Shrimp Boat

The Back Story


·      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)

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