Firecracker Festival Shrimp Boil

Allergens

Shellfish, Dairy (Butter), Soy (Worcestershire Sauce)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 1 cup unsalted butter
• 1/2 cup Frank's RedHot Sauce
• 1/4 cup fresh lemon juice
• 2 teaspoons Old Bay Seasoning
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• 1/2 cup chopped green onions
• 1/4 cup chopped parsley
• 2 ears corn, shucked and cut into rounds
• 4 red potatoes, quartered
• 2 cups cherry tomatoes

Instructions

1. In a large pot, melt butter over medium heat. Add RedHot Sauce, lemon juice, Old Bay Seasoning, garlic, Worcestershire sauce, salt, and pepper, stirring to combine.
2. Add shrimp, corn, potatoes, and cherry tomatoes to the pot. Stir well to ensure the shrimp and vegetables are evenly coated in the spicy sauce.
3. Cover the pot with a lid and cook for 8 10 minutes, until the shrimp is pink and cooked through. Stir occasionally to prevent sticking.
4. Remove from heat and let sit for a minute to allow flavors to meld. Sprinkle with green onions and parsley before serving.

Chef’s Insight

The secret to this Festival Shrimp Boil is using fresh ingredients and letting them simmer in the spicy sauce until tender and full of flavor.

Notes

This recipe is perfect for a summertime festival or get-together. It's easy to prepare and can be made on the grill or stovetop.