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Cajun Shrimp Boil

[ 6 ] September 20, 2010 |

Cajun Shrimp Boil

Boiled Shrimp

Boiled Shrimp Ready to Eat!

Cajun Shrimp Boils are a favorite easy Saturday night cook up at the Stokes’ house. Boiled Shrimp are certainly great hot, but I also like them the next day in a salad.

We also have a great tasting Cocktail Sauce recipe and video so you can make your own cocktail sauce.

Shrimp Boils are a great southern tradition.  In southeast like Georgia and the Carolinas, they call it a Low Country Boil.

With a gathering of family or a large group of friends, people will fire up a propane burner and a gigantic pot of seasoned water and literally throw in anything that is good to boil in water; onion, garlic, potatoes, corn on the cob, hot dogs, andouille sausage, whole artichokes, and many more

Cajun Shrimp Boil

Cajun Shrimp Boil

that I just can’t even think of right now – oh yes and don’t forget the shrimp, crabs, and crawfish.

In our video, we have a much smaller scale for those of you that want a Cajun Shrimp Boil in your kitchen.

Serving suggestions would be to peel and eat our Cajun Boiled Shrimp and dip in our Cocktail Sauce recipe.  Oh my goodness – we like it hot too!

Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking.

Prep:  45 minutes
Serves: 4 servings

Cajun Shrimp Boil Ingredients

Large 8-12 quart pot

Fresh Gulf Shrimp

Fresh Gulf Shrimp

2-3 pounds fresh shrimp
1 large sweet onion
2 full garlic pods
1/4 cup vegetable or olive oil
1/4 cup distilled white vinegar
4 oz Zatarain’s liquid Shrimp & Crab Boil
5 lemons
2 pounds baby red potatoes
1 small package of sweet corn on the cob
2-3 tablespoons salt
5 Bay leaves
and other items if desired as mentioned above

For this Cajun Shrimp Boil recipe, begin by filling the pot with water.  Leave about 4-6 inches from the top of the pot to allow for filling all the shrimp and seasonings.

Begin seasoning the water with oil, vinegar, Shrimp & Crab Boil, salt, Bay leaves, quartered sweet onion, and squeeze lemon halves.

Bring water to a rolling boil.  Allow to boil for 10 minutes.

Caution:  stay near the stove in case of boil over.  If this happens turn off the burner instantly to allow the water to go down.  Once stabilized, turn burner back on a bit lower temperature.

Now drop in the baby red potatoes.  Cook 8-10 minutes.

Then, drop in the corn on the cob. Let the water return to a boil, and cook for 5 more minutes.

Finally, place in the shrimp.

Bring the water back to a boil and then turn off the heat.

If the boiling water is too close to the top, use a ladle or a cup to dip some water out.

Shrimp are done once they turn pink and rise to the top.

Turn of the burner and let sit a couple minutes – not too long as over cooked shrimp are hard to peel.

Boiled Shrimp Cajun Style

Boiled Shrimp Cajun Style

Prepare a colander in the sink. Carefully drain the shrimp and other ingredients.

Serve the Cajun boiled shrimp immediately with corn and potatoes on a platter.

Provide a small bowl for discarding the shrimp peelings.

Have butter and salt ready for the corn and potatoes.

We also recommend our Cocktail Sauce recipe or Mike sometimes makes a spicy ketchup by mixing lemon juice and Tabasco.

Whether your having a crowd or just a dinner for two, Boiled Shrimp are a tasty treat, low in fat and so easy to make.  I love a one pot meal!

Leftover shrimp make for a great salad with shrimp topped with a remoulade or honey Dijon dressing.

Oh and if Boiled Shrimp is not your favorite we have other boiling recipes: Blue Crabs and Snow Crab Legs.  See you next time!

Beryl Stokes

Cajun Cooking TV Chefs

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Category: Seafood

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Comments (6)

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  1. Alyce says:

    OMG this was heaven!!! It was absolutely the BEST boiled shrimp I ever had!!! The only thing I tweaked was since I had 5 lbs of head on shrimp, I used the Zatarain’s Complete just pour and boil seasoning (about 5 oz of pkg) and a tbsp and a half of liquid shrimp & crab boil. It totally rocked! We enjoyed it last night while watching LSU football.
    My friends and I usually do boiled blue crabs here in NC but wanted something with a little less maintenance while we watched he game. I believe this tops my fav of boiled crabs now!!! Thanks soooo much for sharing your recipes! Living away from home, my friends and I not only get homesick, we get LA cuisine-sick! Lol
    Btw, do you have good recipe for baked catfish?

  2. Beryl says:

    Hi Alyce,

    Thank you for you awesome comment on our Cjun Shrimp Boil.

    We had boiled shrimp for the LSU – Auburn game also!

    We have broiled fish in the oven, but I don’t think we eever wrote up the video.

    Beryl loves catfish, so we will bake or broil some in the oven and post the recipe on the website.

    Thanks for watching our videos, and letting us know how you liked it!

    Beryl and Mike

  3. ann says:

    You boil your shrimp 5 minutes? That’s way too long. I boil my head-on, shell-on jumbos less than that. If that photo is of the shrimp from this recipe, they are overcooked period. Plus they appear to be peeled and de-veined. Not really Cajun style. Sorry. I’ve lots of history living on the Gulf.

  4. Igor says:

    I like you guys and great spirit yours relation

  5. Angie says:

    Hi there,
    I’m from AZ and I have never actually had the real deal, but last year I heard about seafood boils and decided it would be a fun thing for entertaining. I used your recipe then, and I had to dig it up again this year because I was craving it so much! It is quite yummy and my husband really likes the heat element! A quick note, your video includes directions for the garlic, but your text instructions do not as far as I can see… thought you might want to know so you can add it. Thanks for the awesome food! see ya around!

  6. Beryl says:

    Thank you Angie!

    Yes, we definitely use garlic in our shrimp (and crab) boils.

    Mike and Beryl

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