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Louisiana Shrimp Boil Recipe

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A shrimp boil is great excuse for a party in Louisiana. Make this easy version ......
Servings:
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Ingredients
  • 4 medium red potatoes
  • 2 large ears fresh corn
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tablespoons lemon juice
  • 2 tablespoons Zatarain’s® Creole Mustard
  • 2 teaspoons minced garlic
  • 1/2 teaspoon McCormick® Paprika
  • 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1 pound jumbo shrimp (16 to 20 count), peeled and deveined, leaving tails on
  • 1/4 teaspoon McCormick® Red Pepper, Crushed
  • 6 ounces andouille sausage, thinly sliced
  • 1 large sweet onion, such as Vidalia, cut into chunks
Directions
PREP
20 mins
COOK
25 mins
1. Pierce potatoes with fork. Microwave on HIGH 4 to 6 minutes or until tender, turning over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Halve potatoes, then cut into 1/8-inch thick slices. Remove husks and silk strands from corn. Cut each ear into 4 pieces.

2. Mix butter, lemon juice, mustard, garlic, paprika, black pepper and red pepper in large bowl. Add shrimp, corn, sausage and onion; toss to coat well.

3. Place potatoes in even layer in 13x9x3-inch disposable foil pan. Top with shrimp mixture. Arrange shrimp so that they are at the top to avoid overcooking. Cover pan tightly with foil to prevent steam from escaping.

4. Place pan on grill over medium-low heat. Close lid. Grill 20 to 25 minutes or until shrimp are pink and vegetables are tender.
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A shrimp boil is great excuse for a party in Louisiana. Make this easy version in your backyard any day.
Nutrition (per serving)
Calories: 262 Calories
Fat: 10 Grams
Protein: 20 Grams
Cholesterol: 154 Milligrams
Carbohydrates: 23 Grams
Sodium: 467 Milligrams
Fiber: 3 Grams
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cream of shrimp soup Glossary Term
Somewhat similar to a light seafood bisque, this type of soup is creamy and shrimp flavored. Made with cream or milk, water, cooked shrimp, sauterne wine, spices, and flavoring, Cream of Shrimp Soup provides a food item that can be served for lunch as a side dish to accompany sandwiches.
boil over preventer Glossary Term
A type of product that controls or protects liquids from boiling over while cooking, often referred to as a "pot watcher" that is used to keep the liquid contained to a rolling boil rather than foaming boil.
boil-in-bag rice Glossary Term
A rice product marketed as a convenience food in which parboiled rice is sealed in a plastic bag. The home cook simply plunges the bag into a pan of boiling water and it is cooked for the length of time called for on the package instructions.
crab boil Glossary Term
A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.
louisiana hot sauce Glossary Term
A hot sauce made with red hot peppers, vinegar, salt, and special spices. Many of the Louisiana hot sauces are made with cayenne peppers, which provide for a mild hot sauce.
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