Shrimp Boil On The Grill Recipes

GRILLED SHRIMP "BOIL"

Grilled Shrimp

In this crowd-pleasing dinner, grilled shrimp is served alongside potatoes and corn with melted butter flavored with Old Bay seasoning, crushed garlic, and lemons. It's the ultimate summer main course.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 55m

Number Of Ingredients 9

Ingredients

2 sticks unsalted butter
6 cloves garlic, crushed
3 tablespoons Old Bay Seasoning
Coarse salt
3 lemons, 1 halved, 2 cut into 1/2-inch-thick slices
2 1/4 pounds new potatoes, halved if large
4 ears corn, cut into 1-inch pieces
Safflower oil, for brushing
2 pounds jumbo shrimp, shells on, deveined if desired

Steps:

Heat butter with garlic in a small saucepan over medium heat until melted. Simmer 1 minute. Stir in Old Bay and season with salt. Squeeze juice of halved lemon into butter mixture (reserve halves). Remove from heat; cover to keep warm.
Cover potatoes with 2 inches cold water in a large pot; bring to a boil. Add 2 tablespoons salt, reduce heat to a simmer, and cook until potatoes are just tender when pierced with the tip of a sharp knife, about 12 minutes. Add corn and squeezed lemon halves; return to a boil, then drain.
Preheat grill to medium-high. Brush grates with oil. Toss potatoes, corn, shrimp, and sliced lemons with 2 tablespoons butter mixture in a large bowl. Grill, turning occasionally, until shrimp are cooked through and potatoes, lemons, and corn are marked in spots, about 3 minutes for shrimp, 4 to 5 minutes for vegetables and lemons. Transfer to a large bowl; toss with 1/2 cup butter mixture. Serve with remaining butter mixture on the side.

SHRIMP BOIL ON THE GRILL

Shrimp Boil on the Grill image

Make-ahead foil packets with shrimp, sausage, corn, and potatoes make for a fast and fun seafood boil.

Provided by Rose

Categories Seafood Shellfish Shrimp

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

heavy duty aluminum foil
1 ½ pounds large shrimp, peeled and deveined
1 pound baby potatoes, halved
1 (12 ounce) package andouille sausage, sliced
2 ears corn, cut crosswise into 4 pieces
2 tablespoons olive oil, divided
1 ½ tablespoons butter, cut into 4 pats, or to taste
4 teaspoons seafood seasoning (such as Old Bay®)
4 teaspoons minced fresh garlic
kosher salt and ground black pepper to taste
1 lemon, cut into wedges
2 tablespoons chopped parsley leaves

Steps:

Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil.
Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully.
Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.

Nutrition Facts : Calories 629.7 calories, Carbohydrate 31.8 g, Cholesterol 319 mg, Fat 37.3 g, Fiber 4 g, Protein 41.9 g, SaturatedFat 12.4 g, Sodium 1711.7 mg, Sugar 2.4 g

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