Cajun Shrimp Boil
Kirkland Signature
1 stick ( 4 ounces) butter
5 garlic cloves, minced
;⁄; cup lemon juice
2 bay leaves, broken in half
½ teaspoon dried rosemary
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon cracked pepper
½ teaspoon sea salt
½ teaspoon crushed red pepper
1 teaspoon Cajun seasoning
or Old Bay seasoning
12 ounces warm beer
6 ounces water
2 pounds Kirkland Signature frozen
easy-peel shrimp, thawed and peeled
Melt butter in a large Dutch oven over medium heat. Add garlic and sauté for
3 minutes. Add lemon juice, all the herbs and spices, beer and water. Lower the
heat, cover, and simmer for 20 minutes. Bring the heat back up to medium and
cook for another 5 minutes. Add the shrimp and cook for another 4-5 minutes,
or until the shrimp is done. Serve over rice. Makes 6 servings.
Tip: For an appetizer option, skip the rice and serve with crusty French bread
for dipping in the Cajun sauce. Makes 8-10 appetizer servings.
Entrées 125
