Grilled Shrimp "Boil" Bowls with Old Bay sauce

Lunch / Dinner

Grilled Shrimp "Boil" Bowls with Old Bay sauce

A classic shrimp boil is reimagined for the grill, delivering a fairly fuss-free meal to the table in about 45 minutes. A quick shrimp stock adds tons of flavor, but the cowbell is the Old Bay butter sauce — it’s just so good. Thankfully, the only thing missing will be some sand in your bowl!

Makes

4 servings

Total Time

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Ingredients

PEEL:

DIVIDE:

How to Devein Shrimp

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.

What is Old Bay seasoning?

A staple for every seafood lover, this robust and zesty seasoning blend has been around for over 80 years. Hailing from Baltimore, its name comes from the Old Bay Line of steamships that traveled on the Chesapeake Bay in the early 1900s. According to McCormick (which now owns the brand), Old Bay seasoning is a blend of 18 herbs and spices, including but not limited to celery seed, paprika, mustard, salt, red pepper, and black pepper. The remaining herbs and spices remain a secret.

Instructions

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 1½ cups stock. If you don't have enough, add water; if you have too much only use 1½ cups.) Return 1½ 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 ¼ 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 ¼ 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 ¾ cup sauce among bowls; top with parsley.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 581

% Daily Value*

Total Fat 33g 50%

Saturated Fat 18g 90%

Cholesterol 309mg 103%

Sodium 1984mg 82%

Carbs 36g 12%

Protein 38g

*Percent Daily Values are based on a 2,000 calorie diet.

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