Grilled Yellow Squash and Field Peas with Andouille Sausage and Shrimp
October 10, 2013
Kick up your grilled vegetable game with this recipe for Louisiana inspired Summer squash, fresh field peas, Andouille sausage and shrimp medley.
10-12 small yellow squash cut in to 1in slices
2-3 cups fresh field peas
1 smoked Andouille sausage sliced on the bias
1lb medium shrimp, peeled and deveined
3 tbsp. extra virgin olive oil
3 cloves of pressed garlic
Kosher salt and cracked black pepper to taste
Prepare the grill for high heat cooking. In a medium mixing bowl, combine squash, field peas, sausage, olive oil, garlic, salt and pepper and blend well. Preheat a grilling basket and add the squash, field peas and sausage mixture. Season the shrimp with salt and pepper and refrigerate until ready to use. Grill for 15-20 minutes, stirring frequently, until the sausage has begun to render and is lightly browned. Add the shrimp and continue to grill until they have turned from opaque to pinkish white, approximately 8 minutes. Remove from the heat and serve immediately.
- Clint Cantwell, Grilling.com Editor