Small Batch Shrimp Boil

Jumbo shrimp tossed with corn, Andouille sausage, and potatoes in a buttery garlic Cajun sauce. This small batch Shrimp Boil is simple, delicious, and so perfect for gatherings.

Do you miss going out to eat? I know I do.

It’s not as if I went out to eat all the time. But lately, I’ve been missing it. Maybe it’s because when you go out to eat you get to try different cuisines you’ve never tried before. Or order dishes that you would never attempt at home. Or simply the idea of going out to eat meant catching up with friends you haven’t seen in awhile. And lately, that’s been… a little more difficult.

One of my things I miss most is going out for a seafood boil.

A little over a year ago, we were in New Orleans eating as much of the local seafood boil as possible, especially all the crawfish. I think I really miss being able to travel and eating local cuisines and exploring.

My family and I also like to go to local seafood restaurants and order pounds of seafood. Before you eat, the restaurant would give you bibs to put on because it will most definitely get busy. The seafood would come out in a large plastic bag drenched in buttery sauce. Something about that is just so fun. But messy. And it’s sooo good.

And since it’s not so easy to get these seafood boil anymore, I thought I’d make my own.

I wanted to make a small batch of shrimp boil with easy to find ingredients. Not too much because it tastes best hot and fresh.

This shrimp boil includes jumbo shrimp with the shell still on, baby potatoes, corn on the cob, and cooked Andouille sausage. All these ingredients are tossed in a slightly spicy, garlicky, buttery sauce with Creole seasoning. So simple, so delicious, and so flavorful.

It definitely helps to stave off those cravings for seafood boil. And once this is all over, it’d be the perfect meal for hosting friends and family.

In a medium sized pot, add water to the halfway point. Bring it to a boil then add potatoes and corn on the cob. Cook for about 15-20 minutes until the potatoes are tender.Test the potatoes readiness by inserting a fork into the center. If it goes through, the potatoes are ready.

Remove the potatoes and corn and add the shrimp to the water. Cook for about 5-7 minutes until the shrimp have turned from a grayish color to an orange color.

While the potatoes and corn are cooking, add a little bit of vegetable oil to a medium sized skillet. Once the vegetable oil has warmed up, add sliced sausages and cook for a few minutes until browned.

In a small pot, add butter over low to medium heat. Once the butter has melted, add garlic and cook until golden brown and aromatic. Then add oyster sauce, Cajun seasoning, Old Bay seasoning, paprika, hot sauce, and granulated sugar. Cook until all the ingredients are well combined.

Place all the ingredients into a large bowl, and toss until the sauce coats the shrimp, potatoes, corn, and sausage.

Serve the shrimp boil warm.

Enjoy!

Small Batch Shrimp Boil

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Jumbo shrimp tossed with corn, Andouille sausage, and potatoes in a buttery garlic Cajun sauce. This small batch Shrimp Boil is simple, delicious, and so perfect for gatherings.

Author: Andrea Giang

Recipe type: Entree

Serves: 2-3 servings

Ingredients

• 1-2 corn on the cob, cut in half
• 4-5 baby potatoes
• 2 pounds jumbo shrimp, deveined
• 2-3 Andouille sausage, sliced

For the Garlic Butter Cajun Sauce

• 4 tablespoons butter
• 6 cloves garlic, minced
• 2½ teaspoons oyster sauce
• ¾ teaspoon cajun/creole seasoning
• ¾ teaspoon Old Bay seasoning
• ½ teaspoon paprika
• ½ teaspoon hot sauce
• ¼ teaspoon granulated sugar

Directions:

1. In a medium sized pot, add water to the halfway point. Bring it to a boil then add potatoes and corn on the cob. Cook for about 15-20 minutes until the potatoes are tender.Test the potatoes readiness by inserting a fork into the center. If it goes through, the potatoes are ready.
2. Remove the potatoes and corn and add the shrimp to the water. Cook for about 5-7 minutes until the shrimp have turned from a grayish color to an orange color.
3. While the potatoes and corn are cooking, add a little bit of vegetable oil to a medium sized skillet. Once the vegetable oil has warmed up, add sliced sausages and cook for a few minutes until browned.
4. In a small pot, add butter over low to medium heat. Once the butter has melted, add garlic and cook until golden brown and aromatic. Then add oyster sauce, Cajun seasoning, Old Bay seasoning, paprika, hot sauce, and granulated sugar. Cook until all the ingredients are well combined.
5. Place all the ingredients into a large bowl, and toss until the sauce coats the shrimp, potatoes, corn, and sausage.
6. Serve the shrimp boil warm.

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