Fireball Shrimp Boil Street Feast

Allergens

Shellfish, Sulfites (in beer)

Ingredients

• 1 lb fresh or frozen large shrimp, peeled and deveined
• 4 cups water
• 2 cups beer (choose a light beer for best results)
• 1/2 cup kosher salt
• 1/2 cup Old Bay seasoning
• 2 tbsp butter
• 1 lb smoked sausage, sliced into 1
• inch pieces
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 3 cups frozen corn kernels
• 1 lb red potatoes, cut into bite
• sized pieces
• 2 lemons, juiced
• 1/2 cup fresh parsley, chopped
• Hot sauce to taste (optional)

Instructions

1. In a large stockpot, combine water, beer, kosher salt, and Old Bay seasoning. Bring to a boil over high heat.
2. Add the shrimp, sausage, potatoes, corn, onion, and garlic to the boiling liquid. Stir well to ensure all ingredients are submerged in the liquid.
3. Cover the pot and cook for 5 minutes. Then, uncover and cook for an additional 7 minutes, or until shrimp is pink and cooked through.
4. Using a slotted spoon, remove the seafood, potatoes, and vegetables from the pot. Set aside on a platter.
5. Return the liquid in the pot to a boil. Cook for 3 4 minutes to reduce and concentrate flavors.
6. Stir in butter and lemon juice. Adjust seasoning if needed.
7. Pour the reduced sauce over the shrimp, sausage, potatoes, and vegetables on the platter. Top with fresh parsley and a generous dash of hot sauce (optional). Serve immediately.

Chef’s Insight

The heat of the shrimp boil can be adjusted by adding more or less hot sauce to taste.

Notes

This recipe creates a bold and flavorful dish that captures the essence of a street feast.