Firecracker Shrimp Boil with Spicy Garlic Butter

Allergens

Shellfish (shrimp)

Ingredients

• 1. 2 lbs large shrimp, peeled and deveined 2. 1 lb andouille sausage, sliced into 1
• inch rounds 3. 4 ears of corn, husked and cut into thirds 4. 2 lbs baby potatoes, halved 5. 1/2 cup Creole seasoning 6. 1/2 cup paprika 7. 1/4 cup garlic powder 8. 1/4 cup onion powder 9. 1/4 cup cayenne pepper (adjust to taste) 10. 1/4 cup black pepper 11. 1/4 cup white sugar 12. 1/4 cup salt 13. 1/4 cup dried thyme 14. 1/4 cup dried oregano 15. 1/2 cup unsalted butter 16. 8 cloves garlic, minced

Instructions

1. In a large bowl, mix together Creole seasoning, paprika, garlic powder, onion powder, cayenne pepper, black pepper, sugar, salt, thyme, and oregano. Set aside.
2. Preheat your grill to medium high heat (around 350°F).
3. Toss the shrimp, sausage, corn, and potatoes in half of the seasoning mixture.
4. Place the seasoned shrimp, sausage, corn, and potatoes on a large foil tray or grill basket.
5. Grill the vegetables for about 12 15 minutes, turning occasionally until tender.
6. Add the shrimp to the grill and cook for another 4 6 minutes, until pink and cooked through. Remove all items from the grill as they are done.
7. In a small saucepan, melt the butter over low heat. Stir in minced garlic and cook for 1 2 minutes until fragrant.
8. Pour the garlic butter sauce over the grilled seafood boil and toss to combine.
9. Serve immediately with a side of crusty bread to mop up the extra sauce.

Chef’s Insight

To ensure the shrimp cooks evenly, make sure it's uniformly seasoned before grilling.

Notes

Adjust the heat level of this dish to your preference by modifying the amount of cayenne pepper used.