Pellet Smoker Cooking: Shrimp Boil 2015

Aug 14 2015

Tonight I had another must have meal during corn season, a shrimp boil. With our Son in a new job all summer and his wife working it was hard to get together. Then they stay busy with the grandson’s soccer; he is in a tournament this Sat. & Sun. about 1 ½ hours south of here. They finally made it tonight for the shrimp boil.

My recipe was:

2 lbs. Key West shrimp, raw with shells on

4 large red potatoes cleaned and cut up

1 pound smoked sausage, cut 1 inch pieces

4 ears fresh corn, shucked and broke in half

1 lemon cut in half

1 onion, top cut off and cleaned

1 head of garlic, top sliced off

2 Tbs. Zatarain’s liquid shrimp boil

1 Tbs. Old Bay seasoning

1 Tbs. sea salt

It’s best to have a large pot with a strainer basket. Heat enough water to cover all to a boil. Add all except the corn and shrimp; continue to boil 20 to 30 minutes. Add in the corn for 5 minutes then add the shrimp for another 5 minutes. Pull out the basket and pour on a large platter or tray and serve. It’s that simple.

I toasted some flat bread on my Weber gas grill to serve. I had garlic butter made to dip the shrimp in and extra butter for the corn and potatoes. We all enjoyed it and it doesn’t get much better!

Ingredients