This is a simple soup anyone can make. It takes literally a matter of minutes and is my favorite go-to dish. Since I make it with fat free half-and-half, I don’t feel bad when I finish the whole pot … by myself!
Melt the butter in a pot. Saute both types of onions in the butter. Add shrimp boil. Stir. Add shrimp and cook until pink. Simply add the remaining ingredients and cook until warm.
I never use exact measurements. This recipe is impossible get wrong. Try it on a night you are in a hurry. You will not be disappointed!
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Very good but EXTREMELY SPICY!!!! Had to double all the ingredients except the Zatarain’s in order to be able to eat it without my eyes watering! Really tasty and simple though…may skip or use only a drop or two of the Zatarain’s next time but will make again! I also used the juice and zest of 1/2 a lemon to cut out the “canned” taste. Delicious!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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dmariem on 2.21.2010
I doubled the recipe so I could give some to some neighbors; however, I’ve never used shrimp boil before and I thought it was way too spicy/salty to give to anyone. It was very easy and I may make it again, but I will definitely not use 1 tbsp. of the shrimp boil. I might use a can of rotel tomatoes and some old bay seasoning. This is definitely not a dish for those that are on a salt restricted diet and definitely not for any one that has high blood pressure! 1 TBSP of Zatarains shrimp boil has 5,110 mgs of sodium!! OFF THE CHART.