Not truly Cajun but similar to what my Cajun relatives used to make with freshly caught shrimp.
Shrimp Boil With Corn and Potato
We’ve enjoyed this recipe with family and friends many times. The dish can be messy to eat but is very tasty.
Servings: 4
Ingredients
- 1 ¼ pound large shrimp unpeeled and uncooked
- 2 lemons halved, plus wedges for serving
- ½ cup Old Bay Seasoning
- 8 cloves garlic smashed
- 1 large red onion quartered
- ¼ tsp thyme dried
- 1 pound baby red potatoes
- 4 ears corn husked and snapped in half
- 2 TBL butter
- hot sauce optional, for serving
Instructions
- Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic, onion and thyme. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
- Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
- Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes.
- Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.
- TIP: No need to peel your shrimp – the shells are useful: They help flavor the broth, and they protect the inside of the shrimp from the heat, so you’re much less likely to overcook them.