Summer is prime for a low country boil and this Pressure Cooker Cajun Summer Shrimp Boil brings Summer to life. Here’s a great recipe to quickly cook the corn and potatoes without over cooking shrimp.
It’s officially Summer and this Pressure Cooker Cajun Summer Summer Boil is deliciously buttery and with a hint of spice. It’s delicious and perfect for the little who don’t like too much spice.
If you are familiar with the blog then you know I believe there’s nothing better than a good girls weekend in New Orleans. And this recipe bring me back. If you are familiar with a low country boil or a frogmore stew the ingredients in this recipe will be familiar to you. Though because I am making it in the pressure cooker, I up’d the flavor potential by adding sweet onions and increasing the seasoning.
Having lived down the Jersey shore. I’m familiar with a good ol’ crab boil. I loved spending Saturday mornings in Barnegat Bay crabbing with my grandfather. And to be honest, I think as a grown up I’ve been snipped by more crabs than I ever was crabbing as a little girl with my grandfather. Though the spice in a Cajun boil is a bit different than a crab boil, though both rely a lot on seasoning the water to really infuse flavor into the shrimp or crab. it doesn’t take a long time so don’t be finicky with your seasonings.
We used to make shrimp a lot when we had family gathering. But my mom developed a shrimp allergy and we just don’t have it as often as we used to. But this beautiful Summer weather enticed me to break this recipe out and dive right into a delicious Cajun shrimp boil.
I decided to used the pressure cooker just because it’s a great way to cook the corn and potatoes quickly. It is also a great way to infuse everything with the flavor of the smoked sausage and cajun spices. The key to not over cooking the shrimp is to wait until the corn and potatoes are done and then add the shrimp and let the steam cook it. Yup. Easy right.
Pressure Cooker Cajun Summer Shrimp Boil
Makes 6 servings
- 1 tablespoon salt
- 1 pound smoked sausage, sliced
- 4 ears of corn, cut in half or quarters
- 1 pound small mixed potatoes or red potatoes, washed
- 1 tablespoon Louisiana cajun spice
- 1/2 teaspoon old bay seasoning
- 1 bay leaf
- 1 teaspoon garlic powder
- 1 pound raw medium shrimp, peeled and deveined
Garlic Butter Sauce
- 6 tablespoons butter
- 1 tablespoon fresh garlic, minced
- 1 lemon juiced
- 1/4 teaspoon old bay
- salt to taste
- 1/8 teaspoon lemon pepper
- 1 teaspoon cajun seasoning, reserve half
Tools: pressure cooker, steamer basket, small bowl, whisk
Add 1 cup of water and 1 tablespoon of salt.
Place sausage, sliced onions, corn, and potatoes on top of steamer basket in the pot.
Season potatoes and corn with Louisiana cajun mix, old bay seasoning and bay leaf.
Press manual on pressure cooker and set to high pressure for 4 minutes.
Use reserved cajun spice and garlic powder to season shrimp.
While pot comes to pressure place a pan over medium high heat and melt butter for sauce.
Add minced garlic and sauté well while stirring and add lemon juice.
Then add all other spices, whisk and season to taste.
Keep sauce warm in pan.
Once pressure cooker beeps, quick pressure release and open lid carefully.
Make sure potatoes are cooked and remove steamer.
Add shrimp mix and stir. The hot liquid and steam from the pressure cooker will turn shrimp pink.
Once pink take everything out and drizzle with garlic butter sauce. Serve immediately. This is not a dish that’s best served cold. And might even be better with a delicious jalapeno cornbread. If you like this recipe or know someone who would please share it with them.