Southern Grill Lunch: Copycat BBQ Shrimp Boil

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb medium
• sized fresh shrimp, peeled and deveined
• 4 ears corn on the cob, husked and halved
• 2 cups baby red potatoes, washed and halved
• 1 lb smoked sausage, cut into 1
• inch pieces
• 4 cups water
• 2 tablespoons salt
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 cup fresh lemon juice
• 1 cup chopped fresh parsley

Instructions

1. In a large pot, bring water to a boil. Add salt and all seasonings, stirring well to dissolve.
2. Add corn and potatoes to the boiling water, and cook for 4 minutes.
3. Add shrimp and sausage to the pot, and cook for an additional 3 minutes or until shrimp are pink and sausages are heated through.
4. Drain and rinse with cold water to stop cooking process.
5. Combine with lemon juice and parsley, tossing gently to coat.

Chef’s Insight

This dish is a perfect example of how simple ingredients can come together to create an unforgettable experience. The smoky, bold flavors are sure to impress your guests and transport them straight to the South.

Notes

Pair this dish with your favorite cornbread or coleslaw for a complete meal.