Firecracker Shrimp Boil Grill Dinner
Create a mouthwatering Southern grill dinner with this copycat Firecracker Shrimp Boil recipe, perfect for a Friday night tailgate or secret restaurant hack that tastes even better at home. Savor the smoky flavors and sizzling aroma of this dish inspired by regional favorites.
Allergens
Shellfish (shrimp)
Ingredients
- 1. 2 lbs large shrimp, peeled and deveined 2. 4 ears of corn, husked and silks removed 3. 2 cups stone
- ground grits 4. 4 cups chicken broth 5. 1 cup heavy cream 6. 1 cup sharp cheddar cheese, shredded 7. 1 tbsp unsalted butter 8. 2 tsp kosher salt 9. 1 tsp freshly ground black pepper 10. 1/2 tsp smoked paprika 11. 1/2 tsp cayenne pepper
Instructions
- Preheat grill to medium high heat (around 350°F).
- In a large mixing bowl, combine shrimp, salt, black pepper, paprika, and cayenne pepper. Toss to coat evenly.
- Wrap corn in aluminum foil, drizzle with olive oil, and season with salt and pepper. Place on the grill and cook for 10 12 minutes, turning occasionally until tender. Remove from the grill and set aside.
- In a medium saucepan, bring chicken broth to a boil. Gradually whisk in grits, reduce heat to low, and simmer for 5 minutes, stirring frequently to prevent sticking.
- Stir in heavy cream and continue to cook until thickened, about 5 7 minutes more. Remove from heat and stir in shredded cheddar cheese and butter until melted. Season with salt and pepper to taste.
- Place seasoned shrimp on a grill grate coated with nonstick spray or oil. Grill for 2 3 minutes per side, or until pink and opaque. Remove from the grill and set aside.
- To serve, spoon creamy grits onto plates, place corn on the side, and top with sizzling shrimp. Enjoy your Firecracker Shrimp Boil Grill Dinner!
Chef’s Insight
To amplify the smoky flavors, use hickory wood chips on the grill for an even deeper taste experience.
Notes
For a spicier kick, add more cayenne pepper or hot sauce to the shrimp seasoning.