Firecracker Shrimp Boil with Grilled Corn

Allergens

Shellfish (shrimp), Dairy (butter)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 4 ears of corn, husked
• 1 cup unsalted butter, melted
• 1/2 cup hot sauce (e.g., Frank's RedHot)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Cajun seasoning
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. In a large bowl, combine melted butter, hot sauce, smoked paprika, garlic powder, onion powder, Cajun seasoning, salt, and pepper. Mix well to create the firecracker sauce.
2. Add shrimp and corn to the sauce, ensuring they are evenly coated. Cover and let marinate in the refrigerator for 30 minutes.
3. Preheat a grill to medium high heat or preheat your oven's broiler.
4. Remove the shrimp and corn from the marinade, shaking off excess sauce. Grill the shrimp for about 2 3 minutes per side or until pink and cooked through. Remove from the grill and set aside.
5. Place the corn on the grill or broil for 10 12 minutes, turning every few minutes to ensure even cooking. Once the corn is tender and slightly charred, remove it from the heat.
6. Arrange the grilled shrimp and corn on a platter, sprinkle with fresh parsley, and serve with lemon wedges.

Chef’s Insight

The combination of spicy and smoky flavors in this dish truly captures the essence of Southern cooking.

Notes

For extra spice, consider adding more hot sauce to the marinade.