Jamika Pessoa’s Shrimp Boil With Cajun Butter

Yield: 8 servings
Calories: 600
Theme: Quick & Easy
shrimp boil

Photo from Elizabeth Griffin

 

If Sunday is game day for your family and you're tired of making the same appetizers and finger foods every week, you'll definitely will want to try this shrimp boil recipe. This is the perfect food to spice up game day and it's super easy to make.

 

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Ingredients

  • 4 quarts 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 creamers
  • 4 ears of corn, halved
  • 1 1/4 lb large shrimp
  • 1 lb unsalted butter
  • 2 cloves of garlic
  • 2 tbsp Old Bay
  • 2 tbsp paprika
  • 1 tsp celery salt
  • 1 tsp cayenne pepper
  • 1/2 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. Reserve a cup or two of the cooking liquid to serve alongside the boil. Serve with the melted butter.