Boiled shrimp always seem to be in season around here. They are a treat to eat and a real crowd pleaser. We love this recipe because the shrimp and other ingredients are cooked in their own juices as opposed to boiling in a large amount of water, which tends to dilute flavors. This rendition of a shrimp boil takes about 30 minutes of prep and is a great dish to take out to a tailgate, picnic, beach trip or backyard barbecue. The individual packets lend themselves quite well to casual entertaining at home or on the go. The cocktail sauce we paired with the shrimp is a snap to throw together and is the perfect dipping sauce. No plates or utensils required, which makes cleanup a breeze.
Boiled Shrimp on the Grill
Servings: 6
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4 quarts water
½ cup liquid seafood boil
1 teaspoon kosher salt
1 pound small new potatoes, cleaned and cut in half
3 ears fresh corn, shucked and cut
in half
1 stick butter
3 teaspoons minced garlic
¼ cup fresh lemon juice
¼ cup Worcestershire sauce
1½ teaspoons dried Creole or seafood seasoning blend
¼ teaspoon dried Italian herbs
1 large sweet onion
1 pound smoked andouille or smoked regular sausage cut into 2-inch slices
2 pounds large shrimp (peeled and deveined with tails on)
6 (12-by-12-inch) pieces of aluminum foil
- Bring the water to a rolling boil. Add the seafood boil and kosher salt.
- Add the new potatoes and corn, and bring back up to a boil. Reduce the heat to medium and simmer for 4 to 5 minutes, or just until the potatoes begin to become tender.
- Drain the corn and potatoes. Set them aside.
- In a small sauce pot, melt the butter. Then add the garlic, lemon juice, Worcestershire and dried seasonings. Saute for 1 minute, turn off the heat and set it aside.
- Peel the onion, cut into 6 wedges and place into a large mixing bowl.
- Add the potatoes, corn, sausage and shrimp to the bowl.
- Pour the melted butter mixture over everything and toss to coat.
- Divide everything between the 6 pieces of foil. Fold up the foil to create 6 individual packets and crimp the edges to make sure each one is sealed.
- Place the foil packets into the fridge until you are ready to grill them. This may be done several hours ahead.
- Heat the grill to 400 degrees and place the packets on the hot grill. Cook for 12 to 14 minutes or until the shrimp are cooked through. Serve immediately.
Note: The shrimp boil packets can also be cooked in a 400-degree oven, as well.
Cocktail Sauce
Servings: 6
1 cup ketchup
½ cup prepared horseradish sauce
¼ cup Worcestershire sauce
¼ cup fresh lemon juice
¼ teaspoon Creole seasoning
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1 teaspoon hot sauce
- In a small mixing bowl, combine everything together and stir until well blended.
- Cover and chill for at least an hour before serving.
This article was originally published in the August 2021 issue of 225 magazine.