Shrimp Boil

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·      6 cups cold water

·      1 package of Shrimp Crab Boil mix

·      2 lemons, quartered

·      2 bay leaves

·      ½ bunch parsley

·      1 pound red bliss potatoes

·      2 corn on the cobb, sliced in 3 inch pieces

·      1 pound sliced Turkey Andouille sausage

·      3 tablespoons olive oil butter blend

·      2 pounds fresh shrimp

·      1 bunch asparagus


-      Place the water, boil mix, lemons, parsley, bay leaves, potatoes, and corn into the stock pot and bring up to a simmer

-      Sauté the sliced sausages in a skillet with olive oil butter blend for 4 to 5 minutes or until caramelized

-      When liquid has come up to a boil add the shrimp, asparagus and caramelized sausages in and cook for another 7 to 10 minutes

-      Strain liquid

-      Serve the vegetables and shrimp with the dipping sauce (recipe below)

Dipping Sauce


-      3 tablespoons ketchup

-      2 cups zero fat Greek yogurt

-      4 dashes Crystal Hot Sauce

-      1 tablespoon chopped parsley

-      ½ lemon, juiced

-      Salt and pepper to taste


-      Mix everything together in a bowl and chill in the refrigerator until cooled

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)


My family loves shrimp boils when the weather is warm and oyster roast when cold outside. We make a sauce that is delicious.....that we put on all the ingredients in our shrimp boil. Our oyster roast is not complete with out this dip. I know this recipe is not as healthy as yours, but it is so good! Here it is: I don't measure anything....just go by the color and taste. Mayonnaise, ketchup, hot sauce or cayenne pepper (I prefer the cayenne pepper) small squirt of yellow mustard, teaspoon of worcheshire sauce, teaspoon of cane syrup and 2 teaspoons of sweet pickle juice. (Do not put the pickles...just the juice). Put all ingredients into a bowl and using a whip, blend well. You want the sauce to be pinkish in color. Add more mayo or ketchup to achieve the pinkish color. Taste to see if the dip has enough "kick" to it. Add more hot sauce or cayenne pepper to taste.

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