Griddle Pierogi Shrimp Boil
I’ll have to explain my thoughts behind this unique and fun Blackstone griddle recipe creation of Griddle Pierogi Shrimp Boil.
A regular shrimp boil has shrimp, corn on the cob, smoked sausage, and potatoes, right?!
Well this flat top grill version has the shrimp and sausage, the corn is cut off the cob, but the potatoes come into play in the form of potato pierogies!
And obviously it’s not even boiled, it gets it’s name after the traditional version.
Hey, I never claimed to be normal, but normal is overrated anyway 😉 Weird is waaaaaayyy more fun!
How to make Griddle Pierogi Shrimp Boil
First prepare your ingredients and put them on a tray to carry out to your Blackstone griddle or flat top grill.
I have the frozen pierogies thawed, but not cooked.
Plus the kernels from 4 to 6 ears corn on the cob, a pound of shrimp and sliced sausage, lemon juice, garlic, heavy cream, fresh thyme, and Old Bay seasoning.
Preheat your griddle to medium heat for a few minutes.
Then add some cooking oil and the pierogies.
They will cook 2 to 3 minutes total, flipping halfway through.
Also, cover them with a melting dome with some water to steam them.
Next add more cooking oil, the corn kernels, and the sliced sausage.
And cook this for 2 to 3 minutes, mixing it all together with hibachi spatulas.
Then add a pound of shrimp, the minced garlic, and 2 tablespoons of Old Bay seasoning.
Cook this together for another 2 to 3 minutes.
Finally pour in a cup of heavy cream, some lemon juice, and fresh thyme if you have it.
Just cook another minute or two until it’s all mixed together.
Griddle Pierogi Shrimp Boil really is that quick and easy!
We served ours with some more lemon wedges to squeeze over top and a little hot sauce as well.
If you like Griddle Pierogi Shrimp Boil, you might also like these recipes…
Blackstone Shrimp Boil Fried Rice
Blackstone Griddle Tuscan Ravioli
And Blackstone Griddle Shrimp Boil
Blackstone Steak and Pierogies
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Griddle Pierogi Shrimp Boil
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice (I used olive oil)
- 1 16 ounce box frozen potato filled pierogies thawed
- 4 to 6 ears corn on the cob kernels cut off the cob
- 1 pound smoked sausage sliced
- 1 pound jumbo shrimp peeled and deveined
- 2 to 3 cloves garlic minced
- 2 tablespoons Old Bay seasoning
- 1 cup heavy cream
- 2 tablespoons lemon juice
- Optional: fresh thyme leaves, lemon wedges to squeeze over top, hot sauce
Instructions
- Preheat the griddle to medium heat. Add some cooking oil and the thawed pierogies first, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
- Cook 2 to 3 minutes total, flip them over halfway through, add more water, and cover again (if using the foil pan use caution as it will be hot).
- Set the melting dome aside and add more cooking oil, the corn, and sausage. Cook 2 to 3 minutes, mixing everything together with hibachi spatulas.
- Add the shrimp, garlic, and Old Bay. Cook another 2 to 3 minutes, mixing everything together.
- Add the heavy cream, lemon juice, and fresh thyme (if using). Cook another 1 to 2 minutes, mixing together.
- Serve with lemon wedges to squeeze over top and hot sauce of desired.
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