“Fireball Shrimp Boil with Smoky Creamed Corn”

Allergens

Shellfish, Soy (Old Bay Seasoning)

Ingredients

• 1. Large shrimp (2 lbs) 2. Smoked paprika (1 tsp) 3. Old Bay seasoning (1 tbsp) 4. Garlic powder (1/2 tsp) 5. Salt and pepper (to taste) 6. Olive oil (2 tbsp) 7. Creamed corn (2 cups) 8. Butter (2 tbsp) 9. Bell peppers (2, sliced) 10. Onion (1, sliced) 11. Corn on the cob (4, cut into thirds)

Instructions

1. In a large bowl, combine shrimp with smoked paprika, Old Bay seasoning, garlic powder, salt and pepper. Mix well.
2. Heat 1 tbsp of olive oil in a grill pan or skillet over medium high heat. Add the seasoned shrimp and cook for about 3 minutes on each side until opaque and slightly charred. Transfer to a plate and cover with foil.
3. In another large skillet or saucepan, melt butter over medium heat. Add sliced bell peppers and onion, cooking for about 5 minutes until softened. Stir in creamed corn and cook for another 2 minutes. Season with salt and pepper to taste.
4. Place the grilled shrimp atop the creamed corn mixture, serving 3 4 shrimp per person alongside the corn. Garnish with corn on the cob pieces.

Chef’s Insight

This recipe captures the essence of New Orleans street food culture while incorporating my own spin on flavors and textures.

Notes

Adjust the spiciness to your liking by using less or more paprika and Old Bay seasoning.