Cajun Shrimp Boil
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
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
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 Shrimp & Crab Boil
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.
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.