GRILLED SHRIMP “BOIL” BOWLS WITH OLD BAY SAUCE
To devein, slice peeled shrimp along the back with a paring knife to expose the vein, then remove it with the tip of the knife.
Makes 4 servings
Total time: about 45 minutes
PEEL:
11/2 lb. large shrimp in shells
(31/35 count)
2 cups water
1 stick unsalted butter
(8 Tbsp.)
1 Tbsp. Old Bay seasoning
4 cloves garlic, thinly sliced
1/2 tsp. kosher salt
DIVIDE:
3 ears corn, shucked and cut into 2-inch pieces
1 lb. red potatoes, cut into
1/2-inch dice
8 oz. Andouille sausage, cut into 1/4-inch-thick slices Chopped parsley
Preheat grill to 350°. Brush grill grate with oil.
Peel and devein shrimp; reserve shells.
Simmer shells and water in a saucepan over medium heat
8–10 minutes; strain and discard shells. (This should yield 11/2 cups stock. If you don't have enough, add water; if you have too much only use 11/2 cups.) Return
11/2 cups stock to saucepan.
Add butter, Old Bay, garlic, and salt to stock; bring to a simmer and cook sauce 2 minutes.
Prepare four foil packets by placing two sheets of heavy-duty foil (each 24-inches long) on top of one another per packet.
Divide corn, potatoes, and sausage among “packets” in center of one side of prepared foil strips; add
1/4 cup sauce to each. Pull foil over top, then fold in sides, tightly crimping to seal packets.
Grill packets until potatoes and corn are fork-tender, about
20 minutes.
Meanwhile, toss shrimp with
1/4 cup sauce.
Grill shrimp during the last
5 minutes of cooking packets, until pink, about 1 minute per side; transfer to a plate. Remove packets from grill, carefully open, and transfer contents to four bowls.
Divide shrimp and remaining
3/4 cup sauce among bowls; top with parsley.