buds.

In addition to the main mixed grill recipe, this article also includes variations for grilled shrimp skewers, grilled sausage and mushroom skewers, and grilled vegetable skewers. Each recipe offers its own unique twist on the classic mixed grill, ensuring that there's something for everyone to enjoy. Whether you prefer the simplicity of grilled shrimp or the hearty combination of sausage and mushrooms, you'll find a recipe here that will satisfy your cravings.

Let's cook with our recipes!

SHRIMP AND SAUSAGE KABOBS

Shrimp and Sausage Kabobs image

These Shrimp and Sausage Kabobs make the perfect quick dinner when you want something with lots of variety, loads of flavor, and plenty of color. With a 20-minute prep time and 10-minute cook time, these kabobs will be ready in 30 minutes or less!

Provided by Susie Bulloch (heygrillhey.com)

Categories Main Dish

Time 30m

Number Of Ingredients 8

Ingredients

1 red bell pepper (cut into 1 inch pieces)
1 yellow or orange bell pepper (cut into 1 inch pieces)
½ large red onion (cut into 1 inch pieces)
1 pound baby portobello mushrooms
1 pound U-15 (Colossal) shrimp (peeled, de-veined, with tails removed)
1 12-oz beef smoked sausage rope (cut into 1 inch pieces)
2 Tablespoons olive oil
1 Tablespoon Creole or Cajun seasoning

Steps:

Heat the grill. Preheat your grill to 450 degrees F for direct grilling.
Make the kabobs. Right before you assemble your kabobs, drizzle the meat and veggies with olive oil and season with the Creole or Cajun seasoning. Assemble your skewers by alternating the peppers, onions, mushrooms, shrimp, and sausage on the skewer. You should have enough ingredients to make 6-8 kabobs (depending on the length of your skewers).
Cook the kabobs. Place the assembled kabobs on the grill grates and close the lid. Cook for 8-10 minutes. Turn your skewers every 3-4 minutes, until the shrimp is fully opaque, the sausage is cooked through, and the vegetables are cooked to the tenderness you like.
Serve hot. Remove the kabobs from the grill and serve immediately.

Nutrition Facts : Calories 153 kcal, Carbohydrate 7 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 191 mg, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SAUSAGE SHRIMP KABOBS

Sausage Shrimp Kabobs image

We love these full-flavored kabobs and fix them often, even in winter. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage, bacon, shrimp, vegetables and pineapple. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 can (8 ounces) pineapple chunks
4 bacon strips
8 large fresh mushrooms
8 uncooked large shrimp, peeled and deveined
8 large cherry tomatoes
8 ounces smoked sausage, cut into 1/2-inch slices
1 large sweet onion, cut into 8 wedges
1 large green pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
1/3 cup corn syrup
1/4 cup ketchup
3 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon maple flavoring
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried coriander

Steps:

Drain pineapple, reserving juice. Cut bacon strips in half; wrap each around a mushroom. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper., In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice. Set aside 2/3 cup for serving. , Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce.

Nutrition Facts : Calories 447 calories, Fat 20 g fat (8 g saturated fat), Cholesterol 97 mg cholesterol, Sodium 1967 mg sodium, Carbohydrate 49 g carbohydrate (33 g sugars, Fiber 3 g fiber), Protein 21 g protein.

GRILLED SHRIMP AND SAUSAGE WITH PEPPERS AND ONIONS

Grilled Shrimp and Sausage With Peppers and Onions image

Oh boy... this is going to be on your menu all summer! It's really tasty and filling. Plus, cooking it on the grill means you don't have to heat up the kitchen on a hot day. We chose to add potatoes to this summer grilling recipe and they were delish. Pasta or rice would be lovely too. An easy summer dinner.

Provided by Ashley Muller

Categories Other Main Dishes

Number Of Ingredients 12

Ingredients

1 large onion, diced 1/2" pieces
1 large pepper, any color, diced 1/2" pieces
1 lb smoked sausage, sliced in 1/4" coins
20 large raw shrimp, fresh or frozen, peeled & cleaned with tail on or off
2 tsp minced garlic
1/2 tsp pepper
1/4 tsp salt
1/2 c unsalted butter
4 Tbsp Parmigiano-Reggiano, grated
5 small potatoes, diced 1/2" pieces (optional)
1 small package angel hair pasta (optional)
2 c rice (optional)

Steps:

1. Dice onions, peppers, and sliced sausage.
2. In a disposable aluminum pan, add the butter. Place over the grill.
3. If serving with potatoes. add potatoes to the butter and begin cooking before adding the sausage and veggies.
4. Add sausage, garlic, and veggies to the pan. Sprinkle with salt and pepper.
5. When sausage and veggies are al dente, add shrimp. Cook for an additional 2-4 minutes until all of the shrimp are pink. Top with grated Parmigiano-Reggiano. Serve as is, with potatoes, over angel hair pasta, or rice.
6. OPTIONAL: To serve over angel hair pasta. Follow steps 1-4. In addition, boil pasta like normal until al dente. Drain water. In a large frying pan add 3-5 Tbsp. unsalted butter. Continue cooking the butter until you see it foaming and the butter getting brown. Add the drained noodles and fry them in the butter for 1-3 minutes, or until the noodles have turned slightly brown from the butter. Put the noodles in a serving dish and top with the sausage, shrimp and veggie mixture and the Parmigiano-Reggiano.
7. OPTIONAL: To serve over rice. Follow steps 1-4; in addition cook rice like normal. Put the rice in a serving dish and top with the sausage, shrimp and veggie mixture. Add the Parmigiano-Reggiano.

Tips:

Mise en place. Before you start cooking, make sure you have all of your ingredients and equipment prepped and ready to go. This will help you stay organized and avoid any scrambling.
Use fresh, high-quality ingredients. The better the quality of your ingredients, the better your dish will taste. Look for fresh, plump shrimp, flavorful sausage, and tender mushrooms.
Don't overcrowd the pan. When grilling the shrimp, sausage, and mushrooms, make sure to give them enough space so that they can cook evenly. If you overcrowd the pan, they will steam instead of grill.
Cook the shrimp until they are just opaque. Overcooked shrimp are tough and rubbery. Cook them just until they turn pink and opaque, about 2-3 minutes per side.
Use a flavorful marinade. Marinating the shrimp, sausage, and mushrooms in a flavorful marinade will help to enhance their flavor. You can use a simple olive oil and herb marinade, or try something more elaborate, like a teriyaki marinade.
Serve with your favorite sides. Grilled shrimp, sausage, and mushrooms can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Grilled shrimp, sausage, and mushrooms is a delicious and easy-to-make dish that is perfect for a summer cookout or any other casual gathering. With a little planning and preparation, you can create a flavorful and satisfying meal that your friends and family will love.