Shrimp Boil Nachos

Category Appetizers Grill Sides Seafood

Servings 4

Prep Time 20 minutes

Cook Time 30 minutes

Get all the flavor of a Cajun shrimp boil in one appetizer when you try these Shrimp Boil Nachos. Layers of creamy cheese sauce, sausage, shrimp, and corn are poured over a bed of kettle chips for an appetizer that will disappear as fast as you can make it.

Author:
Pit Boss Kitchen

Ingredients

3 ears of corn

1 Package Cream Cheese

1/3 cup half and half

3 tbsp Flour

1/3 cup Pit Boss Cajun Rub

1 link sausage

1/2 lb. uncooked shrimp

Garlic

2 Tbsp Pit Boss GSP Rub

Juice of 1 Lime

1/4 Cup Worcestershire Sauce

1/4 cup hot sauce

2 Tbsp Butter

4 tbsp fresh parsley

1 bag kettle chips

Special Tools

2 cast iron skillets

Rubber spatula

Directions

Set smoker to 350°F.

Place the sausage and corn in the smoker. Cook sausage for 35 minutes, or until the internal temperature reaches 160°F. Cook the corn until it has reached an even gold color all over.

The corn will finish before the sausage. When it’s ready, remove it from smoker and set aside to cool down before slicing it off the cob.

Use the Flame Broiler™ lever to open the sear plate and place a skillet over the open flame. Add in the garlic, roasted corn, cream cheese, half and half, flour, and Pit Boss Cajun Rub. Stir until fully combined. This should take no more than 10 minutes. Remove the skillet from the smoker.

Place another skillet over the open flame. Add in garlic, shrimp, and a dash of Pit Boss Cajun Rub.

Cook the shrimp for 3 minutes before adding in the Worcestershire sauce, lime juice, and hot sauce. Cook for another minute.

Add the butter and parsley and stir until butter is melted. Remove the skillet from the smoker.

Take the sausage out of the smoker when the internal temperature reaches 160°F. Let it cool enough to slice.

On a large plate or platter, cover the dish with a layer of kettle chips, followed by the cheesy corn sauce, the cooked shrimp, and the slices of sausage.