Firecracker Shrimp Boil with Smoky Herb Butter

Allergens

Shellfish, Sulfites (in sausage)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Creole seasoning
• 4 cups water
• 1 lb fresh corn, shucked
• 1 lb red potatoes, quartered
• 1 lb smoked sausage, sliced
• 1 cup unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 lemon, zested and juiced
• Salt and black pepper, to taste

Instructions

1. In a large pot, bring water to a boil. Add corn and red potatoes cook for 5 minutes. Drain and set aside.
2. Season shrimp with Creole seasoning set aside.
3. Heat a grill pan or cast iron skillet over medium high heat. Add smoked sausage, cooking until browned on all sides. Remove from pan and set aside.
4. In the same pan, add butter, garlic, parsley, paprika, cayenne pepper, lemon zest and juice stir until melted and combined. Cook for 1 minute.
5. Add cooked corn, potatoes and shrimp to the pan toss in the smoky herb butter sauce. Season with salt and black pepper, to taste. Grill for 3 4 minutes or until shrimp are pink and cooked through.
6. Return sausage to the pan, tossing to combine. Serve immediately!

Chef’s Insight

The secret ingredient that sets this dish apart is the smoked paprika, which adds an unforgettable depth of flavor and aroma.

Notes

For an extra smoky flavor, consider using a smoked sausage instead of regular sausage.