Being that the 1820 doesn’t have air conditioning, my stove and oven remain off during the summer months. Too hot to cook inside. But this is something that I welcome, because as you all know, I love to grill.
More often than not, when dinnertime rolls around, I’m time poor and my time management is tossed into the breeze. 30 minutes or less is my weeknight motto; substantial and simplicity is my repertoire. That’s where the Grilled Shrimp Boil comes in.
A meal that is boiled (hence the name) in a huge pot, and takes sizable time to cook, is certainly delicious and fun to eat. But, why not give the pot a toss and make individual servings and cook on the grill?!
This week in my DIY Dutchess column and video, I show you exactly how to grill this quick and easy week night meal, and I share the recipe as well.
From prep to table in 30 minutes, and with the clean up being a snap, this tasty weeknight meal is a must serve! Check out the how-to, here!!