Cajun Shrimp Boil Recipes

SHRIMP BOIL

Steps:

• Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
• Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
• Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

CAJUN SHRIMP FOIL PACKETS

Steps:

• Heat grill to 400-degrees. You can do this in your oven at the same temperature. Bring all the ingredients to your work area.
• Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12x18 inches each). Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet. Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper.
• Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
• Grill 30-40 minutes or until potatoes are tender, flipping once half-way through
• Serve immediately. (Be careful the steam is HOT)

CAJUN SEAFOOD BOIL

Steps:

• Bring the water to a boil in a large pot. Add the crab boil to the water.
• Add the corn and potatoes and allow to boil for 10 minutes.
• Add the remaining vegetables, sausage, and boil for 5 minutes.
• Add the shrimp and crab and boil for 5 minutes.
• Remove the pot from the boiling water and cover with a lid. Allow the food to soak for 10 minutes. You can choose to soak longer, but the longer the soak, the spicier it will be.

CAJUN SHRIMP BOIL

Steps:

• Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
• Lay corn on a baking sheet in a single layer, then place in freezer.
• Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
• Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

CAJUN SHRIMP BOIL

Steps:

• Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.

ZATARAIN'S® SHRIMP BOIL RECIPE

Steps:

• Mix water and Crab Boil in large (10 to 12 quart) stockpot. Bring to boil on high heat. Stir in sausage, potatoes, celery, onions and garlic. Return to boil; cover. Boil 15 minutes.
• Squeeze juice from lemons into the water and add lemons into the pot. Stir in shrimp. Return to boil; cover. Boil 1 minute.
• Turn off heat. Stir in corn. Let stand 5 minutes. Drain well and serve.