Summertime Shrimp Boil – Easy Peasy Lemon Squeezy

This week we went to the south with a Cajun shrimp boil and cheese grits.

The shrimp boil was quick and easy, and the colors and flavors were vibrant. Here’s how to make this with your friends. First, parboil a pound of baby potatoes for 10-13 minutes; adding 3 corn cobs, cut into 3 inch pieces, during the last five minutes. Meanwhile combine 1/4 cup melted butter, 4 minced garlic and 1 tablespoon Old Bay Seasoning in a small bowl. Divide and spread out the potatoes and corn between two lightly oiled cast iron skillets. Add a pound each of andouille sausage (cut into bite size pieces) and prawns (cleaned and deveined) split between the two pans. Coat everything with the seasoned butter and bake at 400 for 12-15 minutes. Easy Peasy! We topped it with fresh parsley and lemon.


Cheese grits – also very easy. Bring 4 cups of salted water to a boil in a medium pot. Then gradually add 1 cup quick-cooking grits, stirring constantly. Cover the pot and let the grits simmer over low heat for 5-8 minutes, stirring every once in a while. Turn off the heat and add 1 cup grated cheddar cheese, stirring until the cheese is melted. Stir in 2 lightly beaten eggs and 2/3 cup of milk. Season with salt and pepper. Pour the mixture into a greased 8×8 baking dish, top with more cheddar cheese, and bake for 30-40 minutes at 400. Typically I think I would bake this at 350 for an hour, but we wanted the shrimp boil and grits to be done at the same time.


We added watermelon, garlic bread and a green salad to this summertime spread. Tip: dredge a piece of bread in the pan drippings. 😉 And to drink: a variation of the Hurricane. We combined one part Humboldt Distillery gold rum and one part pineapple orange juice and poured it over ice.

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