Firecracker Shrimp Boil with Smoky Grilled Corn
Experience the fire and flavor of a classic Southern grill dinner with this Firecracker Shrimp Boil recipe, complete with smoky grilled corn. Inspired by a famous street-food classic, this dish offers an unforgettable blend of flavors and textures that transport you to a Friday-night tailgate in the South.
Allergens
Shellfish, Sausage
Ingredients
- 1. 2 lbs large shrimp, peeled and deveined 2. 1 lb smoked sausage, sliced 3. 1/4 cup hot sauce 4. 1/4 cup butter, melted 5. 1/4 cup olive oil 6. 2 tbsp garlic, minced 7. 2 tbsp lemon juice 8. 1 tsp paprika 9. 1 tsp cayenne pepper 10. 1 tsp black pepper 11. 1 tsp salt 12. 4 ears corn, husked and cleaned 13. 4 tbsp butter, softened 14. 1/2 cup parmesan cheese, grated 15. 2 tbsp fresh parsley, chopped
Instructions
- Prepare a charcoal grill or preheat a gas grill to medium high heat.
- In a large bowl, mix hot sauce, melted butter, olive oil, garlic, lemon juice, paprika, cayenne pepper, black pepper, and salt. Set aside.
- Thread shrimp and sausage onto skewers, alternating between the two.
- Brush the shrimp and sausage with the prepared sauce, reserving some for later.
- Place the corn on the grill and cook for 8 10 minutes, turning occasionally, until tender but still firm. Remove from the grill and brush with softened butter, then sprinkle with parmesan cheese and parsley.
- Grill the shrimp and sausage skewers for 4 5 minutes per side, brushing with more sauce as needed, until cooked through.
- Serve the Firecracker Shrimp Boil and grilled corn together on a platter, garnished with additional parsley.
Chef’s Insight
The key to this recipe is achieving a balance of flavors and textures - from the tender shrimp and sausage to the crispy, charred corn. The blend of spicy, smoky, and creamy elements creates an unforgettable dining experience.
Notes
The combination of flavors and textures in this dish creates a dining experience that truly brings the spirit of the South to your table.