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Shrimp Boil with Cajun Butter

Shrimp Boil with Cajun Butter

Shrimp Boil with Cajun Butter

RatingDifficultyBeginner

My shrimp boil brings everyone to the table for a no frills, no fuss meal. Just fun, finger licking, and lip smacking permitted when there is jumbo shrimp and my spicy butter sauce slowly poured over the top.

Yields8 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 4 qts water
 2 lemons, halved
 1 tbsp peppercorns
 1 head of garlic, halved along the equator
 2 bay leaves
 Kosher, salt to taste
 2 tbsp olive oil
 1 link of andouille sausage (1 lb), sliced into small pieces
 1 red onion, halved and cut into thirds, root attached
 1 lb small red potatoes
 4 ears of corn, halved
 2 lbs large shrimp, shell on
 1 lb unsalted butter
 2 cloves of garlic. minced
 2 tbsp Old Bay
 2 tbsp paprika
 1 tsp celery salt
 1 tsp cayenne pepper
 ½ bunch parsley, chopped
1

Place the water, lemons, peppercorns, garlic, and bay leaves into a large pot, fitted with an insert, and bring to a boil. Season liberally with salt.

2

In a medium skillet, heat the olive oil and add the sausage. Brown on all sides and add to the pot of water with any oil remaining in the pan.

3

Add the onions, potatoes, and corn to the pot. Cook for about 10 minutes until the potatoes are almost cooked through.

4

Add in the shrimp. Cook for an additional 4 to 5 minutes.

5

While the boil cooks, heat a small skillet over medium heat and add the butter. When melted, add in minced garlic, Old Bay, paprika, celery salt, cayenne pepper, parsley, and season with salt.

6

Lay out a large piece of newspaper or butcher paper across a table.

7

Drain the shrimp, sausage and veggies and pour out onto the paper.

8

Serve with the melted butter on the side or poured over the tops.

Ingredients

 4 qts water
 2 lemons, halved
 1 tbsp peppercorns
 1 head of garlic, halved along the equator
 2 bay leaves
 Kosher, salt to taste
 2 tbsp olive oil
 1 link of andouille sausage (1 lb), sliced into small pieces
 1 red onion, halved and cut into thirds, root attached
 1 lb small red potatoes
 4 ears of corn, halved
 2 lbs large shrimp, shell on
 1 lb unsalted butter
 2 cloves of garlic. minced
 2 tbsp Old Bay
 2 tbsp paprika
 1 tsp celery salt
 1 tsp cayenne pepper
 ½ bunch parsley, chopped

Directions

1

Place the water, lemons, peppercorns, garlic, and bay leaves into a large pot, fitted with an insert, and bring to a boil. Season liberally with salt.

2

In a medium skillet, heat the olive oil and add the sausage. Brown on all sides and add to the pot of water with any oil remaining in the pan.

3

Add the onions, potatoes, and corn to the pot. Cook for about 10 minutes until the potatoes are almost cooked through.

4

Add in the shrimp. Cook for an additional 4 to 5 minutes.

5

While the boil cooks, heat a small skillet over medium heat and add the butter. When melted, add in minced garlic, Old Bay, paprika, celery salt, cayenne pepper, parsley, and season with salt.

6

Lay out a large piece of newspaper or butcher paper across a table.

7

Drain the shrimp, sausage and veggies and pour out onto the paper.

8

Serve with the melted butter on the side or poured over the tops.

Shrimp Boil with Cajun Butter
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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