Cajun Shrimp Boil Healthy Thanksgiving Week Version — 30g Protein
Shrimp, corn, potatoes and turkey sausage in bold Cajun spice — lighter on butter, one pot. 30g protein — 40 minutes, serves 4.
Equipment
- A large stock pot (at least 8 litres)
- A slotted spoon or spider strainer
- A large rimmed tray or newspaper-lined table
- Kitchen Tongs
Ingredients
- 700 g (about 1.5 lb) large shrimp, shell on, deveined
- 300 g turkey sausage sliced into thick rounds
- 500 g baby potatoes halved
- 2 corn cobs cut into 4 pieces each
- 1 large onion quartered
- 4 garlic cloves smashed
- 2 lemons halved, plus extra wedges to serve
- 3 tbsp Cajun seasoning
- 2 tbsp olive oil
- 2 tbsp unsalted butter melted
- 1 tbsp fresh parsley chopped
- 1 tsp coarse sea salt
- 1/2 tsp black pepper freshly ground
- 1 bay leaf
Instructions
- Fill a large stock pot with water and bring it to a boil. Add the Cajun seasoning, salt, bay leaf, onion, garlic and 2 lemon halves.
- Add the baby potatoes and cook for 12 minutes, until they are just starting to soften.
- Add the corn pieces and turkey sausage and cook for 5 minutes more.
- Add the shrimp and cook for 3–4 minutes, just until they turn pink and curl.
- Drain the whole pot through a colander, or lift everything out with a slotted spoon. Discard the onion, garlic, bay leaf and lemon halves.
- Tip the shrimp boil out onto a large tray or newspaper-lined table. Drizzle with olive oil and melted butter, scatter with parsley, and serve hot with lemon wedges.
Notes
Stage the pot — potatoes 12 min, corn and sausage 5 min, shrimp 3–4 min. Turkey sausage and half butter keep it lighter. Keeps 2 days refrigerated.