Big Rock Chophouse’s Creole Shrimp Boil - New York News

Big Rock Chophouse’s Creole Shrimp Boil

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This recipe comes courtesy of Brian Henson, Executive Chef at Big Rock Chophouse.

Creole Shrimp Boil

5 # unpeeled 16-20 size shrimp

3 carrots

1 onion

1 c garlic, peeled

10 red skin potato

4 ears of corn, cut in half

2 # Andouille Sausage

3 stalks celery

Water to cover shrimp

1 c. Zatarains Creole spice

2 lemons

Place carrot, onion, celery, squeezed lemon and Creole spice in water and bring to a simmer for 10 minutes. The water should be ½ way up a large pot, remember when you put the rest of the ingredients in it will bring the water level up. At this point add the potato and give them a 10 minutes head start, then add Andouille, corn and garlic cook 10 more minutes. Add shrimp and cook for about 3 minutes at a simmer, turn off and let step in water 5 minutes.

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