Beazell's Cook Book

Cajun Boiled Shrimp

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Cajun Boiled Shrimp  




2 pounds shrimp

8 bay leaves

6 - 8 ounces cayenne pepper

Beazell's Cajun Seasoning, to your taste (I use about 3oz.)

Salt, to your taste (I use about 3 oz.)

1 onion, quartered

1 lemon, quartered

1/2 gallon ice cubes

Optional – Potatoes and corn on the cob



Fill a stock pot with water. Add cayenne, salt, Beazell's (Lemon Beazell's if you have it), onion and lemon. Bring to a rapid boil. Add potatoes (fork a few holes in them) and cover with lid. Boil until potatoes are cooked. Remove potatoes and set aside. Add another couple of tablespoons of cayenne, Beazell's and salt, each; this is to replace what seasoning the potatoes soaked up. Bring to a rapid boil and add your shrimp. Cover and bring back to a boil as quickly as possible. Boil 2 minutes. Quickly taste a shrimp and add any additional salt or seasonings you may need and stir well. The shrimp should be floating at this point. Take off heat and add ice cubes.

Immediately drain the shrimp and pour on a platter or cookie sheet. Enjoy with cocktail sauce if you like to dip!


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