The Manly Chef has returned, this time with a Cajun classic, a Cajun Shrimp Boil. Enjoy! Follow him on twitter @
Cajun Shrimp Boil
Ladies and Gents,
I was sitting beach-side today and I got some inspiration from my surroundings. This brought back memories of my time on the Gulf Coast. It’s summer time and there is nothing better than heading out to the lake or the beach for a good ole fashioned Cajun Shrimp Boil.
This recipe is designed to feed approximately 25-35 people. You will need some equipment for the recipe (see below). Fret not, if you don’t have a large boil pot or enough people to feed, you can easily cut the recipe in half and prepare it on the stove top.
(1) 5 gallon boiling pot
(1) Strainer basket for said boiling pot
(1) Propane burner
(1) Propane canister for the burner
(1) Large spoon or piece of wood for stirring
10 lbs. head on shrimp
3 gallons of water
2 boxes of Zatarain’s shrimp boil
½ cup cayenne pepper powder
½ cup salt
6 lemons, halved
5 yellow or white onions, halved
7 heads of garlic, halved
1 bunch of celery, cut into thirds
20 red potatoes (small to medium sized)
6 fresh ears of corn, cut into thirds
1 pack of summer sausage, cut into 3” pieces
1 bag of ice
A large amount of newspaper or brown paper bags to spread on the table.
Paper towels to wipe your face and hands
– Pour the water in the boiling pot (with the basket inside) and place the pot on the burner to begin heating.
– While waiting for the water to boil, rinse the shrimp in a metal bowl or an ice chest. Keep them cool until you are ready to toss them into the boil.
– As the water comes to a boil, mix the shrimp boil (open the bags, pour the mix and discard the bag), cayenne pepper powder, salt, and onions. Squeeze the lemons into the water and toss them in the pot. (you will want all the ingredients in the basket moving forward)
– Once the water comes to a boil, allow the spices to create a flavorful stock by boiling it for 10 minutes. Stirring infrequently
– After 10 minutes, add the potatoes, celery, and garlic and continue to boil for another 10 minutes. Continue stirring infrequently.
– Add the shrimp, corn, and sausage. Continue boiling for 10 minutes more.
– Turn off the burner and dump the ice in the boil. This will break the heat threshold of the boil so that you do not overcook the shrimp. It is actually during this process that the shrimp will take on the spice. *** if you are boiling on the stovetop, then add a comparable amount of ice to the pot without overflowing the liquid***
– Allow the shrimp to set in the water for 5- 10 minutes
– Check one shrimp for the spice level you want. If you want the shrimp spicier then leave the shrimp in for another five minutes then check again. Repeat this until you are satisfied with the taste.
– Spread the newspaper out on the table.
– Carefully pull the strainer out of the pot, allow the hot water to drain off of the shrimp and then dump everything onto the newspaper.
Crack a cold beverage and eat some shrimp.