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Traditional Shrimp Boxx Shrimp Boil

Recipe

A tasty shrimp boil recipe that will not disappoint this Labor Day Weekend! Down here in Biloxi, we like to spread out some paper on a big picnic table and pour out the boiled goodness for everyone to share! Part of the ritual is to peel and eat them as you go. But if you prefer, you can make this with peeled and deveined shrimp as well. This traditional combination is overflowing with a blend of flavors that are spot-on delicious!

*Note: Often people will do shrimp boils outside in a boiling pot over a gas flame much like people do crawfish boils down south. But it is possible to do it inside in a big pot on the stove*

This recipe is for every 2 lbs. of shrimp. You can double this recipe if you are feeding a larger crowd.

INGREDIENTS:

• 4 quarts hot water
• 1 large red onion, sliced into 4 - 6 wedges
• 1 garlic bulb (whole head), halved horizontally
• 1/4 cup of Zatarain's New Orleans Style Liquid Crab Boil
• 1 1/2 Tbsp fresh thyme leaves (or 1 1/2 tsp dried)
• 1 1/2 lbs medium red potatoes, cut into fourths (although some people leave them whole they just take longer to cook!)
• 1/4 cup salt
• 4 ears corn, husked, cut into fourths or broken into halves
• 14 oz. andouille sausage (or any sausage), sliced into 1-inch thick pieces
• 2 lbs of headless shrimp any size (this means the shell and tail are on the shrimp and everyone peels their own) NOTE: You can boil any of our shrimp – peeled & deveined, EZ peel and other varieties – whatever you prefer! 
• 4 lemons (halved)
• 2 artichokes (optional) 
• 2 Tbsp fresh lemon juice, or more to taste
• 2 Tbsp minced fresh parsley
• Cocktail sauce if desired (buy this pre-made or mix ketchup with horseradish)

DIRECTIONS:

1. Thaw shrimp per bag instructions. 
2. Fill a large pot (about 12 quarts) with 4 quarts water. Squeeze lemon juice into the water and drop them in. Stir in onion, garlic, 1/4 cup of Zatarain's New Orleans Style Liquid Crab Boil, and thyme. Bring mixture to rolling boil. 
3. Add 2 artichokes if you choose to include these…they will take the longest – 45 minutes or so. Tip: The artichokes soak up the good flavor and add variety and goodness! 
4. Add potatoes and season with 1/4 cup salt. Let cook until potatoes are about nearing tender, about 10 - 15 minutes (if you choose to use whole potatoes, it will take a little longer). 
5. Add corn and continue to cook 3 minutes. Add sausage and cook 4 minutes longer.
6. Place thawed shrimp into boil mixture and cook until just pink, about 1 - 2 minutes (NOTE: overcooking will cause excess shrinkage and shrimp to become tough).
7. Drain mixture and allow time to cool (you can reserve 1/4 cup of the broth if you'd like for serving). Spread over an extra-large serving platter or a baking sheet (or onto a clean butcher paper or kraft paper covered table!).
8. Drizzle with lemon juice, sprinkle with parsley, and serve warm!

NOTE: Once it has cooled down you will be able to refrigerate (shrimp will be spicy when hot but spice will subside upon refrigeration).

The most delicate of our native shrimp species, with the softest texture and sweetest flavor.

Will cook twice as quickly as other shrimp.

Royal Red Shrimp are absolutely packed with a rich, natural flavor. They’ve been compared to lobster, bay scallops, or Blue Crab, and because they’re larger in size than other Alabama shrimp, they’re a true Alabama Gulf Seafood feast.

“Royal Reds are such a delicacy,” said Chris Blankenship, director of Alabama Marine Resources and program administrator of the Alabama Seafood Marketing Commission (ASMC). “The taste is second to none, which makes them a must-have when you find them on the menu or at a retailer. A plate of steamed Royal Reds does not last long when I find them on a menu!”