Farmasea

It’s time to lock in your 4th of July cookout menu! 🇺🇸🍤🍗

We have two fresh ideas! We’re sharing our shrimp boil recipe below. Plus, we just processed another batch of pasture-raised chicken, and we have a brand-new item that belongs on your grill: Spatchcock Chicken!

If you’ve never grilled a spatchcock chicken, you’re in for a treat. We remove the backbone so it lays flat, which means it cooks faster, stays juicy, and gives you that crispy, evenly charred skin everyone fights over.

And if you’re feeding a crowd, our Cajun Sausage was made for a classic North Carolina shrimp boil. It’s made from our forest-raised, non-GMO pork with no added nitrates or nitrites, and it brings just the right amount of heat.

Here’s our favorite shrimp boil recipe:

🍤 Ingredients
• 2 lbs jumbo shrimp, peeled & deveined
• 1 lb Farmasea Cajun Sausage, sliced
• 4 ears corn, cut into pieces
• 1 lb small red potatoes, halved
• 1 onion, cut into large pieces
• 4 lemons (2 for cooking, 2 for serving)
• ½ cup butter, melted
• 4 cloves garlic
• ⅓ cup Old Bay seasoning
• Salt, pepper & fresh parsley

👩‍🍳 Directions

Bring a large pot of water to a boil with 2 quartered lemons, onion, garlic, and Old Bay.

Add potatoes and cook 10–12 minutes.

Add corn and Cajun Sausage. Cook 5–6 minutes.

Add shrimp and cook 2–3 minutes until pink.

Drain and spread everything onto newspaper or baking sheets.

Mix melted butter with parsley, salt, and pepper. Drizzle over the shrimp boil, garnish with lemon wedges and extra Old Bay, and dig in!

Whether you’re planning a shrimp boil or throwing chicken or sausages on the grill, we’ve got your cookout covered. Order online at farmasearx.com or visit us at the The Hampstead Farmers Market Thursday 4-7pm or The Wilmington Farmers Market Saturday 8am-1pm.