Shrimp Boil 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Boil:
1.5 ln Jumbo shrimp
1 lb baby potatoes
2 ears Corns, cut
Boiled eggs
4 cloves garlic, minced
1 lemon, quartered
4 tablespoon Old Bay seasoning (or Cajun seasoning)
1 teaspoon salt
1 teaspoon black pepper
8 cups water

For the Garlic Butter Sauce:
3 stick unsalted butter
3 tbsp Garlic, minced
1/2 cup Onion, diced
2 tbsp Old bay seasoning
1/2 tbsp lemon pepper
1/2 tbsp Oregano
1/2 tbsp Paprika
1/2 tbsp Chili powder
1 tsp red pepper flakes
1 chicken bouillon cube
1 tbsp Brown sugar

 

Instructions:

Make the Garlic Butter Sauce:
Melt the butter in a medium skillet over medium heat. Once melted, add the garlic, onion and cook 2-3 minutes or until fragrant.
Add the old bay, brown sugar, paprika, lemon pepper, red pepper flakes, chili powder, and oregano. Allow to cook for 3-4 minutes.
Add the chicken bouillon and bring to a boil over medium-high heat. Then reduce the heat, and simmer for 20 minutes. Remove from the heat and season with salt and pepper, to taste.

Boil the Potatoes & Corn:
In a large pot, bring 8 cups of water to a boil. Add Old Bay, salt, pepper, red pepper flakes, garlic, and lemon wedges. Add potatoes and cook for 10-12 minutes (until fork-tender). Add corn cook for 5 more minutes.

Cook the Shrimp:
Add the shrimp to the boiling water. Cook for 2-3 minutes or until the shrimp turns pink and opaque. Drain the boil and discard the lemon wedges.

Toss & Serve:
Pour the garlic butter sauce over the shrimp, corn, eggs and potatoes. Toss everything to coat evenly. Serve on a large platter for mess-free experience.