Firecracker Shrimp Boil Grill Feast

Allergens

Shellfish, Dairy (Butter)

Ingredients

• 2 lbs fresh shrimp, peeled and deveined
• 4 cups water
• 1 cup salt
• 1 lb red bliss potatoes, halved
• 3 ears corn, husked and broken in half
• 2 tbsp Old Bay seasoning
• 1/2 cup butter, melted
• 1 tbsp hot sauce
• Fresh parsley, for garnish

Instructions

1. In a large pot, combine water and salt. Bring to a boil and add potatoes cook for 5 minutes. Add corn and cook for another 4 minutes until vegetables are tender but not mushy. Drain and set aside.
2. Preheat grill to medium high heat (375°F). In a large bowl, toss shrimp with Old Bay seasoning.
3. Arrange vegetables on the grill and cook for 4 minutes per side until grill marks appear. Transfer back into pot.
4. Place shrimp on the grill and cook for 2 3 minutes per side until pink and opaque. Add to pot with vegetables.
5. In a small saucepan, combine melted butter and hot sauce stir well. Pour over the shrimp and vegetable mixture toss gently to coat evenly. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The balance between spicy, smoky flavors and the sweetness of corn creates a truly indulgent dining experience.

Notes

The combination of spices and seasonings adds a unique twist to this classic dish.