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Cajun Grilled Shrimp Boil https://www.metro.ca/userfiles/image/recipes/bouilli-cajun-crevettes-grillees-11349.jpg PT25M PT30M PT55M
Melt butter in a small saucepan over medium heat.Add the garlic and simmer 1 minute. Stir in Cajun seasoning and hot sauce if using and season with salt to taste if needed.Squeeze juice of the halved lemon into butter mixture. Remove from heat; cover to keep warm.Cover potatoes with 2 inches cold water in a large pot and 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 10 mins. Add corn and squeeze in the other lemon half adding the lemon in after squeezing, return to a boil, then drain. Place in a large bowl and toss with 1 tbsp of butter sauce.Preheat grill or grill pan to medium-high.Brush grates with oil. Toss shrimp with 1 tablespoon of butter mixture in a bowl and set aside.Grill sausages 6-7 min each side or until done, grill potatoes and corn, turning occasionally, and once the sausages are nearly done grill shrimp until cooked through and potatoes and corn are marked in spots, about 3 minutes for shrimp, 4 to 5 minutes for vegetables.Slice the sausages into 1-inch pieces. Transfer everything to a large bowl or serving platter. Serve with remaining butter mixture on the side. Sprinkle with chopped parsley and serve with extra lemon wedges and hot sauce.Source: Metro
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1 1/2 unsalted butter 3 clove garlic peeled and minced 1 1/2 tablespoon (22,5 ml) Irresistibles Cajun seasonings : 1 hot sauce (optional) 1 lemon halved and for serving 1.5 lb (.7 kg) baby potatoes halved if large 2 ears corn cut into 1 inch (2,5 cm) pieces Irresistibles grape seed oil 3/4 lb (340 g) Irresistibles frozen uncooked Pacific White shrimp 2 Irresistibles double smoked sausage
Cajun Grilled Shrimp Boil

Cajun Grilled Shrimp Boil

Rate this recipe
0 Vote
4
Main course
0:25
Preparation
0:30
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2
    unsalted butter
  • 3
    clove garlic peeled and minced
  • 1 1/2 tablespoon
    (22,5 ml)
    Irresistibles Cajun seasonings :
  • 1
    hot sauce (optional)
  • 1
    lemon halved and for serving
  • 1.5 lb
    (.7 kg)
    baby potatoes halved if large
  • 2
    ears corn cut into 1 inch (2,5 cm) pieces

  • Irresistibles grape seed oil
  • 3/4 lb
    (340 g)
    Irresistibles frozen uncooked Pacific White shrimp
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES WILD SHELL-OFF RAW SHRIMP

    IRRESISTIBLES WILD SHELL-OFF RAW SHRIMP

    $8.99 ea.

    20/40 SIZE 340 g


  • 2
    Irresistibles double smoked sausage
    You might like:

    Flyer Deal  (1)
    PLATINUM GRILL PERFECT PORK HOT OR MILD ITALIAN SAUSAGES

    PLATINUM GRILL PERFECT PORK HOT OR MILD ITALIAN SAUSAGES

    $5.99 ea.

    500 g


Imprimer ma sélection

Preparation

Melt butter in a small saucepan over medium heat.

Add the garlic and simmer 1 minute. Stir in Cajun seasoning and hot sauce if using and season with salt to taste if needed.

Squeeze juice of the halved lemon into butter mixture. Remove from heat; cover to keep warm.

Cover potatoes with 2 inches cold water in a large pot and 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 10 mins. Add corn and squeeze in the other lemon half adding the lemon in after squeezing, return to a boil, then drain. Place in a large bowl and toss with 1 tbsp of butter sauce.

Preheat grill or grill pan to medium-high.

Brush grates with oil. Toss shrimp with 1 tablespoon of butter mixture in a bowl and set aside.

Grill sausages 6-7 min each side or until done, grill potatoes and corn, turning occasionally, and once the sausages are nearly done grill shrimp until cooked through and potatoes and corn are marked in spots, about 3 minutes for shrimp, 4 to 5 minutes for vegetables.

Slice the sausages into 1-inch pieces. Transfer everything to a large bowl or serving platter. Serve with remaining butter mixture on the side. Sprinkle with chopped parsley and serve with extra lemon wedges and hot sauce.

Source: Metro

Source : Metro

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