Louisiana Shrimp Boil

Name: Louisiana Shrimp Boil
Prep time: 20 min
Cook time: 25 min
Yield: 6
Cuisine: Cajun or Creole,
Ingredients: 4 medium red potatoes; 2 large ears fresh corn; 1/4 cup (1/2 stick) butter, melted; 2 tbsps lemon juice; 2 tbsps ZATARAIN'S® Creole Mustard; 2 tsps minced garlic; 1/2 tsp McCormick® Paprika; 1/4 tsp McCormick® Black Pepper, Coarse Ground; 1 pound jumbo shrimp, peeled and deveined, leaving tails on; 1/4 tsp McCormick® Red Pepper, Crushed; 6 oz andouille sausage, thinly sliced; 1 large sweet onion, such as Vidalia, cut into chunks

A shrimp boil is great excuse for a party in Louisiana. Make this easy version in your backyard any day. Photo credit: Julie Deily from The Little Kitchen.

20m

PREP TIME

25m

COOK TIME

262

CALORIES

12

INGREDIENTS

Servings: 6

Ingredients

4 medium red potatoes
2 large ears fresh corn
1/4 cup (1/2 stick) butter, melted
2 tablespoons lemon juice
2 tablespoons Zatarain's® Creole Mustard
2 teaspoons minced garlic
1/2 teaspoon McCormick® Paprika
1/4 teaspoon McCormick® Coarse Ground Black Pepper
1 pound jumbo shrimp, peeled and deveined, leaving tails on
1/4 teaspoon McCormick® Crushed Red Pepper
6 ounces andouille sausage, thinly sliced
1 large sweet onion, such as Vidalia, cut into chunks

KEY PRODUCTS

INSTRUCTIONS

1 Pierce potatoes with fork. Microwave on HIGH 4 to 6 minutes or until tender, turning over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Halve potatoes, then cut into 1/8-inch thick slices. Remove husks and silk strands from corn. Cut each ear into 4 pieces.
2 Mix butter, lemon juice, mustard, garlic, paprika, black pepper and red pepper in large bowl. Add shrimp, corn, sausage and onion; toss to coat well.
3 Place potatoes in even layer in 13x9x3-inch disposable foil pan. Top with shrimp mixture. Arrange shrimp so that they are at the top to avoid overcooking. Cover pan tightly with foil to prevent steam from escaping.
4 Place pan on grill over medium-low heat. Close lid. Grill 20 to 25 minutes or until shrimp are pink and vegetables are tender.