Shrimp Boil On The Grill Food

EASY GRILLED SHRIMP BOIL

Steps:

• In a medium bowl, combine prawns and 1 tablespoon old bay seasoning. Let it sit for 5 minutes.
• Meanwhile, in a large bowl, combine corn, baby potatoes, sausage, lemon and garlic. Add in the seasoned shrimp. Add 2 tablespoons melted butter, 1 teaspoon parsley, and remaining tablespoon of old bay seasoning. Toss together and let it sit for 10 minutes.
• Brush grill with olive oil and heat on medium-high heat. Add items on the grill, and gently brush the remaining butter on top. Grill for 5 minutes until you see some distinct grill marks. Then, reduce heat to medium, flip the items over, and add 1 cup of water. Cover with aluminium foil, and simmer for 15 minutes.
• Brush grill with olive oil or spray with cooking spray. Add items on the grill, and grill for a few minutes until you see some distinct grill marks. Remove items from the grill, and place into a large disposable aluminum tin, add in remaining butter, and cover with aluminum foil and seal the edges (OR divide onto four 12-inch sheets of aluminum foil. Divide the remaining butter amongst them. Fold over to create a pocket and seal the edges by rolling them up). Place aluminum pan or foil packets on the grill and cook for 15-20 minutes until cooked through.
• Serve with remaining chopped parsley on top and Old Bay seasoning.

SHRIMP BOIL ON THE GRILL

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.

SHRIMP BOIL

Steps:

• Over high heat, bring 2 gallons water, 1/4 cup seafood seasoning and 1/8 Cajun spice to a boil. Add the potatoes and corn and cook until potatoes are soft to the touch, 15 to 18 minutes. Next, add the onions and continue to cook for 2 minutes. Next, add the sausage and shrimp and cook until the shrimp are bright pink, a final 3 to 5 minutes. Remove from the water with a strainer.
• Next, in a large bowl, blend the remaining 1/4 cup seafood seasoning, 1/8 cup Cajun spice with the butter. Whisk together and toss with the cooked boil, tossing to well coat. Serve.

OLD BAY SHRIMP BOIL

Steps:

• In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil.
• Add potatoes and onions; cook over high heat for 8 minutes.
• Add smoked sausage; continue to cook on high for 5 minutes.
• Add corn to pot; continue to boil for 7 minutes.
• Add shrimp in shells, cook for 4 minutes.
• Drain cookin liquid; pour contents of pot into several large bowl or shallow pails.
• Sprinkle with additional Old Bay.

FOIL-PACKET SHRIMP BOIL

Steps:

• Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
• Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
• Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
• Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
• Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.

GRILLED SHRIMP "BOIL"

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 HOBO PACKS

Steps:

• Light grill. Lay 24 x 18" sheets of heavy duty aluminum foil on a work surface. Fold each sheet in half crosswise. On the lower half of each sheet, arrange the seafood, sausage, corn, thyme and butter; season with Old Bay. Fold the top half of each sheet over the bottom half and seal very tightly on 2 sides. Into each packet pour 1 tbsp each of wine and water. Seal tightly.
• Grill the packets on the grate over moderately high heat, turning once, until puffed, about 10 minutes. Cut open each packet. Pour the contents into bowls and serve with crusty bread and more Old Bay.

GRILLED 'SHRIMP BOIL'

Steps:

• Heat grill to medium heat.
• Place potatoes in microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 to 6 min. or just until potatoes are tender; drain.
• Cut each ear of corn into 6 pieces; place on large sheet of heavy-duty foil sprayed with cooking spray. Add potatoes.
• Mix dressing with all remaining ingredients except shrimp and sausage until blended. Drizzle half the dressing mixture over corn and potatoes. Fold foil to make packet; place on grill grate.
• Grill 8 min. Meanwhile, thread shrimp and sausage alternately onto 6 skewers.
• Place skewers on grill grate next to foil packet. Grill 5 to 7 min. or until shrimp turn pink, turning and brushing occasionally with remaining dressing mixture.
• Cut slit in foil packet to release steam before opening packet. Serve with the shrimp and sausage skewers.