SHEBOYGAN, WI – RV Meals Appetizers for Dinner, yep that’s what this is all about! Sometimes you want something fun and simple to eat on the road and this is a mean that is great for someone solo or for a group because you can share lots of little things and enjoy!

Ingredients – Andouille Sausage, Shrimp, Chorizo Bacon, Onion, Mushrooms, Brussel Sprouts, Olive Oil, Ken’s Steakhouse Dressing – Buttermilk Ranch, Sour cream, Dill, Flour, Baking Powder, Cheese Curds, Canola Oil, Hoisin Sauce

Spices – Garlic Powder, Salt, Pepper, Hot Old Bay, Turmeric, Cayenne Pepper, Allspice, Ginger

Let’s start by getting everything ready for the grill. We start by boiling 6-8 Brussel sprouts in salted water. Once the water comes up to boil with the sprouts in it, turn off the heat and let the sprouts cool down.  After they have cooled down, sprinkle on a half teaspoon each of: garlic powder, allspice, and ginger. Rub them down with the spices and skewer them. On the skewer brush them liberally with Hoisin sauce all around.

Next, take six of your shrimp, wrap them up in the chorizo bacon and put them on a skewer. With the next six shrimp, rub them with a 1/2 a teaspoon each of: garlic powder, salt, pepper, cayenne pepper, and turmeric and get them on a skewer as well.


You also want to take your mushrooms, coat them with olive oil, then massage in a half teaspoon each of: turmeric, garlic powder, pepper, and cayenne pepper.  Mix your dry and then add in soda

Time to get your batter ready for the cheese curds. To a quarter cup of flour, add in a teaspoon each of: baking powder, garlic powder, Old Bay, and pepper. Then mix with club soda until you reach a consistency of pancake batter.  Fill a small pot with canola oil and heat to cook.

On a hot grill, take your sausage, shrimp, Brussel sprouts, and mushrooms and start cooking them until they are done through and through.

Take your cheese curds, dip them in your batter and place them in the oil, careful to watch them so they don’t burn. These take only a couple of minutes to cook. Once they are golden brown and floating remove them from the oil and place them on paper towel to dry off.

Finally time to make a dipping sauce for your curds: 1/4 cup of sour cream, 2 tablespoons of Ken’s Steakhouse Buttermilk Ranch dressing, a teaspoon each of Old Bay and garlic powder. Add in a teaspoon of fresh dill, stir and your sauce is ready to go.

Time to plate everything up and settle in with a good beer and movie and you’ve got a great dinner for the night!



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