Delta Shrimp Grill
Inspired by a well-loved Southern Junior League cookbook discovered at a Seattle tag sale, this Delta Shrimp Boil brings a little Southern tradition to a Pacific Northwest summer evening.
Sweet shrimp, charred corn, potatoes, sausage, and lemon come together over the grill before being poured across brown paper in the old-fashioned way—meant for gathering, lingering, and reaching for one more bite.
Sometimes the best recipes travel a long way before finding their way back to the table.
Observed in Seattle.
Brought back Southern.
Ingredients
For the Shrimp Boil
1 pound large shrimp, peeled and deveined
12 ounces chicken apple sausage, sliced into 1-inch pieces
1 pound baby potatoes, halved if large
4 ears corn, cut into thirds
1 large red onion, cut into wedges
2 tablespoons olive oil
1 tablespoon Old Bay seasoning
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Kosher salt, to taste
Freshly ground black pepper, to taste
1 lemon, halved
For Serving
Rocket or arugula salad
Lemon wedges
Aged Parmesan, sliced with a vegetable peeler
Vinaigrette of preference: 3 parts olive oil/1 part acid
Method
1. Prepare the potatoes. Bring a large pot of salted water to a boil. Add the potatoes and cook for 10 to 12 minutes until just tender. Add the corn during the final 4 minutes of cooking. Drain and allow to cool slightly.
2. Season the boil. In a large bowl, combine the shrimp, sausage, potatoes, corn, and red onion. Drizzle with olive oil and season with Old Bay, smoked paprika, cayenne, salt, and pepper. Toss until evenly coated.
3. Grill the ingredients. Preheat the grill to medium-high heat. Place the potatoes, corn, sausage, and onion directly on the grill. Cook for 8 to 10 minutes, turning occasionally. Add the shrimp during the final 3 to 4 minutes and grill until pink and just cooked through.
4. Finish with lemon. Grill the lemon halves cut-side down until lightly charred, about 2 minutes.
5. Serve. Spread brown paper across the table or arrange on a large platter. Pour the shrimp boil into the center, garnish with parsley, and squeeze the grilled lemon over everything. Serve immediately with a simple rocket salad alongside.
