Heck, you could do this boil any day of the week. It does not need to be on Sundays only. It is finger-licking amazing each time – literally.
Just to clarify, the Vikings did not make Shrimp Boil. I cannot claim this is a Scandinavian dish. Mainly because corn did not arrive in Europe until the Americas were discovered, officially in 1492 by Columbus.
However, since my beloved wife has Inca roots, we are now assuming this is a dish she knew how to cook, subconsciously, and passed the recipe over to me – the Naked Viking. I might have made a few minor adjustments from the original dish. It is worth noting that it was handed down in the native Inca tongue, so some of my translations might be a little off. Nevertheless, the dish and approach are more after my liking.
There are rumors and theories that the Vikings arrived at the American coastline, 500 years earlier. I totally believe that! We were awesome sailors and navigators.
The biggest problem with this dish, or should I say challenge, is that it is very hard not to continue to eat all the time. It is just one of these dishes that you can just nipple on for hours.
It is perfect for when you invite over some close friends or family. You simply place a large tray of the Inca shrimp boil on the table, and people will just eat, drink, chat, and laugh.
Honestly, not sure why it is called a boil as I grill everything!
A word of caution. The dish takes roughly an hour to prepare. Not because of the complexity. Mainly because you are dealing with different ingredients that need to be prepared slightly differently. You can of course cheat and do everything on the stove and in the oven. That is your choice. I make it from scratch on my Traeger, of course.
I break the dish into four sections. Each section could be made in parallel. Use the grilling space to your advantage. That said, it will still take a little over an hour from start to finish.
A simple list of ingredients will serve a family of five:
- 5 corn on the cob
- 20-25 shrimps. Frozen ideally peeled + deveined.
- 2 links of smoked kielbasa. I normally go for the turkey version
- 8-10 medium-sized red or normal potatoes
- Granulated garlic
- Black pepper
As I stated earlier, you can do these in parallel, but I’ve broken them into separate steps.
|Shrimps||Sausage||Potatoes||Corn on the Cob|
|1||Defrost the shrimps in either hot water or 3-4 minutes in the microwave||Remove from packaging||Wash potatoes well||Remove husk and silk|
|2||Wash and remove peel from the shrimps||Pad it dry||Depending on size, cut each potato into 4-6 pieces||Wash the cobs well|
|3||Place them in a large bowl||Place the potato pieces in a large bowl||Get five (5) pieces of tinfoil, big enough to cover each cob|
|4||Sprinkle shrimps with 2 tablespoons of olive oil||Sprinkle the potato pieces with 2 tablespoons of olive oil||Place one cob in the center of the tinfoil|
|5||Add 1 tablespoon of paprika||Add 1 tablespoon of paprika||Drizzle a little olive oil along the cob|
|6||Add 1 tablespoon of granulated garlic||Add 1 tablespoon of granulated garlic||Sprinkle a little paprika|
|7||With your hand and fingers, mix the shrimps and spices well, covering all the shrimps||With your hand and fingers, mix the potatoes and spices well, covering all the potatoes||Sprinkle a little granulated garlic|
|8||Place all the shrimps on a baking tray. Make sure they do not cover each other||Place all the potatoes on a baking tray. Make sure they do not cover each other||Roll the tinfoil around the cob, and twist the ends|
|9||Do steps 4-8 for each corn on the cob|
Once you have completed all the pre-cooking steps, we can move on to the sequence of grilling each item. Please note, the temperature for some items vary. We start with the items that require the most time in the grill.
Time to grill!
- Preheat your Traeger, or some other pellet grill, to 450F
- Once the grill reaches the desired temperature, we start grilling the corn on the cob and the potatoes
- Put the tinfoil wrapped corn on the grate
- Place the potatoes next to the corn
- The corn needs about 40-45 minutes on the grill at 450F
- Put a timer for 30 minutes, then check the potatoes – you do not want to burn them
- Remove the potatoes once they are ready, and leave on your kitchen counter
- Once shrimps and corn are done, remove them and place them next to the potatoes
- Place the kielbasa links on the grill, and let them grill 3-5 minutes per side
- Remove the kielbasa from the grill
- Reduce heat to 400F
Do not turn off the grill. We have more to do.
Next and final step is to prepare the actual shrimp boil, preparing it to be served.
- Find the larges oven tray you have
- Place all the potatoes first
- Cut the corn on the cob into three pieces each
- Place the corn strategically around the tray, on top of the potatoes
- Cut the kielbasa into 2-inch pieces, and half them once
- Place the sausage on the tray, mixing it between the corn
- Lastly, sprinkle the uncooked (and hopefully defrosted) shrimps on top of all the other ingredients. Make sure they are somewhat evenly scattered
- Place the heavy and large tray back in the grill
- Grill for about 10-12 minutes, or until the shrimps have turned pink
- Remove from the grill and let it cool off a few minutes
Now is the time to get the napkins, cold beer, and other chilled beverages ready, and of course, the non-alcoholic drinks for the kids.
Some like to serve this on plates, others will just each directly from the tray. Whatever tickles you. it is your decision. I will say, the plate-less option is a lot more casual and you will have a more relaxed atmosphere.
While this dish could be served all year round, I think it is best for the summer months where you can sit outside and enjoy life.
The mosquitos will also appreciate your outdoor stays, as they consume alcohol-infused blood while you eat as the Incas did.
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