Cajun Shrimp Boil

1/7/2018 – This boil was based on a Zatarian’s Copy Cat Recipe to which I add cayenne and coarse fresh ground black pepper. It was ok but still not as robust as I remember but well balanced. Need to increase the amount of boil mix.

INGREDIENTS
4 tablespoons mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper flakes
8 bay leaves – Torn into small pieces

ADD:
Salt – poured in some, stirred and tasted until the water tasted a little salty. Not nearly as salty as sea water. [Needed more salt]
2 T Cayenne
1T Course ground black pepper
1 lemon quartered and squeezed

Mixed and crushed the large seeds in our new little mortar and pestle where the pestle fully fills the mortar.

  1. Brought ~1.5 gallons of water to a boil with about half of the seasoning mix. Had 3 small red potatoes so threw them in for the first boil. They were done before the 1.5 hours was over and I had pulled them to toss back in later during the cool down.
  2. Simmered for 1.5 hours then returned it to a rolling boil
  3. Added the 2 lbs. of headless shrimp.
  4. Stirred occasionally until a few were floating.
  5. Dropped in a 1-gallon zip lock bag filled with ice cubes. They melted within 20 minutes and cooled off the boil nicely.

Maybe 15 minutes later we shelled and tried some with shrimp cocktail sauce.  The seasoning was evident but still was mild. More salt would have helped and definitely more seasoning.

Many cajun recipes add shrimp boil concentrate and that would have helped.

1/08/2018 – Peeled and had in a “chef” salad. Still very mild seasoning although it seemed well balanced. Tasted the red potatoes and they were bland and no taste of salt.

Print Friendly, PDF & Email