Just in time for the Oscars, this month’s Recipe Redux theme is Oscars in the Kitchen! If you’re hosting an Oscar party this coming Sunday night like I am, be sure to jot down some ideas from all of the Recipe Reduxer’s to help plan your menu. When the theme was announced at the beginning of the month, I actually hadn’t seen any of the Oscar-nominated films, so that was step one for me. Beasts of the Southern Wild was at the top of my “must see” list, which worked out well for the purpose of Recipe Redux since food pops up throughout the film and it is set in the Louisiana Bayou, an area with one-of-a-kind cuisine.
I instantly knew what I wanted to do. Have you ever been to a crawfish/shrimp/crab boil? If you said no, put this on your list of things to do for the summer! It is so much fun to stand around a big table with a pile of good food and just dig in with friends! Fresh seafood, potatoes and corn on the cob, and finger lickin’ good flavor…what more could you want from a meal? I had to make mine spicy since this is a Cajun-inspired meal, so the Zatarain’s Extra Spicy Shrimp Boil was my personal choice, but you can use the regular Shrimp Boil seasoning instead. I significantly reduced the amount of salt from the original recipe, but you won’t miss it if you use the Zatarain’s and the Old Bay seasoning.
Louisiana-Style Shrimp Boil
Adapted from Gourmet: Spicy Boiled Crabs, Shrimp, Potatoes, Corn and Garlic
2 garlic bulbs, left whole
2 lemons, quartered
1 packet Zatarain’s Extra Spicy Shrimp & Crab boil
2 Tbsp. table salt
1 onion, cut in half
2 lb. red potatoes, quartered
6 ears of corn, shucked and cut in half
2 lb. large shrimp, unpeeled (I used 31/35 count shrimp)
1 Tbsp. Old Bay seasoning
- In a large stock pot, bring 3 gallons water to a boil and add garlic, lemon, Zatarain’s Shrimp Boil packet, salt, onion, and potatoes and cook for 15 minutes or until potatoes are tender.
- Remove potatoes from stock pot with a slotted spoon and place on large serving platter. Cover with aluminum foil.
- Return water to a boil and add ears of corn. Boil for 5 minutes.
- Remove corn cobs from stock pot with tongs and place on platter with potatoes. Cover with aluminum foil.
- Return water to a boil and add shrimp. Cook for 2 minutes.
- Remove shrimp from stock pot and add to platter with potatoes and corn. Sprinkle with Old Bay Seasoning and enjoy right away.
To make it more casual and authentic, serve the shrimp boil on newspaper or on a brown paper sack. No utensils required for this dish—just use your hands!
For all of the Recipe Redux recipes, click the link below!