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.
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
Heat in microwave or a small pan two sticks of butter 2 teaspoons of Old Bay, and 2 tablespoons of minced garlic
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.