Smoked Shrimp Boil

I’ll just start out by saying this is a must make recipe!

If you’re a spicy seafood lover my Smoked Shrimp Boil is the perfect recipe to make.

It’s so simple and goes together in minutes.

The smoker does all of the work for you!

Yes, I am quite aware that a shrimp “boil” is traditionally boiled.

But this time we ain’t following tradition. Sorry mama! lol

I decided I didn’t want to boil my seafood.

I thought why not smoke it and add a whole new layer of flavor?

If you think about it we kinda are boiling it, somewhat!

We’re just boiling it in butter and hot sauce. Yes, butter and hot sauce!

I like it spicy and buttery.

I used a garlic herb butter but regular unsalted butter works just as well.

My ingredients for this boil are shrimp, smoked andouille sausage, baby potatoes, and corn.

I also included melted garlic herb butter and hot sauce.

Now lets be honest. All hot sauce isn’t created equally!

Some hot sauces are just not hot saucy enough for me!

I would highly suggest you think of hot wings when choosing your hot sauce.

Think of something that’s real spicy but still edible.

I collect hot sauces so I stay ready!

Now that we have our hot sauce out of the way lets start precooking!

The only cooking you have to technically do is preboil the corn and potatoes for about 8-10 minutes.

We’re just giving them a head start so they’ll be nice and tender at the same time our boil is ready.

After you preboil the corn and potatoes add them to a foil pan with the other ingredients.

Drizzle a little olive oil on top, season with spice blend, mix well, and pour  butter/hot sauce mixture over the ingredients.

Lastly, place the foil pan over indirect heat and smoke at 275 F degrees for about 25-30 minutes.

Remove from the smoker, garnish with parsley, and serve with a lemon wedge and crusty bread.

The crusty bread is for dipping in the sauce.

Enjoy!

Smoked Shrimp Boil

1 1/2 lbs jumbo shrimp, peeled, devined

1 1/2 lbs baby potatoes, cut in half

1 lb andouille sausage, smoked, cut into 3 inch chunks

8 corn cobblets, cut in half

4 sticks butter, garlic herb, melted

1 cup hot sauce

1 tablespoon roasted garlic, minced

1 teaspoon creole seasoning

1 teaspoon old bay seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon smoked paprika

chopped Italian parsley to garnish

extra virgin olive oil

crusty bread

extra melted butter on the side to dip

lemon wedges to serve

foil pan

Directions:

Set smoker to 275 F degrees.

Mix seasoning blend together and set aside.

Add corn and potatoes to a large pot, bring to boil, cook for 10 minutes, drain, and set aside.

Add shrimp that has been peeled, devined, and rinsed to a foil grill proof pan.

Add potatoes, corn, and sausage.

Drizzle olive oil over the ingredients. Mix well.

Season with spice blend, mix well.

Mix butter and hot sauce. Pour over ingredients. Mix well.

Place in the smoker and cook at 275 degrees for 30 minutes.

Remove from smoker, baste with pan sauce, garnish with parsley, lemon wedges, and serve immediately.