It’s almost August and that means it’s sweet corn season in Minnesota! We love corn. Straight off the cob, on the grill, with lemon and butter, or just salt and pepper. But sometimes it’s fun to add some spice to it…
Let’s head down south y’all and dig into a Cajun shrimp boil! Ya sure ya betcha it’s good!
And easy too! After a fun day in the sun on Saturday we were hungry! We dumped some MN sweet corn, onion, jumbo shrimp, new red potatoes, Kielbasa sausage, and wild rice brats in a huge pot of boiling water. We added two cans of beer (to make it a party!), and a generous amount of Cajun spice (we were feeling adventurous).
While the food was cooking, we set the table…not your typical table setting. We covered the table in newspaper, which is the only way to eat a shrimp boil. When you’re done with your corn you can simply toss the cob on the paper, along with the shrimp tails, and your plate is clean and ready for seconds. Or forego the plate and eat straight off the paper! It’s a finger food meal.
Happy double dipping!
Recipe
Serves 6
Ingredients
- 4 quarts water
- 2 cans beer
- ½ cup old bay seasoning
- 1 tbsp. salt
- 12 red new potatoes, quartered
- 1 large white onion, cut into wedges
- 1 link Kielbasa sausage, cut into 1” pieces
- 2 wild rice brats
- 8 ears corn, shucked and cut in half
- 36 jumbo shrimp, deveined and with tails on
Method
- In a large stove pot, bring water, beer, and old bay seasoning to a boil.
- Add potatoes and onion. Cook 8 minutes.
- Add cooked sausage and brats. Cook 5 minutes.
- Add corn. Cook 7 minutes.
- Add shrimp. Cook 4 minutes.
- Drain water. Serve on newspaper and eat with hands. Enjoy!
Double Dippers 