What’s for Dinner: Shrimp Boil Edition

One of our new favorite meals to fix is actually one of the easiest and tastiest we’ve done in a while, it’s a shrimp boil. Philip and I both Cajun food and this recipe is perfect for a fall night. For our first party at Square House we did a large shrimp boil for all our friends around the fire pit. For that boil we did it large scale and fed about 15 people. For that night we use a large 34 quart turkey fryer and propane tank. It was great fun but so much food 🙂

Last night we had some friends over for dinner and we wanted to do a shrimp boil again, but on a much smaller scale. For the first boil we did the traditional boil where we poured the food onto the table and everyone ate with their fingers and clean up was super easy because we just rolled up the butcher paper we had poured everything on. 🙂 When we did our second boil we served the food on a platter and ate with plates and silverware. Both ways are fun and depending on the feel you want for your evening you could go either way. Here is the recipe, it feeds about 4 people with some leftovers. I cooked it in a 12 quart pot on the stove top but it can also be done outside with a frying pot and propane burner.

Shrimp Boil Recipe
1 Crab “n” Shrimp Boil in bags
1/2 cup salt
2-3 large onions (peeled and quartered)
2 lemons cut in half
3 whole ears of corn cut in half
1 1/2 pounds Polish kielbasa but into 2 inch pieces
2 pounds raw Tiger Shrimp in shells
1 whole bulb of garlic, unpeeled with top sliced off
12-15 small red potatoes
2 baguettes sliced into 1 inch slices

– Fill your pot about 2/3 full of water. Bring to a boil (takes about 30-45 minutes for the water to boil fully) and add the packet of Shrimp and Crab Boil in a Bag, 1/2 cup of salt and garlic. Boil for 15 minutes

-Add potatoes, boil for 7-8 minutes

-Corn goes in next for 5 minutes (if corn is frozen you might need to turn up the heat for a minute to get your water boiling again)

-Add kielbasa, cook for 8 minutes

-Add onions, and squeeze lemon juice into pot and then toss the lemons into the water, boil 3- 4 minutes

-Add shrimp and cook 5 minutes or just until shrimp turns pink. (Do not over cook!)

-Turn off the heat, immediately strain the water and pour contents onto a platter or onto a table covered in butcher or freezer paper

-Serve with sliced baguettes and butter.