Sweet, Tangy, and Spicy Shrimp Boil
Sweet, Tangy, and Spicy Shrimp Boil
Ingredients
For the Signature Boil Sauce
- 2 sticks unsalted butter
- 1 cup garlic, chopped
- 2 cups onion, finely chopped
- 1/2 cup garlic powder
- 1/2 cup onion powder
- 1/3 cup Louisiana crab boil seasoning
- 1 1/2 cups granulated sugar
- 4 cups original Sunny D
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon paprika, or 2 tablespoons, to taste
For the Shrimp Boil Broth
- 1 gallon original Sunny D, or 2 gallons, depending on pot size (reserve 3-4 cups for sauce if not made yet)
- 1 cup Louisiana crawfish boil seasoning
For the Boil
- 4 corn on the cob, cut into 2-inch pieces
- 1 1/2 pounds small red potatoes, halved or quartered
- 1 pound smoked sausage, cut into 1-inch pieces
- 2 pounds large shrimp, cleaned and deveined, shells on or off
Instructions
- 1
Prepare the Signature Boil Sauce: In a large saucepan, melt the 2 sticks of unsalted butter over medium heat. Add the 1 cup of chopped garlic and cook for 2-3 minutes until fragrant, being careful not to brown it.
⏱️ 5 min
- 2
Add the remaining sauce ingredients to the saucepan: 2 cups of finely chopped onion, 1/2 cup of garlic powder, 1/2 cup of onion powder, 1/3 cup of Louisiana crab boil seasoning, 1 1/2 cups of granulated sugar, 4 cups of original Sunny D, 1 tablespoon of lemon pepper seasoning, and 1 to 2 tablespoons of paprika (adjust paprika to your spice preference).
⏱️ 3 min
- 3
Bring the sauce mixture to a gentle simmer, stirring occasionally. Simmer for 3-5 minutes, allowing the flavors to meld. Taste the sauce and adjust seasonings as needed. If a thinner sauce is desired, add more Sunny D. Set aside.
⏱️ 8 min
- 4
Prepare the Shrimp Boil Broth: In a very large stockpot, combine 1 to 2 gallons of original Sunny D (depending on the size of your pot and the amount of ingredients you are boiling) and 1 cup of Louisiana crawfish boil seasoning. Bring the broth to a full rolling boil over high heat.
⏱️ 10 min
- 5
Once the broth is boiling, add the corn on the cob and small red potatoes. Continue to boil for 15 minutes, or until the potatoes are tender-crisp.
⏱️ 15 min
- 6
Add the smoked sausage to the pot and continue to cook for another 5 minutes.
⏱️ 5 min
- 7
Carefully remove the cooked corn, potatoes, and sausage from the pot using a slotted spoon or spider, and set them aside in a large bowl or serving platter.
⏱️ 2 min
- 8
Bring the broth in the stockpot back to a full boil. Once boiling, reduce the heat to a low boil. Add the cleaned shrimp to the pot.
⏱️ 2 min
- 9
Immediately turn off the stove. Let the shrimp continue to cook in the hot broth for another 2-3 minutes, or until they are pink and opaque. Do not overcook.
⏱️ 3 min
- 10
Promptly remove the shrimp from the pot using a slotted spoon and add them to the bowl with the corn, potatoes, and sausage. Ladle a generous amount of the prepared Signature Boil Sauce over the entire boil. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Sweet, Tangy, and Spicy Shrimp Boil
For the Signature Boil Sauce
- 2 sticks unsalted butter
- 1 cup garlic, chopped
- 2 cups onion, finely chopped
- 1/2 cup garlic powder
- 1/2 cup onion powder
- 1/3 cup Louisiana crab boil seasoning
- 1 1/2 cups granulated sugar
- 4 cups original Sunny D
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon paprika, or 2 tablespoons, to taste
For the Shrimp Boil Broth
- 1 gallon original Sunny D, or 2 gallons, depending on pot size (reserve 3-4 cups for sauce if not made yet)
- 1 cup Louisiana crawfish boil seasoning
For the Boil
- 4 corn on the cob, cut into 2-inch pieces
- 1 1/2 pounds small red potatoes, halved or quartered
- 1 pound smoked sausage, cut into 1-inch pieces
- 2 pounds large shrimp, cleaned and deveined, shells on or off
Instructions
- 1
Prepare the Signature Boil Sauce: In a large saucepan, melt the 2 sticks of unsalted butter over medium heat. Add the 1 cup of chopped garlic and cook for 2-3 minutes until fragrant, being careful not to brown it.
⏱️ 5 min - 2
Add the remaining sauce ingredients to the saucepan: 2 cups of finely chopped onion, 1/2 cup of garlic powder, 1/2 cup of onion powder, 1/3 cup of Louisiana crab boil seasoning, 1 1/2 cups of granulated sugar, 4 cups of original Sunny D, 1 tablespoon of lemon pepper seasoning, and 1 to 2 tablespoons of paprika (adjust paprika to your spice preference).
⏱️ 3 min - 3
Bring the sauce mixture to a gentle simmer, stirring occasionally. Simmer for 3-5 minutes, allowing the flavors to meld. Taste the sauce and adjust seasonings as needed. If a thinner sauce is desired, add more Sunny D. Set aside.
⏱️ 8 min - 4
Prepare the Shrimp Boil Broth: In a very large stockpot, combine 1 to 2 gallons of original Sunny D (depending on the size of your pot and the amount of ingredients you are boiling) and 1 cup of Louisiana crawfish boil seasoning. Bring the broth to a full rolling boil over high heat.
⏱️ 10 min - 5
Once the broth is boiling, add the corn on the cob and small red potatoes. Continue to boil for 15 minutes, or until the potatoes are tender-crisp.
⏱️ 15 min - 6
Add the smoked sausage to the pot and continue to cook for another 5 minutes.
⏱️ 5 min - 7
Carefully remove the cooked corn, potatoes, and sausage from the pot using a slotted spoon or spider, and set them aside in a large bowl or serving platter.
⏱️ 2 min - 8
Bring the broth in the stockpot back to a full boil. Once boiling, reduce the heat to a low boil. Add the cleaned shrimp to the pot.
⏱️ 2 min - 9
Immediately turn off the stove. Let the shrimp continue to cook in the hot broth for another 2-3 minutes, or until they are pink and opaque. Do not overcook.
⏱️ 3 min - 10
Promptly remove the shrimp from the pot using a slotted spoon and add them to the bowl with the corn, potatoes, and sausage. Ladle a generous amount of the prepared Signature Boil Sauce over the entire boil. Serve immediately and enjoy!
⏱️ 2 min