3 ears husked corn on the cob, cut crosswise in half
3/4 lb. andouille sausage, cut into thirds
Grill basket
Instructions
Place the potatoes in a pot filled with salted water to cover. Bring to a boil over medium-high heat and boil until tender,20-25 minutes. Drain well. Transfer the potatoes to a large bowl and cover with aluminum foil to keep them warm.
Meanwhile, use the flat side of a chef's knife to mash the garlic with the salt to form a paste. Transfer the garlic paste to a small and whisk in the olive oil and Old Bay.
Place the shrimp in a bowl and pour in 1/4 of the oil mixture. Toss to coat. Brush the remaining oil mixture over the corn.
Preheat the grill to high and brush the grate with oil or nonstick cooking spray. Arrange the shrimp in a single layer in a grill basket. Transfer to the grill. Place the corn and sausage on the grill next to the basket. Close the cover and cook,flipping the shrimp halfway through and turning the sausage and corn occasionally until the shrimp are just opaque and the corn and sausage are golden, about 3 min per side. Add the shrimp, corn and sausage to the bowl of potatoes and toss well. Serve hot.
Originally Submitted
4/18/2012
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