That’s right: we have a recipe for Florida Orange Juice Small Batch Shrimp Boil. It’s so deliciously unexpected that you can’t not try it. The true chef’s-kiss moment is the orange butter sauce drizzled over the boil before serving, made with Florida Orange Juice, lemon juice, garlic and reserved seafood boil liquid. It’s a rich, creamy, show-stopping final touch to this flavorful Cajun favorite.
Share :
Print
Prep Time
30 minsCook Time
25 minsTotal Time
55 minsServings
6-8Ingredients
Seafood Boil
- 4 cups Florida Orange Juice
- 23 tablespoons Cajun seasoning, salt-free* (see notes)
- 1 tablespoon black pepper
- 24 cups (200 fl oz/6 liters) water
- 3 cups light or lager style beer (2 bottles), can substitute with water
- ½ cup kosher salt
- 5 cloves garlic, smashed
- 2 lemons, cut into wedges
- 2 large sweet onions, quartered
- 3 stalks celery, cut into 2-inch pieces
- 1 bundle fresh thyme
- ¼ cup hot sauce (to taste)
- 2-3 bay leaves
- 24 ounces baby potatoes (or red potatoes cut in half)
- 1 ½ pounds Andouille or smoked sausage, cut into 2-inch pieces
- 3 ears of corn, cut into 2-3-inch pieces
- 2 pounds extra-large or jumbo shrimp, deveined with shells removed
Orange Juice Butter Sauce
- 4 cloves garlic, minced
- 1 1/2 cups Florida Orange Juice
- 1/2-1 cup reserved liquid from seafood boil, divided and added slowly and as needed
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ¾ cup unsalted butter, cold and cut into chunks
- 1-2 tablespoons hot sauce (to taste)
- 1-2 tablespoons Cajun seasoning blend (reserved)
- 3-5 teaspoons kosher salt (to taste, see notes*)
For Serving
- 1/4 cup freshly chopped parsley
- 1 tablespoon fresh thyme leaves (optional)
Instructions
Seafood Boil
- Prepare the seasoning blend by mixing salt-free Cajun seasoning with black pepper. Reserve 1-2 tablespoons for the butter sauce.
- In a large stockpot (at least 8-quart capacity), combine water, orange juice, beer, 1¼ cups + 2 tablespoons of the seasoning blend, kosher salt, smashed garlic, lemon wedges, quartered onions, celery pieces, thyme bundle, hot sauce, and bay leaves.
- Bring the mixture to a rolling boil over high heat.
- Add baby potatoes to the boiling liquid and cook for 5 minutes.
- Add corn pieces and Andouille sausage to the pot. Continue cooking for 5-10 minutes until the potatoes and corn are tender.
- Add shrimp to the pot and cook for 1-3 minutes, until they’re pink and cooked through. Do not overcook.
- Using a large strainer or slotted spoon, remove potatoes, corn, sausage, and shrimp from the liquid. Arrange on a large serving platter.
- Strain and reserve 1/2-1 cup of the seafood boil liquid for the butter sauce, discarding the aromatic solids.
Orange Butter Sauce
- In a medium saucepan, combine 1½ cups orange juice and minced garlic. Cook over medium heat until the orange juice has reduced by about one-third.
- Slowly stream in ½ cup of the reserved seafood boil liquid, whisking constantly.
- Add lemon zest and lemon juice. Reduce the heat to low and gradually whisk in the butter chunks, one at a time, until the sauce is smooth and emulsified.
- Season the sauce with hot sauce, reserved Cajun seasoning, and kosher salt to taste. Add more of the reserved seafood boil liquid if you prefer a thinner consistency.
- Drizzle the orange butter sauce over the seafood boil platter and garnish with fresh chopped parsley and thyme.
Tips:
- *Salt content: This recipe is designed for salt-free Cajun seasoning with added kosher salt for control. If using regular Cajun seasoning that contains salt, reduce the kosher salt by half and adjust to taste. Both the boil liquid and the butter sauce will be quite salty – this is intentional, as this is where all of the salt comes from to season the dish.
Share :
Print