Shrimp/Prawn Boil

Published on 11 July 2024 at 15:18

Ingredients:

  • 16 oz beer (any style)
  • 3/4 cup plus 2 tbs Zatarain's Creole seasoning, divided
  • 1/4 plus 1 tbs smoked paprika, divided
  • 2 tsp Zartarain's Concentrated Crawfish, Shrimp & Crab Boil, divided
  • 4 bay leaves
  • 12 red potatoes, halved
  • 4 lemons, sliced in quarters
  • 1 head garlic, halved
  • 2 lb Zatarain's Smoked Andouille Sausage, sliced in quarters
  • 6 ears of corn, quartered (husks and silks removed)
  • 4 lb large raw shrimp/prawn unpeeled
  • 2 lb butter (8 sticks)
  • 1 cup minced garlic
  • 2 tbsp brown sugar
  • 2 tbsp lemon pepper seasoning
  • 2 tsp onion powder

 

Directions:

  • Fill a large stockpot halfway with water and bring to a boil
  • Add the beer, 3/4 Zatarain's Creole seasoning, 1/4 cup smoked paprika, 1 1/2 tsp Zatarain's Concentrate, bay leaves, red potatoes, lemons, and halved head of garlic
  • Bring mixture back up to a boil, then add the Zatarain's Smoked Andouille Sausage and turn the heat down to medium and simmer for 15 mins or until potatoes are slightly tender
  • Add corn to stockpot and cook 5 mins
  • Add the shrimp/prawn to the stockpot and cook for another 3-5 mins, or until the shrimp rise to the top and are pink
  • Meanwhile, melt butter in a saucepan over medium heat
  • Stir in the minced garlic and cook until the butter is beginning to caramelize
  • Stir in the brown sugar, lemon pepper seasoning, 2 tbsp Zatarain's Creole seasoning, 1 tbsp smoked paprika, onion powder and 1/2 Zatarain's Concentrate
  • Simmer on low until you are ready to serve
  • Drain the liquid from the stockpot and serve boil immediately
  • Drizzle with the butter sauce or use it as a dip

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