Posted: 4/15/2014 7:54:56 AM EDT
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OK, all you Cajun's and wannabe's. I was born and raised in Louisiana (if Bastrop and Monroe count), but the Army moved me all around for 30 years and I wound up living here in North Carolina. My dad was a great Cajun cook, but he passed away a couple of years ago and took with him to the grave all his Cajun recipe's.
Well here I am now cooking for 35 of my friends this weekend. We have roasted oysters and boiled shrimp on the menu. The oysters are a Carolina's kind of thing (never heard of them growing up in LA), but the shrimp are something I feel I need to do a passable job on. I am planning on cooking 10 pounds of medium size shrimp, we have the oysters and smoked brisket, so thinking that 10 pounds is going to be enough. I ordered 2 of the 72oz Zatarains "Pre-seasoned Shrimp and Crab Boil". That may be overkill for just 10 pound, but if it turns out good, I will have some for next time. I have a friend from New Orleans who swears this Zatarains product is far better than any of their concentrates or the stuff in the bag. The selection of Zatarains products here, even in coastal North Carolina isn't great. I had to buy the Zatarains "right now" as there were only 5 jars left in Amazon eligible for "Amazon Prime" free 2 day shipping. My question is how much do you use? I assume the jars will have some directions on the label, but wanted to ask the experts here. I tried searching on line, but couldn't find anything. Also, any folks have any recipes or tips for boiling shrimp? |
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I'd use them both. Stick your potatoes with an ice pick about 10 times each. Bring the water and spices to a rolling boil, add the potatoes. Let them boil for about 40 minutes. Add the corn on the cob and anything else and let come back to a rolling boil for about 10 minutes. Add the shrimp and let come to a rolling boil for 3 minutes. Shut off the fire and let the shrimp and other stuff soak for about 30 minutes.
the corn and potatoes will take a lot of your seasonings away from the shrimp so I'd add about a half box of salt and about 2 table spoons of red pepper. If you can spray a water hose on the pot after you shut the fire off or set the pot in a bigger tub of cool water the shrimp will soak better. |
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Pangae, Olkenny, thanks for the ideas. I hope this turns out for all these Carolinians and Virginians.
We are going to smoke oysters too, it almost seems a shame to not eat them cold on the half shell. I may hold some out for just that as well as some Po Boys next week. It's hard to find good remoulade sauce up here. |