Name: Vietnamese-Cajun Shrimp Boil
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 48 oz. light beer, like a lager -; 52 oz. orange juice -; 3/4 c. Seafood Boil, such as Zatarain's or Louisiana Fish Fry's -; 1 bay leaf -; 1 onion, trimmed on both ends, peeled, and quartered -; 1 orange, quartered -; 6 red potatoes, quartered -; 2 ears of corn, husked, cut into 2-inch pieces -; 12 oz. Andouille sausage, cut into 1/2-inch pieces -; 3 lb. shrimp, raw, deveined, tail-on, head-off -; 1 stick (1/2 cup) unsalted butter -; 1 head garlic, minced -; 1 lime, halved -; 1 tbsp. kosher salt -; 1/2 tbsp. black pepper -; 4 limes, quartered -; Mayonnaise -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vietnamese-Cajun Shrimp Boil

1. 48 oz. light beer, like a lager -

2. 52 oz. orange juice -

3. 3/4 c. Seafood Boil, such as Zatarain's or Louisiana Fish Fry's -

4. 1 bay leaf -

5. 1 onion, trimmed on both ends, peeled, and quartered -

6. 1 orange, quartered -

7. 6 red potatoes, quartered -

8. 2 ears of corn, husked, cut into 2-inch pieces -

9. 12 oz. Andouille sausage, cut into 1/2-inch pieces -

10. 3 lb. shrimp, raw, deveined, tail-on, head-off -

11. 1 stick (1/2 cup) unsalted butter -

12. 1 head garlic, minced -

13. 1 lime, halved -

14. 1 tbsp. kosher salt -

15. 1/2 tbsp. black pepper -

16. 4 limes, quartered -

17. Mayonnaise -

How to cook deliciously - Vietnamese-Cajun Shrimp Boil

1. Stage

In a large stock pot over medium heat, combine beer, orange juice, seafood boil, bay leaf, onion, orange, and red potato quarters and bring to boil. Boil for 15 minutes.

2. Stage

Meanwhile, in a small pan over medium-low heat, melt butter then add minced garlic. Remove from heat.

3. Stage

Once the 15 minutes are up, add corn and sausage slices and simmer for 5 minutes.

4. Stage

Add shrimp. If there's not enough liquid to cover the shrimp entirely, add more beer (or water if you've run out of beer).

5. Stage

Turn off the heat as soon as the shrimp starts turning pink (within the first minute). Let the mixture sit there and soak in the spices for an additional 5 minutes.

6. Stage

Remove the onions, orange slices, and bay leaf. (If it's not easy to do so, don’t worry about it; just don’t eat those later.)

7. Stage

Drain, reserving 1/2 cup of the boil liquid.

8. Stage

Dump potatoes, corn, sausage, shrimp, 1/2 cup of the boil liquid, and the garlic-butter sauce into a large sturdy bag (a 2.5 gallon resealable bag will do). Seal and shake to get that extra coat of garlic-butter sauce over everything.

9. Stage

Cover your dining table with newspapers and serve your creation communally, either in a giant bowl in the center of the table, or pour the bag right in the center.

10. Stage

Squeeze the lime halves over the shrimp before serving so they get an extra pop of lime juice. For an extra Vietnamese twist, serve the shrimp with a salt-pepper-lime dip. (See below.)

11. Stage

In a small bowl, mix together salt and pepper, then distribute into individual sauce dishes for each diner.

12. Stage

Each diner can squeeze two lime quarters into their sauce dish and reload with more lime juice as necessary. Alternatively, some people (like my sister), like dipping their Vietnamese-Cajun seafood into mayonnaise.