We collaborated with Chef Tina Cannon to bring a true southern classic to the grill - the low country grill that is! This recipe will have your guest circling 'round the grill in anticipation of a great feast.
Extra Large Shrimp, Raw, Peeled & Deveined
Crab Clusters, Claws, or Stone Crab (1-2 per person, about 3 lbs)
Smoked Sausage Kielbasa
Ears of Corn, Cut in Half
Large Sweet Onions, Peeled and Quartered
Sticks Salted Butter
Mixed Color Mini Potatoes
Lemons Cut into Large Pieces
Old Bay Seasoning
Pairs Well With
In a large pot of water with 3 tbsp of OLD BAY, parboil your corn and potatoes until just tender. Strain and hold at room temp until your grill is hot.
I heated the grill to about 350 with GrillGrates turned to the flat side. This allows for ease of cooking without losing any shrimp or goodies into your fire.
Once your grill is hot, toss the sausage, potatoes, onions, lemons, and corn and let them start to get a nice char, move to one side, add shrimp to the other side.
You can put your already cooked seafood on top of your charred vegetables and sausages because it just needs to be warmed.
Once your shrimp is done place all of your grilled items into a large platter and drizzle garlic old bay butter all over the top, serve with charred lemon pieces, make sure you have plenty of paper towels, enjoy