Firecracker Shrimp Boil: A Southern Grill Dinner Experience

Allergens

Shellfish, Soy (in some sausage varieties)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups water
• 1/2 cup unsalted butter
• 1 tbsp Cajun seasoning
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 2 cups fresh corn kernels (about 3 ears of corn)
• 1 cup red potatoes, quartered
• 1 cup smoked sausage, cut into 1
• inch pieces
• 1 lb fresh crawfish tails (optional)
• Zest and juice of one lemon
• Chopped green onions, for garnish

Instructions

1. In a large pot, bring water to a boil over high heat. Add the shrimp, corn, potatoes, and smoked sausage. Cook for 4 5 minutes until the potatoes are just fork tender. Drain and set aside.
2. In a separate pan, melt butter over medium heat. Add Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Stir well to combine.
3. Add cooked shrimp mixture back into the pot with the spiced butter. Toss gently to coat. Cook for an additional 2 3 minutes until heated through.
4. Remove from heat, stir in lemon zest and juice. Garnish with green onions before serving.

Chef’s Insight

To get that authentic fire-kissed taste, use a charcoal grill or propane grill to cook the shrimp and vegetables directly over medium-high heat.

Notes

Adjust the spice level of this dish to your liking by increasing or decreasing the amount of cayenne pepper.