Cajun Shrimp Boil
Easy Cajun Shrimp Boil Recipe
Fun, flavorful and incredibly easy, this Cajun Shrimp Boil recipe is the perfect meal for your next group gathering.
While this meal is full of fun stuff, the shrimp are really the star of the show. Here at Sizzlefish, our Jumbo North Carolina Shrimp are wild caught off the coast of North Carolina. White shrimp, sometimes called "greentails" are harvested off the coast of NC during the months of September through November. The shrimp are processed and frozen immediately after catching them. They are shell on, tail on, but the head is removed. Perfect for peel & eat style gatherings! Loaded with protein and low in saturated fat, NC Jumbo Shrimp are the perfect addition to any meal! These jumbo shrimp are juicy and absolutely delicious!
This Cajun Shrimp Boil is full of flavor. By layering the flavors of the crab boil, lemon, salt, cayenne pepper, onion and garlic, you create this intense broth that seasons the potatoes, corn, sausage and shrimp beautifully. So much so that you want to make sure you reserve a bit of that boiling liquid to serve with the meal as an additional dipping sauce. Don’t forget the melted butter and hot sauce for dipping. We can all agree, the more dips, the better the meal!
The weather is starting to get warmer and the need to be outside enjoying fresh air and fun with others is a priority. Food gatherings just make things more fun and this family style meal is absolutely perfect for these occasions. One of the best things about this meal is that there is very little clean up necessary since it’s a one pot meal! That, along with the flavorful mixture of goodness, combined with the fact that this meal just gets better when tossed on a paper lined table adds to the ease which we all crave when it comes to gathering with friends and family.
1 Gallon Water
1 Lemon, cut in half
1 bag Crawfish, Shrimp & Crab Boil
1/4 cup Kosher Salt
1 TBSP Cayenne Pepper, optional for heat
1 Onion, peeled and halved
2 Heads Garlic, peeled
8 small Red Potatoes, halved
4 Ears corn, cut in half
12 oz Cajun-Style Andouille
2 packages Sizzlefish North Carolina Jumbo Shrimp
Serve with lemon wedges, melted butter, reserved boiling liquid, and hot sauce
Place the water in a large stock pot. Squeeze the lemon into the water and add the halves.
Add the crawfish seasoning, salt, cayenne pepper, onion, and garlic to the water. Cover the pot and bring the mixture to a boil.
Once the pot comes to a boil, add the potatoes. Cook until the potatoes just begin to become teer, about 10-12 minutes.
Next add the corn and sausage to the pot. Cook for 3 to 4 minutes.
Add the shrimp to the pot and cook for 2-3 minutes or until the shrimp turn pink and opaque.
Once the shrimp are cooked through, drain the pot, reserving about 1 cup boiling liquid for serving.
Pour the mixture onto a platter or a paper lined table. Garnish with fresh parsley and sprinkle with Cajun seasonings.
Serve with melted butter, hot sauce, reserved boiling liquid and lemon wedges.
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