Griddle Pierogi Shrimp Boil
Griddle Pierogi Shrimp Boil is a recipe twist on a traditional shrimp boil made on the Blackstone or flat top grill, a unique and fun dinner!
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.