Name: Mr. Crab Seafood & Bars Peel And Eat Cajun Shrimp (10) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 10 servings
Cuisine: Cajun
Ingredients: 3 lbs large shrimp, shell-on, deveined (16/20); 6 l water; 3 tbs kosher salt; 3 tbs Cajun seasoning; 1 tbs old bay seasoning (or additional seafood seasoning); 3 each bay leaves; 1 tsp whole black peppercorns; 6 cloves garlic, smashed (about); 2 each lemon, halved; 6 tbs unsalted butter; 1 cups fresh parsley, chopped; 2 tbs lemon juice (fresh); 1 tsp smoked paprika (optional, for butter); 1 tsp hot sauce (optional, for butter); 0 to taste salt (for butter, to taste); 4 each crusty bread or corn on the cob (for serving, optional)

Method

Cajun Boil & Shrimp

Prepare the shrimp

If your shrimp are frozen, thaw them overnight in the refrigerator or place in a colander under cold running water until pliable. Rinse shrimp under cold water, drain well. Leave shells on for maximum flavor and to make this a proper peel-and-eat; remove vein if not already deveined.

Make the boil

In a large stockpot (at least 8 quarts), bring 6 liters of water to a rolling boil over high heat. Add 3 tablespoons kosher salt, 3 tablespoons Cajun seasoning, 1 tablespoon Old Bay (if using), 3 bay leaves, 1 teaspoon whole black peppercorns, and the smashed garlic cloves. Squeeze the halved lemons into the pot then toss the rinds in as well. Stir once, return to a simmer/boil and let the aromatics cook together for 4 minutes so flavors meld.

Cook the shrimp

Add the shrimp in a single layer (if necessary cook in two batches so shrimp cook evenly). Return to a gentle boil; as soon as the shrimp turn pink and curl into a loose C (generally 2–3 minutes for large shrimp), immediately remove them with a slotted spoon or drain in a colander. Avoid overcooking — shrimp become tough if left in boiling water.

Shock the shrimp

Prepare a large bowl of ice water. Transfer the cooked shrimp to the ice water to stop cooking and set texture, 1–2 minutes only. Drain the shrimp well in a colander and transfer to a serving bowl or sheet pan.

Make the lemon-cajun butter

While shrimp cook or immediately after, melt 6 tablespoons unsalted butter in a small saucepan or microwave-safe bowl. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon smoked paprika (optional), 1 teaspoon hot sauce (optional) and a pinch of salt to taste. Taste and adjust seasoning. Fold in 1 cup chopped fresh parsley.

Toss and finish

Pour about three-quarters of the warm butter over the drained shrimp and gently toss so shells are coated and shiny. Reserve remaining butter for dipping at the table. If desired, sprinkle an additional pinch of Cajun seasoning or fresh parsley over the top and squeeze extra lemon wedges over the shrimp.

Serve

Arrange shrimp on a large platter with lemon wedges, melted butter for dipping, and optional sides such as crusty bread or boiled corn on the cob. Provide small bowls for discarded shells, cocktail forks or napkins, and enjoy warm. Leftover shrimp can be refrigerated in an airtight container up to 2 days (do not re-boil).