Shrimp Boil with Cajun-Spiced French Butter — Diet Assassinista
If you want a recipe that just screams summer, look no further than this spicy Cajun shrimp boil with sweet corn, Spanish chorizo, fresh herbs, and a buttery European sauce that hits every tastebud!
I’ve been preparing variations of shrimp boils for years – sometimes at home over the stovetop with family and other times in a foil pack over the grill at the park with friends for holiday gatherings. This time, Adrian and I crafted our absolute favorite version during a quick, weeknight dinner and we savored each bite. From the shrimp and chorizo to the corn that carried the buttery sauce with each kernel, we took our experience to the next level by diving in with toasted country bread slathered in a cajun-spiced French butter.
Yum much? We thought so! Needless to say, this shrimp boil earned the rare title of “legendary status” in our household!
We found that the key secret to all aspects of the recipe was the use of French butter because it imparted an indulgent, creamy texture that equally served as a flavor enhancer. French butters are not only high quality, but they simply taste amazing! With their simple, natural ingredients, they’re perfect to use in your cooking and baking endeavors.
With summer coming to a close in the next month, and with delicious Labor Day gatherings on the way, this recipe is sure to please every guest who has the privilege to taste it!
To find more about Taste Europe, Butter of France, and where you can find your favorite French butter this season, feel free to head over tasteeurope.com!
Shrimp Boil with Cajun-Spiced French Butter
Time: 30 Minutes
Serves 6
Ingredients
6 tbsp unsalted French butter, at room temperature, divided
1/4 cup shallot, thinly sliced
8 oz Spanish chorizo, sliced into ½” rounds
1 cup red and green bell peppers, seeded and thinly sliced
3 jalapeños, seeded and sliced on the diagonal
1 cup zucchini, sliced into ¼” rounds
10 oz cherry tomatoes
1 sprig of thyme
Kosher salt and black pepper
3 garlic cloves, thinly sliced
1 cup seafood stock
1⁄4 cup dry white wine
2 medium ears sweet corn, husked and quartered
4 tsp Cajun seasoning, divided
1/4 tsp sweet paprika
2 lbs large shrimp (peeled and deveined; tails intact)
2 tbsp parsley from Chef’s Garden, chopped
1 lemon, cut into wedges
Toasted country bread, for serving
Directions
In a large pot or Dutch oven, melt 2 tbsp of French butter over medium heat. Add shallot and chorizo and cook until the chorizo browns. Add bell peppers, jalapeños, zucchini and cook, stirring occasionally, until softened, about 3 minutes. Add cherry tomatoes and thyme, season with salt and pepper, and cook, stirring occasionally until tomatoes soften, about 3 minutes. Stir in garlic until fragrant, about 1 minute.
Add seafood stock, white wine, and corn, and bring to a boil. Cover, reduce heat to medium and cook until corn is tender, about 3-5 minutes.
In a small bowl, combine 4 tbsp French butter, 1 tsp Cajun seasoning, and ¼ tsp sweet paprika.
In a large mixing bowl, season shrimp salt, and pepper, and add to the Dutch oven. Cover and cook until shrimp is cooked through, about 5 minutes. Stir in 1 tbsp of the spiced French butter and season to taste with salt and pepper.
Portion the food into bowls. Garnish with arsley, a squeeze of lemon wedges, and season with salt and pepper to taste.
Serve with toasted country bread and spicy French butter on the side.
