Louisiana Shrimp Boil
Made with: TBP Premium — Raw Headless EZ Peel White Shrimp
MAIN COURSE
Prep Time15 min
Cook Time30 min
Serves4
A generous Louisiana-inspired platter of shell-on shrimp, baby potatoes, corn and sausage tossed in seasoned garlic butter.
Ingredients
- 1 1/2 lb TBP Premium Headless Shell-On White Shrimp
- 1 lb baby potatoes
- 3 ears corn, cut into pieces
- 12 oz smoked sausage, sliced
- 1 lemon, halved
- 3 tbsp seafood seasoning
- 4 tbsp butter
- 4 garlic cloves, minced
- Fresh parsley
Preparation
- 1Bring a large pot of seasoned water to a boil. Add potatoes and cook until nearly tender.
- 2Add corn and sausage and continue cooking for several minutes.
- 3Add shrimp last and cook only until done. Drain well.
- 4Melt butter with garlic and a little seafood seasoning. Toss with the drained boil.
- 5Transfer to a large platter and finish with lemon and parsley.
💡 Chef's Tip
Adding shrimp last is essential - the potatoes need time, while the shrimp cooks very quickly.