Louisiana Shrimp Boil
Preparation Time: 20 minutes
Cook Time: 25 minutes
A shrimp boil is great excuse for a party in Louisiana. Make this easy version in your backyard any day. Photo credit: Julie Deily from The Little Kitchen.
4 medium red potatoes
1/4 tsp McCormick® Red Pepper Crushed
6 oz andouille sausage, thinly sliced
1 large sweet onion, such as Vidalia, cut into chunks
2 large ears fresh corn
1/4 cup (1/2 stick) butter, melted
2 Tbs lemon juice
2 Tbs Zatarain’s® Creole Mustard
2 tsp minced garlic
1/2 tsp McCormick® Paprika
1/4 tsp McCormick® Black Pepper Coarse Ground
1 jumbo shrimp (16 to 20 count), peeled and deveined, leaving tails on
Pierce potatoes with fork. Microwave on HIGH 4 to 6 minutes or until tender, turning over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Halve potatoes, then cut into 1/8-inch thick slices. Remove husks and silk strands from corn. Cut each ear into 4 pieces.
Mix butter, lemon juice, mustard, garlic, paprika, black pepper and red pepper in large bowl. Add shrimp, corn, sausage and onion; toss to coat well.
Place potatoes in even layer in 13x9x3-inch disposable foil pan. Top with shrimp mixture. Arrange shrimp so that they are at the top to avoid overcooking. Cover pan tightly with foil to prevent steam from escaping.
Place pan on grill over medium-low heat. Close lid. Grill 20 to 25 minutes or until shrimp are pink and vegetables are tender.
Total Fat 10g
Total Carbohydrate 23g
Dietary Fiber 3g