Firecracker Shrimp Boil with Cajun Chipotle Butter
Firecracker Shrimp Boil with Cajun Chipotle Butter - A spicy, smoky Southern grill recipe inspired by a famous restaurant or street-food classic. Capture the sizzle, aroma, and crowd energy of a Friday night tailgate or secret restaurant hack that tastes even better at home.
Allergens
Shellfish, Sulfites (in beer)
Ingredients
- 2 lbs large shrimp, peeled and deveined
- 4 tbsp Cajun seasoning
- 1 cup beer
- 2 cups water
- 3 cups corn on the cob, cut into thirds
- 2 lbs red potatoes, halved
- 1 lb smoked sausage, sliced
- 1 stick unsalted butter
- 2 cloves garlic, minced
- 1 tbsp chipotle pepper in adobo sauce
- 3 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large pot, combine shrimp, Cajun seasoning, beer, water, corn on the cob, potatoes, and smoked sausage. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes or until vegetables are tender.
- Meanwhile, in a small saucepan, melt butter over medium heat. Add garlic and chipotle pepper cook for 1 minute. Stir in parsley and remove from heat.
- Drain the shrimp boil mixture and transfer to a preheated grill or grill pan. Cook for 2 3 minutes per side, until shrimp is pink and sausage is browned.
- Drizzle the Cajun Chipotle Butter over the cooked shrimp and sausage. Season with salt and pepper to taste. Serve immediately.
Chef’s Insight
Add a touch of sweetness by serving with honey cornbread on the side.
Notes
For an added kick, include more chipotle pepper in the Cajun Chipotle Butter.