Fiery Shrimp Boil Street Feast

Allergens

Shellfish, Soy (from sausage)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 4 ears corn, husked and cut into quarters
• 1 lb smoked sausage, sliced into rounds
• 1/2 cup unsalted butter
• 1/2 cup fresh lemon juice
• 1/2 cup hot sauce (e.g., Texas Pete or Crystal)
• 1 tbsp Old Bay Seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley
• 2 lemons, cut into wedges

Instructions

1. Preheat a large outdoor grill or griddle to medium high heat.
2. In a large bowl, combine the shrimp, corn, and sausage.
3. In another bowl, whisk together the butter, lemon juice, hot sauce, Old Bay Seasoning, garlic powder, onion powder, salt, and black pepper.
4. Pour the sauce mixture over the shrimp mixture and toss to evenly coat.
5. Grill the corn for 6 8 minutes, turning occasionally until slightly charred. Remove from grill and set aside.
6. Sear the shrimp and sausage for 2 3 minutes per side or until cooked through.
7. Transfer the shrimp and sausage to a platter and sprinkle with parsley. Serve immediately with grilled corn, lemon wedges, and extra sauce on the side.

Chef’s Insight

For a smoky flavor, soak wood chips in water for 30 minutes before adding them to the fire.

Notes

Make sure to use fresh corn for best results.