Cajun Shrimp Boil
Yields: 8 servings
 
Ingredients
  • 3 heads garlic
  • 1 tablespoon olive oil
  • 12 quarts water
  • 1 (4-ounce) bottle concentrated shrimp and crab boil*
  • 1 (3-ounce) bag crawfish, shrimp, and crab boil**
  • 4 lemons, halved
  • 3 bay leaves
  • 2 tablespoons black peppercorns
  • 6 stalks celery, halved
  • 4 small sweet or yellow onions
  • 4 pounds unpeeled large fresh shrimp
  • Lemon wedges, cocktail sauce, melted butter, rémoulade sauce, Cajun seasoning, and French bread, to serve
  • Garnish: fresh parsley
Instructions
  1. Preheat oven to 375°.
  2. Cut ½ inch of top end of garlic leaving cloves intact Place garlic cut side up, on foil. Drizzle with oil, and wrap garlic in foil.
  3. Bake until soft, about 1 hour.
  4. Fill a large stockpot with 12 quarts water. Add crab boil liquid, crab boil seasoning bag, lemons, bay leaves, and peppercorns. Cover and bring to a rolling boil; boil for 30 minutes.
  5. Add roasted garlic, celery, and onions; return to a boil, and cook for 5 minutes. Add shrimp; cover and remove from heat. Let stand for 10 minutes. Drain, discarding seasoning bag and bay leaves. Serve with lemon wedges, cocktail sauce, melted butter, rémoulade sauce, Cajun seasoning, and French bread. Garnish with parsley, if desired.
Notes
*We used Zatarain’s Concentrated Shrimp & Crab Boil and Zatarain’s Crawfish, Shrimp & Crab Boil – In a Bag.

**Regular plain cream cheese may be substituted.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/cajun-shrimp-boil/