Grilled & Blackened Seafood Delight with Kickin Corn Maque Choux


This recipe comes from Bill Yeates, a competitor in the World Food Championships Thrilla at the Grilla contest.

Grilled & Blackened Seafood Delight Bill has previously competed in the Seafood division at the World Food Championships as the head cook for the Bayou Boilers and is back to take on some BBQ. With no professional training, he considers himself a backyard cook. When he’s not cookin’ on the grill, he’s busy working as the owner of Spirit Professionals competitive cheer and tumbling gym in Louisiana.



  • Alaska Salmon Filets – About 1 ½ pound-skin on
  • 1lb Large Alaska Prawns – peeled and deveined
  • 6 larges Alaska Snow crab legs – pre-cooked
  • 1/3 cup heavy cream 4-6 tbs
  • Unsalted butter
  • 1 small red onion – diced
  • ¾ green bell pepper diced
  • ¾ red bell pepper diced
  • 1 lime
  • 5 ears fresh corn
  • 2 small or one large jalapeno pepper-diced (no seeds)
  • 1 tbs fresh dill
  • 1 tbs of each – salt, black pepper, cayenne pepper
  • 3 tbs blackening seasoning
  • ¼ cup water
  • Olive oil


In saucepan on grill reduce cream by ½. De-silk corn leaving shuck on. Lightly coat corn with olive oil, salt, and cracked black pepper.

Grill for 20-30 minutes. Cut corn from comb.

In a separate saucepan melt 2 tbs butter over moderate heat, add diced onions and diced peppers and sauté until tender. Add corn, a pinch of cayenne, and cream and cook 1-2 more minutes. Set aside.

Blackened Salmon, Prawns, and Snow Crab Cut Salmon filets into 6 4-6 ounce portions pat dry and season with a little salt and liberally with blackening seasoning on both sides. On medium-high heat ½ tbs olive oil and melt 2 tbs butter. (use cast iron skillet on grill).

Sauté salmon until 2/3 done one side then flip (internal temp should be about 140 degrees when done, allow to rest.) Season shrimp with blackening season and grill until done. Use meat from snow crabs legs and get the meat out as one piece from each leg. Season same as shrimp grill.

Drain skillet leaving just a little butter and oil. Add Corn Maque Choux back to skillet with ¼ cup water season to taste with 1tsp of blackening seasoning. Add lime zest and splash of lime juice to taste.

Heat until water evaporates. Plate Kickin Corn Maque Choux with Salmon, Prawns and Snow Crab. Sprinkle dill and parsley on top. Serves 6

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Grilla Grills
558 E. 64th Street
Holland, MI 49423
Phone: 616-392-7410