Cater Tray #1 - Shrimp Boil Recipe

Clean & portion

Rinse the shrimp under cold water, pat dry, and keep chilled until ready to cook. If shrimp are frozen, thaw in the refrigerator or under cold running water. Cut andouille sausage into 1-inch bite-size pieces. Halve larger baby potatoes so all pieces are roughly the same size. Cut each corn cob into 3–4 pieces. Quarter the onion and crush the garlic cloves.

Squeeze juice from two of the halved lemons into a small bowl and reserve remaining lemon halves for the boil and serving.

Bring liquids to a boil

In a very large stockpot (at least 12–16 qt) combine 6 qt water and 1 qt beer or chicken broth (if using). Bring to a rolling boil over high heat.

Season the broth

Once boiling, add 1 cup Cajun seasoning, 1/4 cup Old Bay (if using), 3 bay leaves, 2 tbsp kosher salt, 1 tbsp black pepper, 2 tsp crushed red pepper flakes, quartered onion, and crushed garlic. Squeeze the reserved lemon halves into the pot and add the spent halves as well. Stir and return to a boil, letting the broth for 5 minutes so flavors bloom.

Potatoes first

Add the baby potatoes to the boiling seasoned liquid. Reduce heat slightly to maintain a steady simmer and cook for 12–15 minutes, or until potatoes are just tender when pierced with a fork.

Add sausage and corn

Add the andouille sausage pieces and corn segments to the pot. Continue simmering for 8–10 minutes, until corn is heated through and sausage is warmed and beginning to take on some broth flavor. Taste the broth and adjust seasoning with up to 1 tbsp more salt or extra Cajun seasoning to your preference.

Add shrimp

With the pot at a steady simmer (not a hard boil, to keep shrimp tender), add the shrimp in a single layer if possible. Stir gently to submerge. Cook for 2–4 minutes, or until shrimp are opaque and pink and register 120–130°F (49–54°C). Do not overcook—shrimp cook very quickly.

Once shrimp are cooked, immediately turn off the heat to avoid carryover overcooking.

Prepare melted butter

While shrimp finish cooking, melt 1 cup unsalted butter in a small saucepan or in the microwave. Stir in 2–3 tbsp of reserved Cajun seasoning (from the cupboard) and the lemon juice you reserved earlier (from the two lemons). Adjust heat and seasoning to taste.

Combine in serving tray

Using a slotted spoon or spider strainer, transfer potatoes, corn, sausage and shrimp to a large catering tray in batches. Spoon the spiced melted butter evenly over the hot ingredients so it soaks in. Pour a ladle or two of the seasoned cooking broth over the tray for extra flavor and moisture, if desired.

Sprinkle 1/2 cup chopped fresh parsley over the tray and arrange lemon wedges around the edges. Serve immediately with extra melted butter and napkins. Provide tongs or large spoons for guests to serve themselves.

Notes: This recipe yields a catering tray serving 8–10 people. Keep the tray covered loosely with foil for up to 30 minutes; reheat gently or pour warmed seasoned broth over ingredients if holding longer.