Spicy Garlic Butter Shrimp Boil
Spicy Garlic Butter Shrimp Boil
Ingredients
For the Boil
- 2 pounds shrimp, peeled and deveined
- 14 ounces andouille sausage, sliced into 1/2-inch rounds
- 2 corn on the cob, cut into 2-inch pieces
- 1 1/2 pounds potatoes, quartered or halved, depending on size
- 1 tablespoon Old Bay seasoning, plus more for water
- 1/2 lemon, juiced, then squeezed half reserved
- 1/2 mandarin orange, juiced, then squeezed half reserved
- 2 teaspoons Lemon & Pepper seasoning, for boiling water
- 1 gallon water, as needed for boiling
For the Spicy Garlic Butter Sauce
- 2 sticks unsalted butter
- 1/2 cup garlic, minced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon dried parsley
- 1 tablespoon Kashmiri chili powder
- 2 teaspoons Old Bay seasoning
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon Lemon pepper adobo seasoning
- 1 teaspoon brown sugar, (optional)
- 1 cup heavy cream, scant
- 1/2 lemon, juiced
- 1/2 mandarin orange, juiced
Instructions
- 1
Fill a large stockpot with water and bring it to a rolling boil over high heat. While the water heats, prepare the vegetables: cut the corn into 2-inch pieces and quarter or halve the potatoes.
⏱️ 10 min
- 2
Once the water is boiling, add 2 teaspoons of Lemon & Pepper seasoning and 1 tablespoon of Old Bay seasoning. Squeeze the juice from 1/2 a lemon and 1/2 a mandarin orange directly into the water, then drop the squeezed fruit halves into the pot.
⏱️ 2 min
- 3
Carefully add the corn pieces and cut potatoes to the boiling water. Cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 15 min
- 4
While the corn and potatoes are boiling, heat a large skillet or pan over medium-high heat. Add the sliced andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the pan and set aside, leaving any rendered fat in the skillet.
⏱️ 7 min
- 5
Reduce the heat to medium. Add 1 stick of unsalted butter to the same skillet and melt it. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min
- 6
Turn off the heat under the stockpot containing the corn and potatoes. Add the peeled and deveined shrimp to the hot water. Let the shrimp soak in the hot water for 3-5 minutes, or until they are pink and opaque.
⏱️ 5 min
- 7
While the shrimp soaks, add the following spices to the garlic butter in the skillet: 1 tablespoon garlic powder, 1 tablespoon onion powder, 1/2 tablespoon dried parsley, 1 tablespoon Kashmiri chili powder, 2 teaspoons Old Bay seasoning, 1 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon Lemon pepper adobo seasoning, and 1 teaspoon brown sugar (if using). Stir all the spices into the butter and garlic mixture until well combined and fragrant.
⏱️ 3 min
- 8
Squeeze the juice from the remaining 1/2 lemon and 1/2 mandarin orange into the sauce mixture. Add the second stick of unsalted butter to the pan and allow it to melt into the sauce, stirring constantly. Finally, pour 1 scant cup of heavy cream into the sauce and stir until it is creamy and thoroughly mixed. Keep warm over low heat.
⏱️ 4 min
- 9
Using a slotted spoon or spider, remove the cooked corn, potatoes, and shrimp from the stockpot and transfer them to a large serving dish or a foil pan. Add the browned andouille sausage to the dish.
⏱️ 2 min
- 10
Pour the rich, creamy, garlicky, spicy butter sauce generously over all the ingredients in the serving dish. Serve immediately. For an extra kick, consider adding some spicy chili crisp.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Butter Shrimp Boil
For the Boil
- 2 pounds shrimp, peeled and deveined
- 14 ounces andouille sausage, sliced into 1/2-inch rounds
- 2 corn on the cob, cut into 2-inch pieces
- 1 1/2 pounds potatoes, quartered or halved, depending on size
- 1 tablespoon Old Bay seasoning, plus more for water
- 1/2 lemon, juiced, then squeezed half reserved
- 1/2 mandarin orange, juiced, then squeezed half reserved
- 2 teaspoons Lemon & Pepper seasoning, for boiling water
- 1 gallon water, as needed for boiling
For the Spicy Garlic Butter Sauce
- 2 sticks unsalted butter
- 1/2 cup garlic, minced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon dried parsley
- 1 tablespoon Kashmiri chili powder
- 2 teaspoons Old Bay seasoning
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon Lemon pepper adobo seasoning
- 1 teaspoon brown sugar, (optional)
- 1 cup heavy cream, scant
- 1/2 lemon, juiced
- 1/2 mandarin orange, juiced
Instructions
- 1
Fill a large stockpot with water and bring it to a rolling boil over high heat. While the water heats, prepare the vegetables: cut the corn into 2-inch pieces and quarter or halve the potatoes.
⏱️ 10 min - 2
Once the water is boiling, add 2 teaspoons of Lemon & Pepper seasoning and 1 tablespoon of Old Bay seasoning. Squeeze the juice from 1/2 a lemon and 1/2 a mandarin orange directly into the water, then drop the squeezed fruit halves into the pot.
⏱️ 2 min - 3
Carefully add the corn pieces and cut potatoes to the boiling water. Cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 15 min - 4
While the corn and potatoes are boiling, heat a large skillet or pan over medium-high heat. Add the sliced andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the pan and set aside, leaving any rendered fat in the skillet.
⏱️ 7 min - 5
Reduce the heat to medium. Add 1 stick of unsalted butter to the same skillet and melt it. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min - 6
Turn off the heat under the stockpot containing the corn and potatoes. Add the peeled and deveined shrimp to the hot water. Let the shrimp soak in the hot water for 3-5 minutes, or until they are pink and opaque.
⏱️ 5 min - 7
While the shrimp soaks, add the following spices to the garlic butter in the skillet: 1 tablespoon garlic powder, 1 tablespoon onion powder, 1/2 tablespoon dried parsley, 1 tablespoon Kashmiri chili powder, 2 teaspoons Old Bay seasoning, 1 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon Lemon pepper adobo seasoning, and 1 teaspoon brown sugar (if using). Stir all the spices into the butter and garlic mixture until well combined and fragrant.
⏱️ 3 min - 8
Squeeze the juice from the remaining 1/2 lemon and 1/2 mandarin orange into the sauce mixture. Add the second stick of unsalted butter to the pan and allow it to melt into the sauce, stirring constantly. Finally, pour 1 scant cup of heavy cream into the sauce and stir until it is creamy and thoroughly mixed. Keep warm over low heat.
⏱️ 4 min - 9
Using a slotted spoon or spider, remove the cooked corn, potatoes, and shrimp from the stockpot and transfer them to a large serving dish or a foil pan. Add the browned andouille sausage to the dish.
⏱️ 2 min - 10
Pour the rich, creamy, garlicky, spicy butter sauce generously over all the ingredients in the serving dish. Serve immediately. For an extra kick, consider adding some spicy chili crisp.
⏱️ 2 min