Fiery Shrimp Boil Skillet with Crispy Grilled Corn

Allergens

Shellfish, Soy (in some hot sauces)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups water
• 4 oz butter
• 1/2 cup hot sauce (e.g., Louisiana brand)
• 2 tbsp Cajun seasoning
• 4 ears of corn, husked
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a large pot, bring water, butter, hot sauce, and Cajun seasoning to a boil over high heat.
2. Add shrimp to the boiling mixture and cook for 3 4 minutes until pink and cooked through. Remove from heat and drain.
3. Preheat a grill or grill pan over medium high heat. Season corn with salt and pepper, then grill for 6 8 minutes, turning occasionally, until tender and slightly charred.
4. Transfer shrimp to the grilled corn and garnish with chopped parsley.

Chef’s Insight

Don't be afraid to experiment with different seasonings and heat levels for a unique twist.

Notes

Adjust cooking times for the size of shrimp and corn used.