Cajun Shrimp Boil w/ Lemon Aioli from “The A-List Vol 2” Serves 12 INGREDIENTS Water 1 cup garlic salt 8 medium onions quartered 10 lemons, halved 6 heads of garlic, halved horizontally 1 4 ½ ...

10 ears fresh (not frozen) corn, halved. 2 pounds small white button mushrooms. 20 plus pounds 26-30 count shrimp, thoroughly washed. 1 bag party ice ...

2 oranges, quartered. 2 cups celery pieces. 10 to 12 pounds head-on, wild-caught Gulf shrimp. 5 half-ears of frozen corn, more if desired. Ice. In large boiling pot, add water, seafood boil ...

Shrimp Boil. 3 quarts of water. 12 ounces white wine. ¼ cup seafood spice blend such as Old Bay, ... In a large pot, combine the water, wine, spice blend, salt, garlic, bay leaves and lemons.

In a large pot, combine the remaining 2 teaspoons herbes de Provence, 1 teaspoon black pepper, 1 teaspoon paprika with the potatoes, artichokes, garlic, vinegar, mustard, thyme, bay leaves, fine ...

In a very large pot (12-quart) combine the water, beer, Old Bay seasoning and salt. Bring to a boil over high heat. Add the potatoes, onions and garlic and cook for 8 minutes. Add the sliced ...

Boil, stirring often, until the liquid is reduced to about 1/3 cup, 1 minute. Add the tomatoes, remaining tablespoon of butter, parsley, remaining thyme and cayenne to taste, if using.

1. Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes.

Add the seasonings, garlic and bouillon powder to the butter, stir well. Add 2 tablespoons water. Taste it and see if you should add more salt and/or seasoning.