Street Food Surprise – Firecracker Shrimp Boil

Allergens

Shellfish (Shrimp)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 4 cups water
• 1 cup kosher salt
• 1 cup white vinegar
• 2 tsp crushed red pepper flakes
• 1 tbsp Old Bay seasoning
• 1 lemon, zested and juiced
• 4 ears corn, shucked and cut into thirds
• 4 smoked sausages (such as kielbasa or andouille)
• 2 cups cherry tomatoes
• 1 lb new potatoes, halved
• Fresh parsley, for garnish
• Cooking spray

Instructions

1. In a large stockpot, combine water, salt, vinegar, red pepper flakes, Old Bay seasoning, and lemon zest. Bring to a boil over high heat.
2. Add shrimp, corn, sausages, and potatoes to the pot, then reduce heat to medium. Cook for 6 8 minutes or until potatoes are tender.
3. Carefully remove the stockpot from the heat and let it stand for 5 minutes to allow flavors to meld.
4. Preheat a grill or grill pan to medium high heat. Add cherry tomatoes and cook for 2 3 minutes, turning frequently until slightly charred. Remove from grill and set aside.
5. In a large bowl, toss the cooked seafood boil ingredients with lemon juice. Arrange on a serving platter, garnish with parsley, and serve immediately.

Chef’s Insight

This dish is all about bringing people together and creating unforgettable memories. Feel free to adjust the spice levels according to your preference.

Notes

The vibrant colors of the dish make for an appealing presentation that captures the essence of a lively food festival.