This is like your favorite shrimp boil, but you don’t have to heat up your stove – it’s grilling season!
One of my favorite Greek events in college was PIKE’s shrimp boil. I guess mainly because it’s a super southern thing, and I’d never really heard of it before coming to college and so it was cool and new. And also…I love shrimp. The only part that I didn’t love about it was that over-boiled corn gets shrively and it’s not quite as good as it could be. So I got to thinking – there’s not many things better in life than grilled corn. Why don’t I just grill the whole thing? Thus, the grilled shrimp boil was born.
Grilled corn reminds me of camping and hanging out with my husband. It’s a food we nearly always take when we go on a camping trip because it’s so easy! Brushing it and the shrimp with melted butter and cajun seasoning just gives it all such a satisfying salty and smoky flavor.
I actually grilled while he was out of town. It was nearly a disaster. But it finally worked! Next time, I promise to be patient, and let him show me how, like I had mentioned with the chicken skewers.
Local Spotlight: The pictured potatoes are from the Farmers Market!
I hope you get a chance to make some or all of these components this summer! It’s officially grilling season…the heat index this week here is something stupid (like 117 yesterday!). Time to break out the charcoal and lemonade! This may even be a great alternative to burgers for the 4th of July…think it over.
#enJOY your time with your fam and friends!
Grilled Shrimp "Boil"
- 2 T. olive oil
- 4 T. butter
- 2 t. cajun seasoning*
- 1/4 t. salt if your seasoning does not contain it already
- 1 C. local potatoes cut into chunks
- 8-16 raw shrimp
- 2 ears of corn
Prepare the grill and heat the coals.
Soak bamboo skewers in water.
Toss shrimp with 1 T. olive oil, to coat.
Cut potatoes into similar sized chunks and toss in the remaining oil and 1 t. cajun seasoning.
De-string the corn, but leave the husks intact. You can brush with butter or oil here, if you would like.
Melt butter and add in 1 t. cajun seasoning and salt.
Fold the husks back up over the corn and place on the grill. Turn every 5 minutes.
Skewer potatoes and place on the grill.
Skewer shrimp and place on the grill. Cook for 3-4 minutes on each side.
Brush cooked shrimp with the butter and seasoning mixture. Remove from grill.
Remove potatoes when they are soft all the way through.
Remove corn after 15-20 minutes. Brush the corn with the remaining seasoning and butter mixture.
* I mixed up my own cajun seasoning using a recipe I found online, but you can either make your own or buy it!
Naturally Gluten Free