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Shrimp Boil with Cajun Butter

Yields8 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

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.

 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.

Nutrition Facts

Servings 8