Shrimp Boil
The ultimate summer feast, a Shrimp Boil combines the sweet taste of shrimp, hearty potatoes, and seasonal corn, all flavored with bold spices. This easy weeknight dinner is perfect for gatherings, offering delicious bites that will leave your guests asking for more. Make it tonight!
Equipment
- Skillet
- Frying Pan
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 4 tablespoons Old Bay Seasoning
- 8 oz. Baby Potatoes cut into halves
- 2 ears Corn on the Cob cut into 2-inch pieces
- 12 oz. Smoked Sausage cut into pieces
- 1 lb. Shrimp shelled, deveined, tail-in
- 1 tablespoon Chopped Parsley for garnishing
- 6 tablespoons Unsalted Butter melted
- 1.5 tablespoons Cajun Seasoning McCormick
- water Water for boiling
Instructions
- Fill a large stockpot halfway with water. Bring the water to a rolling boil over high heat. Add the Old Bay seasoning, followed by the baby potatoes and corn. Cover the pot and boil for 8 to 10 minutes, or until the potatoes are tender.
- In the meantime, prepare the Cajun butter by combining melted butter with Cajun seasoning. Stir well to mix and set aside.
- In the stockpot, add the shrimp and smoked sausage, and boil for one minute, or until the shrimp turns orange-pink. Remove the pot from heat and carefully drain all the ingredients using a colander. You may need to do this in two batches if your colander isn’t large enough.
- Heat a skillet over high heat. Add the Cajun butter sauce to the boiled ingredients and stir to combine well. Transfer the shrimp boil to a sheet pan or serving platter, garnish with chopped parsley, and serve immediately.
Notes
- Tip: I personally find Zatarain’s seasoning a bit too salty, so I usually avoid using it.
- Tip: I always recommend using fresh shrimp for the best flavor. If you’re using frozen, just make sure to thaw them properly before cooking to avoid that watery texture.
- Tip: Medium-sized shrimp cook super fast—just about 1 minute in boiling water. I always make sure not to overcook them, or they turn rubbery and lose that juicy flavor.
- Tip: If I’m in the mood for extra sauce, I’ll make more of that Cajun butter sauce to drizzle over the shrimp or use for dipping!