Cajun Shrimp Boil

A Cajun Shrimp Boil is a favorite easy Saturday night cook up at the Stokes’ house. Boiled Shrimp are certainly great hot, but I also like them cold 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 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.

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 you’re having a crowd or just a dinner for two, Cajun 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

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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