So remember how I pretty much didn't post at all in the month of September? Yeah, way cool. But, I was in fact cooking and baking. A lot. The problem I've found with cooking for big dinners is that I often get so caught up in a cooking frenzy that I don't stop to take pictures for fear of not having dinner ready by the time guests arrive. Plus, if I'm still cooking/prepping while the guests are there, I tend to get funny looks as I'm posing my food for pretty pictures. Who does that?
I had two birthday dinners to prepare this month: my mama and my husband. Mom's was earlier this month and I worked towards a goal of a lower-carb meal. Somehow in my searching, I settled on skewers [which, by the way, is a really fun word to say]. And used this recipe for Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze. The prep and cooking process was pretty simple. I made the glaze, chopped up various sausages and veggies and slathered up my skewers to marinate for a few hours before cooking. My kitchen smelled like a smokehouse. I used turkey Kielbasa for this recipe. The flavor is fantastic over a grill and much more exciting than standard link sausage. And if you don't like the higher fat and calories of regular Kielbasa, turkey/chicken versions are just as tasty. I actually prefer them over the pork/beef kind.
The glaze is divine. And it's all due to this guy. I had to purchase a $5 bottle of smoked paprika. I used a few tablespoons of it but now I have this huge jar of a spice I've never even heard of. But after having this fantastic glaze, I'm on a mission to find more recipes that call for smoked paprika. If you've never had it, I encourage you to find something simple to make that calls for it because the flavor is fantastic. It's a smokey and spicy flavor. Kind of like barbecue sauce but lighter and more dignified tasting. And it turns things brilliant red. My favorite!
Behold the finished skewers.
Note: while grilling skewers, the metal handles get hot. VERY hot. Turning them with a bare hand is not recommended.