Viet-Cajun Shrimp Boil

Ingredients

For the Shrimp Boil

• 2.5 lbs Changing Seas Black Tiger Shrimp, thawed
• 1 lemon, halved
• 1 orange, halved
• 1 bulb garlic, halved
• 3" knob ginger, sliced 1/8 inch thick
• 3 stalks lemongrass, bruised, cut into 2" pieces
• 3 stalks celery, cut into 2" pieces
• 1/4 cup Old Bay seasoning
• 3 tbsp fish sauce
• 2 tbsp kosher salt
• 1.5 lbs baby red potatoes
• 4 ears corn, cut into thirds
• 2 andouille sausage links, cut into 1.5" pieces
• lemon wedges, to serve

For the Butter Sauce

• 1 cup unsalted butter
• 1 bulb garlic, minced
• 1 yellow onion, finely diced
• 1 stalk lemongrass, cut into 2" pieces
• 3 tbsp Old Bay seasoning
• 1 tbsp smoked paprika
• 1/2 tbsp cayenne
• 1/2 tsp kosher salt
• 10 cracks freshly ground black pepper
• 1 tsp lemon zet
• 1/2 lemon, juiced

Instructions

1. Fill a large stock pot 3/4 of the way with water. Squeeze in the juice of the lemon and orange, and add fruit to pot. Add garlic, ginger, lemongrass, celery, Old Bay, and salt. Mix. Add potatoes, and bring to a boil. Reduce heat to a simmer and cook until potatoes are almost fork tender, 10-15 minutes.
2. Add corn and sausage to pot. Continue to cook until the potatoes are fully fork tender, 5-10 minutes. Add shrimp and cook, stirring occasionally until the shrimp is pink and cooked through, 2-3 minutes. Strain the shrimp boil and discard the citrus and aromatics. Transfer remaining shrimp, potatoes, corn, and sausage onto a baking sheet or outdoor table lined with a double layer of brown butcher paper.
3. For the butter sauce, melt butter in a medium pan over medium-high heat. Add garlic and onions and cook, stirring occasionally, until softened, 5-7 minutes. Add spices, season with salt and pepper, and cook, stirring continuously for 2 minutes. Remove from heat and stir in lemon zest and juice.
4. Pour the butter sauce over top of the shrimp mixture and toss to coat. Serve with lemon wedges.