Wednesday, February 27, 2013

Cajun Shrimp Boil with Spicy Garlic Butter Sauce

             I imagine this is what they eat in New Orleans most nights. This is yummy and fun, as long as you like eating with your hands. It was inspired by the Yabby Hut, the original crayfish joint of CO, tucked away in Lakewood. They tie a bib around your neck, dump a huge bag of steaming, spicy shell fish on your table and hand you a roll of paper towels. It’s a unique carnivorous experience. At first it was a little weird for me. It forces you to understand you’re really eating another creature, which I think is important to remember and appreciate. We should be more in touch with where our food comes from. If you can’t handle ripping the head off your shrimp, you probably shouldn’t be eating seafood or meat. May have gone a little far, anyway…
          So this is my homemade version of the Yabby Hut’s deliciousness. You can find the Zatarains Crab boil next to the seafood counter in most grocery stores. While Sam and I ate most of this in one setting, it could easily serve 3-4 people. Be prepared to get real messy.

Cajun Shrimp Boil Recipe
6 cups water
5-7 small yellow or red potatoes, quartered
2 pounds raw large white shrimp in their shells, 10/15 ct. (the little pink guys won't give you the same effect)
1/8 Cup vinegar
1 small lemon cut into slices (save a slice to juice for the sauce)
3 garlic cloves, smashed
1 Tablespoons Old Bay seasoning
1 Zatarains Crayfish, Shrimp & Crab boil
1 teaspoon sea salt

Spicy Garlic Butter Sauce Ingredients
6 Tablespoons organic butter
6 large garlic cloves, minced
1 teaspoons cayenne (Go with 1/2 teaspoon if you prefer less spicy foods. You can always add more)
2 teaspoons Old Bay seasoning
1/2 Tablespoon Worcestershire sauce (optional)
2 teaspoons lemon juice
Sea salt & pepper

1.)  Put water, 1 t sea salt and potatoes in a large pot and boil gently for 20 minutes.

2.)  While the potatoes are boiling, gather and prepare the rest of the ingredients. Add vinegar, lemon slices, 3 garlic cloves, Old Bay, Zatarains and the shrimp to the pot. Boil on high for 1-2 minutes, until shrimp are pink.

3.)  Remove the pot from the heat and let potatoes and shrimp sit & steep while you make the sauce.

To make the Sauce:
1.)  Melt 1 T of butter in a small sauce pan. Add minced garlic and cook on medium low for 2-3 minutes, being careful not to burn.

5.)  Add the remaining 5 Tablespoons of butter, Old Bay, cayenne, Worcestershire,
lemon juice and dash of salt and pepper. Melt and stir.

6.)  Drain the shrimp & potatoes and pile on a big plate. Reserve about 1/3 cup of the spicy garlic butter sauce for dipping. Pour the rest of the sauce over the shrimp and potatoes.

7.)  Get some napkins and go to town!




If you try this, add a comment on how it turned out.


  1. FABULOUS! I just had the privilege of eating at Yabby Hut (Lakewood, CO) for the first time a couple of weeks ago and tasting the best cajun shrimp in my life! The sad part was knowing that I live several hundred miles away and may not be back for another year! Thanks to this recipe I can now enjoy some home cooked feasts during the interim! I'll definitely be going back to Yabby Hut on future trips, but this is so dang close it was almost like being there. Thanks for the recipe! The only thing we changed was doubling the amount of sauce so that we could have more for dipping!

  2. To follow up with a plug for Yabby Hut, their prices are so reasonable, I paid almost as much to make it myself as I paid at the restaurant! Certainly worth going there in person if you're in the area.