Monday, November 25, 2013
Aaron eats this by the bowlful and then asks for leftovers the next day.
I normally double this recipe (not the Tabasco though, I usually keep that around 5)
Here's what you need:
1/2 pound small new potatoes
2 small ears corn, cut into 1 1/2 inch rounds
1/2 pound andouille sausage, cut into 1 inch rounds
1/2 pound large shrimp, peeled and deveined
1/2 stick butter, melted
4 teaspoons Tabasco
2 teaspoons Old Bay Seasoning
Here's what you need to do:
Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender. Drain and rinse under cold water.
Heat your grill to medium-high (or whatever you normally do for shrimp and such, I am not the grill expert).
In a small bowl, combine the butter, Tabasco and Old Bay.
Put everything on the grill and baste with the butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes.
To serve dump spoonfuls into a bowl and enjoy!
Seriously, this meal is delicious and we cannot get enough of it! Hope you enjoy it as well!