Fiery Southern Grill Dinner: Spicy Shrimp Boil and Smoky Cheddar Corn

Allergens

Shellfish (shrimp), Dairy (cheese)

Ingredients

• 1. 1 lb large shrimp, peeled and deveined 2. 3 ears of corn, husked 3. 4 tbsp Cajun seasoning 4. 4 tbsp unsalted butter, melted 5. 1 cup sharp cheddar cheese, grated 6. 1 lemon, zested and juiced 7. Fresh parsley, chopped for garnish 8. Salt and pepper to taste

Instructions

1. Preheat your outdoor grill or stovetop grill pan over medium high heat.
2. In a large bowl, toss the shrimp with 3 tablespoons of Cajun seasoning and salt & pepper to taste. Set aside.
3. Brush the corn ears with melted butter and sprinkle with 1 tablespoon of Cajun seasoning. Wrap each ear in aluminum foil and place on the grill. Cook for about 15 20 minutes, turning occasionally until tender. Remove from heat, let cool slightly, then carefully slice off the kernels into a large bowl.
4. Add half of the cheddar cheese to the corn kernels, along with lemon zest and juice. Season with salt & pepper to taste. Toss well.
5. Grill the seasoned shrimp for 2 3 minutes per side or until pink and opaque. Remove from heat and toss with the remaining Cajun seasoning.
6. Plate the grilled corn alongside the spicy shrimp, garnish with fresh parsley, and serve immediately.

Chef’s Insight

The perfect blend of spicy, smoky, and creamy flavors in this dish makes it a crowd-pleaser at any gathering.

Notes

For added flavor, marinate the shrimp for an hour before grilling.