Wednesday, July 24, 2013

Low Country Grilled Shrimp, Andouille & Veggies with Old Bay Beer Butter

Feelin' beachy? Me too! So much so that I've been craving a good ol' shrimp boil...something to help assuage the longing for sand, sun and seafood until we hit Ocean City next month. This one easily qualifies under my "Quickie" category because there's almost no prep and it cooks in minutes. Nope, not in a steamer as is traditional for a boil, but on the grill. And it's done in a flash!

Usually we haul out the propane-fueled turkey fryer/steamer to do a boil...and that's just perfect with a big crowd. With just the two of us for dinner on Sunday, that method didn't make any sense at all. Out came the grill!

To get the same Maryland-style flavors we were craving, Old Bay beer butter was basted onto heaps of shrimp, small red potatoes, onions, Andouille sausages and corn right on the grill.  Yes, there were some flare ups, but that just helped to give a desirable blackened quality to the andouille and shrimp and made the corn almost caramel-y. 

The result? It seemed just like being oceanfront at the beach with the same hoppy, spicy deliciousness of a boil, combined with the smoky flavors only a grill can produce.  We were happy campers!

Even though the cries of seagulls were missing, I swear I caught just the faintest whiff of salt air. Not only that, I think our grilled "boil" may have been even better than the original! Now bring on Ocean City and crabs....I'm READY!

 Low Country Grilled Shrimp, Andouille & Veggies
with Old Bay Beer Butter

 Serves 2 - with plenty of leftovers

  • 1 pound shrimp, jumbo, raw, peeled, tails on - threaded onto metal skewers (or wooden skewers that have soaked in water (or beer) for at least an hour)
  • 1 pound sausage, andouille if you can find it - kielbasa is good, too!
  • 1 pound red potatoes, small ones, cut in half - cooked in the microwave for a few minutes until almost done, but not quite
  • 1 large vidalia onion, peeled, cut into eigths - leave stem end intact so the layers don't seperate
  • 4 ears of corn, husked, silk removed

  • 2 sticks butter, melted
  • 3 tablespoons Old Bay Seafood seasoning
  • 1/4 cup beer, gluten-free beer to make this GF - your favorite regular beer if gluten isn't an issue

Baste: In a bowl, whisk together the melted butter, beer and Old Bay. Set aside.

Heat up your grill - keep it low because the butter baste is going to flare up...even with the heat low. It's okay because that smoky, blackened flavor intensifies the sweetness of the corn and the veggies...YUM! Also, be SURE to use a long-handled basting brush and work quickly to avoid the flames. No burns or catching on fire, please!


Once the grill is ready, pile on the corn, potatoes, onions, sausage and last, the shrimp. Baste liberally with the Old Bay Beer Butter. This will flare up. Be very careful,! As each item is done, remove to a platter. The shrimp won't take long at all. When everything is done, it's dinner time! All you need is some good crusty bread and a bottle of your favorite beer or wine. So easy! So good!

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