oday we got a real spicy one for ya. We’re making my take on a Spicy Shrimp Boil with a delicious garlic butter sauce. It’s probably one of the healthiest recipes we’ve ever made ;). Let’s get some of the bayou in our flavorholes!
How much are we making?
Jumbo Raw Shrimp
Corn on the Cob
Concentrated Shrimp & Crab Boil
Old Bay Seasoning
Lemon Juice from
1/2 a Lemon
Louisiana Style Hot Sauce
About 4 Quarts
- Prepping the ingredients
- Get out a large stock pot (at least 8 quarts) and add the 4 quarts of water to it. Add the concentrated shrimp and crab boil to the pot. Bring this to a boil.
- While waiting for the pot to boil, shuck, clean and cut the ears of corn in half.
- Once the water is boiling add the potatoes to the pot. Boil these for 7-10 minutes. Boil longer if the potatoes are larger.
- While the potatoes are boiling, cut up the sausage and onion into large pieces.
- After the 7-10 minutes are up add the corn, sausage, and onion to the pot. Boil this for 10 minutes.
- After the additional 10 minutes are up, add the shrimp to the pot. Boil this until the shrimp turn pink and curl up into a C shape. (about 3-5 minutes).
- After the shrimp are cooked, drain the pot reserving 2 cups of the boiling liquid. Set the boiled ingredients aside.
- Make the Spicy Garlic Butter Sauce
- In a large frying pan over medium heat, add the butter.
- While the butter is melting, mince the 15 cloves of garlic.
- After the butter is melted, add the lemon juice and the garlic to the pan. Cook this for 2-3 minutes.
- Now add the Old Bay, garlic powder, and cayenne powder to the pan. Saute this for about 30 seconds.
- Now add the 2 cups of reserved boiling liquid to pan along with the hot sauce. Simmer this for 5 minutes.
- After 5 minutes is up, pour this sauce over the boiled ingredients and mix well. Serve this up with some bread and enjoy!
UP YOUR ALLEY