Fire up the grill – shrimp, andouille, corn and potatoes are skewered and brushed with Old Bay-infused butter for a delicious spin on a southern classic.
I love a good shrimp boil. In facet it became a summer staple in our house. The shrimp and corn obtain so much flavor from the spices and cooking liquid.
It ended up being one of my most favorite recipes my Instant Pot cookbook.
These versions are by no means better than a classic shrimp boil. I have even made the oven version of a sheetpan shrimp boil.
The flavors and ingredients translate well to all sorts of cooking methods.
If you are not familiar with a shrimp boil or a low-country boil, lemme tell you all about it.
In this version, you still boil up the potatoes, but after they are done you thread them onto skewers with uncooked large shrimp, chunks of andouille sausage, and pieces of corn on the cob that you have cut into 1-2 inch sections.
Now, the most challenging part of this entire thing is getting the dang corn sections on to the skewers. The center of corn cobs? HARD.
So the Southern husband sprang into action…he took each one and hammered a nail into it and then pulled it out – making a perfect little hole for me to slip it right onto the skewer. There is nothing that makes this man happier than the chance to use his workshop skills in the kitchen.
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