Shrimp Boil (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/2 cup seafood seasoning |
1/4 cup cajun spice |
1 pound small red potatoes |
2 ears yellow corn, cut in half |
1 cup thin sliced red onion (1/6-inch half rounds) |
1 pound andouille sausage, cut on bias 1/4-inch thick |
1 pound shell-on shrimp (21 to 26 count) |
1 pound butter, melted |
Directions:
1. Over high heat, bring 2 gallons water, 1/4 cup seafood seasoning and 1/8 Cajun spice to a boil. Add the potatoes and corn and cook until potatoes are soft to the touch, 15 to 18 minutes. Next, add the onions and continue to cook for 2 minutes. Next, add the sausage and shrimp and cook until the shrimp are bright pink, a final 3 to 5 minutes. Remove from the water with a strainer.
2. Next, in a large bowl, blend the remaining 1/4 cup seafood seasoning, 1/8 cup Cajun spice with the butter. Whisk together and toss with the cooked boil, tossing to well coat. Serve.
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