This dish was created for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!
A shrimp boil is a fun and easy way to wow a crowd. And when you do a shrimp boil on the grill, it’s even better. Not only do you free up your kitchen for other things, but you keep the seafood smell and the heat generated from the boil outside – key in summer months.
I love that my SABER® Grill has a double side burner to make boiling water for this a cinch. I use my burner often in the summer for sides, corn, boils and even desserts! When I have guests, utilizing both my grill and my side burner allows me to stay out where the “action” is, and be a part of the fun.
Bonus: Deciding to dump your boil right onto craft paper that runs down your table makes clean up a snap.
You can choose shrimp, crawfish, lobster or whatever shellfish you may enjoy most and adjust your boil accordingly.
Check out my Instagram photo of one of three…yes, three…HUGE batches from a crawfish boil at a friend’s house last summer. Our friend’s father comes up from down south to help them host this every year. Talk about finger-licking good! Man, was it fun and delicious!
You can make your boil really spicy or mildly spicy. Better yet – make a batch of each, so every palate is pleased.
From an intimate dinner for two under the stars, to a crowd of 50+, shrimp boils are memorable! Add in some cold beer, cocktails, music and lots of napkins, and you will have yourself a deliciously tasty time!
I also love that the SABER® dual side burner is strong enough to heat up a pot the size of the one I used. That’s pretty awesome!
Here are my Top Five Tips for a Shrimp Boil on the grill (or any shellfish boil for that matter):
- Stagger the cooking times of your ingredients. For example, potatoes will take the longest to cook. So place them into the pot first. As soon as you think they are just about done, remove them and add the next set of ingredients.
- Season, season, season. Season your water, season the ingredients you add and season the whole thing once it’s out. The more flavor, the more memorable!
- There are no rules! Add whatever you think you will like to your pot. Want mussels? Go for it. Lobster? Oh yeah, do it! Rather have Kielbasa or Andouille sausage? Make it so!
- Buy laundry bags from the dollar store. Use one for your flavoring bag (filled with garlic, onions, lemons, etc.) and one for your potatoes (so you can easily remove them before adding other ingredients).
- When adding ingredients to the pot, carefully pull the basket up and out of the water before you add them in. That way, you won’t accidentally splash hot water on you or anyone nearby. This may take two people to do.
Feel free to make a sauce from melted butter and seasonings to drizzle over-top of your plated shrimp boil or to serve alongside it. Alone, a shrimp boil is very low in calories, but if watching calories is not a concern…go crazy and kick it up a delicious notch!
My favorite part of this Shrimp Boil on the Grill was the corn (picked at its peak) and the potatoes. As much as I love shrimp, somehow those two stole the show for me! What’s your favorite part??
- 3 pounds potatoes (white or red), cut into 2-inch chunks
- 2 lemons, halved
- 2 heads of garlic
- 1 large onion, halved
- 3 pounds Andouille sausage, smoked sausage or Kielbasa cut into 3-inch chunks
- 4 pounds shrimp, frozen in their shells
- 5 ears of corn, halved
- 1 1/2 - 2 cups seasoning, such as Zatarain's Crawfish Boil seasoning, Old Bay or a blend of the two
- Fill pot with appropriate amount of water, plus 1 cup of boil seasoning. Place on side burner and cover until water boils.
- Make flavor sachet for pot by slicing 2 lemons, smashing 2 heads of garlic a bit to loosen them up and halving a large onion. Place into cheesecloth bag (or better yet, a dollar-store mesh laundry bag) and throw it into your basket.
- Halve potatoes, season liberally with salt and pepper and add to basket (again, in a cheesecloth or mesh laundry bag).
- Allow potatoes to cook for 20 minutes (more or less, depending on size).
- Meanwhile, cut up sausage, prep and halve corn and remove shrimp from freezer.
- Once potatoes are just about done, pull them from pot. Add in corn, sausage, and shrimp and cook for 5 minutes.
- Add in another 1/2 cup of seasoning. If you can get some really spicy Louisiana-style seasoning, add that in there as well.
- Dump out the potatoes, season them and gently add back into pot.
- Turn off heat and allow pot to sit for 5 minutes.
- Discard the flavor-sachet bag. Season with additional salt, pepper and spices, if desired. Serve immediately.
- I also like to melt a stick or two of butter, combining it with spicy Louisiana spices (or Old Bay) and drizzling over the platter.