Lowcountry Shrimp and Sausage Muscadine Skewers
Juneteenth is a time for outdoor family celebrations, and grilling takes center stage. Blending African American traditions of hog farming and shrimping, this Lowcountry-inspired recipe pairs favorite local sausage with fresh shrimp, all glazed in a sweet-tangy muscadine wine marinade. Muscadine grapes are a Southern staple—picking them on my grandfather’s property is a cherished childhood memory—and this sauce brings that nostalgia to every bite. Whether served as an appetizer with a cocktail or a snack for picky eaters, these skewers are a crowd-pleaser.
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Recipe Overview
Level: Easy
Total Time: 45 minutes (includes 30 minutes of skewer soaking)
Active Time: 15 minutes
Yield: 10 skewers
Ingredients
Fresh shrimp (peeled and deveined)
Smoked sausage (cut into 1-inch pieces)
Red muscadine wine
Olive oil
Salt
Black pepper
Garlic powder
Onion powder
Minced garlic
Honey
Paprika
10 wooden skewers (12-inch-long)
Directions
Soak ten 12-inch wooden skewers in a baking dish of water for 30 minutes to prevent burning.
In a small bowl, whisk together muscadine wine, olive oil, salt, pepper, garlic powder, onion powder, minced garlic, honey, and paprika until well combined. Set aside 1/4 cup of the mixture for serving.
Thread shrimp and sausage onto the soaked skewers, alternating between the two and leaving a 2-inch space at the blunt end for a handle. Use a pastry brush to coat each skewer thoroughly with the remaining marinade, ensuring all sides are covered.
Preheat a grill to medium-high heat and lightly oil the grates.
Place the skewers on the grill and cook for 3 to 5 minutes, flipping occasionally and brushing with additional marinade. Cook until the shrimp are opaque and develop a crispy, caramelized exterior.
Remove from the grill, drizzle with the reserved sauce, and serve immediately.
