Grill-Top Shrimp BoilSteven Raichlen
Grill-Top Shrimp Boil
- Yield: Serves 8, generously
- Method: Direct grilling
- Equipment: Kitchen shears; 10- or 12-inch bamboo skewers; wood chunks or chips (preferably hickory or pecan), 2 or 3 sturdy aluminum foil pans or sheet pans
- 3 pounds extra-large or jumbo shrimp in the shell (preferably, heads on)
- 24 bay scallops, shucked and trimmed
- ¼ cup Old Bay seasoning
- ¼ cup your favorite Cajun-style seasoning
- 2 teaspoons hot red pepper flakes
- Extra virgin olive oil
- 1 ½ pounds fresh okra pods
- 4 ears corn, husked
- 12 ounces andouille or kielbasa sausage links
For the Sauce
- 1 12-ounce bottle or can of beer
- 1 ½ cups heavy (whipping) cream
- 1/3 cup dark corn syrup, such as Steen’s Pure Cane Syrup
- 6 tablespoons Worcestershire sauce
- Juice of 1/2 lemon, plus rind
- 2 cloves garlic, peeled and gently crushed with the side of a cleaver
- ½ cup (1 stick) butter, cut into 1-inch pieces
- 1 tablespoon your favorite hot sauce, or to taste
- Coarse salt (kosher or sea) and freshly ground black pepper
1: Rinse the shrimp under cold running water, then blot dry. Using kitchen shears, make a lengthwise cut through the shell down the back of each shrimp. Use the tine of a fork or the tip of a bamboo skewer to pull out the vein if you see one.
2: Place the Old Bay seasoning, Cajun rub, and hot red pepper flakes in a small bowl and stir to mix. Set 1 1/2 tablespoons of the rub aside for the sauce.
3: Skewer the shrimp and scallops and lightly brush with olive oil. Sprinkle the remaining rub over the shrimp and scallops. Thread the okra pods through their sides on skewers as well; use 2 skewers per “raft” to keep the okra from spinning.
4: Make the sauce: Place the beer in a heavy nonreactive saucepan and bring to a boil over high heat. Let boil until only about 1/2 of a cup remains, 6 to 10 minutes. Add the cream and let boil until the mixture is reduced by half, 7 to 10 minutes more. Add the syrup, Worcestershire sauce, lemon juice and rind, garlic, and 1 1/2 tablespoons of the reserved rub. Let boil until thick and syrupy, 4 minutes. Whisk in the butter, piece by piece, and let the sauce boil until heated through and well-combined, about 1 minute. Add hot sauce, if desired. Season with salt and pepper to taste; the sauce should be highly seasoned. Keep the sauce warm; do not let it return to a boil.
5: Set up the grill for direct grilling and preheat to high. If using a gas grill, place all the wood chunks in the smoker box and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss 1 or 2 wood chunks on the coals.
6: When ready to cook, brush and oil the grill grate. Arrange the sausage links on the grill and warm, turning frequently to avoid flare-ups. Remove from the grill and slice crosswise into coins. Keep warm. Meanwhile, arrange the okra skewers on the grill and cook for 4 to 6 minutes total, turning once. Grill the corn until darkly browned, 6 to 8 minutes, turning as needed. Place the skewered, marinated shrimp and scallops on the hot grate and grill until just cooked through, 1 to 3 minutes per side. When done, the shrimp will turn a pinkish white and feel firm to the touch.
7: Transfer the grilled shrimp, scallops, andouille sausage, okra (remove the skewers from the shrimp, scallops, and okra), and corn to aluminum foil pans or sheet pans. Cut each ear of corn crosswise into 3 or 4 pieces. Serve with the warm sauce.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.