Get ready to spice things up! This Texas shrimp boil combines Wild Caught Texas Shrimp, zesty Cajun seasoning and tender potatoes – made all the more delicious with garlic citrus butter for dipping and pickled okra for that extra zing.

Serves six.

Ingredients

  • 6 cups water
  • 1 bottle Shiner Bock beer
  • 1 rib celery, cut into 1-inch chunks
  • 1/2 small onion, cut into 1-inch chunks
  • 1 bay leaf
  • 1/4 cup plus 2 teaspoons Cajun seasoning (see recipe)
  • 1 1/4 pounds small red “B Size” potatoes, washed
  • 2 pounds Wild Caught Texas Shrimp, shell on
  • 1 lemon
  • 1 lime
  • 4 cloves garlic, peeled and minced
  • 1 stick butter
  • 12 pieces pickled okra

Seasoning

  • 4 tablespoons paprika
  • 3 tablespoons table salt
  • 2 tablespoons garlic, granulated
  • 2 tablespoons dried oregano leaves
  • 2 tablespoons basil leaves
  • 2 tablespoons onion powder
  • 2 tablespoons dried thyme leaves
  • 1 tablespoon black pepper, ground
  • 1 tablespoon white pepper, ground
  • 1 tablespoon cayenne powder

Preparation

  • Place the water and beer in a heavy medium-sized saucepan and bring to a boil over high heat. Add the celery, onion, bay leaf and ¼ cup of Cajun Seasoning (save the remaining two teaspoons for later use) to the liquid and reduce the heat so that it is at a full simmer with light bubbles.
  • Add the potatoes to the liquid and cook for about 15 to 20 minutes until tender (depending on the thickness of the potato) or until a knife inserted in the center of the potato passes through easily.
  • Turn the heat to high and bring the liquid back to a boil. As soon as the liquid is boiling, stir all the shrimp into the pot and cover tightly with a lid. Cook for exactly one minute on high heat, then remove the pot from the heat, leaving it covered; allow it to sit for five minutes.
  • Remove the lid after five minutes and check to make sure the shrimp are fully cooked.
  • Drain the liquid from the shrimp and potatoes and place on a warm platter, discarding the bay leaf and any remaining bits of celery and onions. Sprinkle evenly with the remaining two teaspoons of Cajun seasoning.
  • Cut both the lemon and lime in half. Cut one-half of each into wedges and save for garnish. Remove the zest from the other half and set aside. Squeeze the juice from each into a small cup.
  • Heat a small saucepan over medium-high heat and add garlic and butter. Allow the butter to melt and begin to sizzle. Whisk in the citrus zest and juice from the lemon and lime as soon as the butter is sizzling.
  • Garnish the platter with pickled okra and the reserved lemon and lime wedges. Place a bowl of hot citrus garlic butter on the platter for dipping. Serve immediately.

Seasoning

  • To prepare the Cajun Seasoning, combine all ingredients in a bowl and mix until well combined. Store in an airtight container.

Created by Chef Ross Burtwell