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If there’s one thing Louisianians love, it’s seafood. With an abundance of fresh crab, fish, shrimp, oyster and crawfish, it gets difficult to find a dish without it—but one of the most beloved preparations is fried.
From po-boys to big platters, fried seafood is found in restaurants throughout south Louisiana. Perfectly seasoned and crispy, fried seafood is second to none.
An insider tip: Use Zatarain’s breading and Louisiana Fish Fri for your own perfectly seasoned fried seafood at home.
Shrimp Boil
- 1 lemon, quartered
- 5 tbsp Cajun Seasoning
- 2 1/2 tsp cayenne
- 2 bay leaves
- 4 garlic cloves
- 8 small boiling potatoes
- 4 ears of corn, shucked/halved
- 24 oz. ketchup
- 1/3 cup mayonnaise
- 1 1/2 tbsp horseradish
- 2 lbs. gulf shrimp (any size)
Preparation:
Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning). Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes. Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes. Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne. Drain shrimp, potatoes, and corn and serve with sauce.
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