Small Batch Florida OJ Shrimp Boil - Florida Citrus

Name: Small Batch Florida OJ Shrimp Boil - Florida Citrus
Ingredients: 4 cups Florida Orange Juice; 23 tablespoons Cajun seasoning, salt-free* (see notes); 1 tablespoon black pepper; 24 cups (200 fl oz/6 liters) water; 3 cups light or lager style beer (2 bottles), can substitute with water; ½ cup kosher salt; 5 cloves garlic, smashed; 2 lemons, cut into wedges; 2 large sweet onions, quartered; 3 stalks celery, cut into 2-inch pieces; 1 bundle fresh thyme; ¼ cup hot sauce (to taste); 2-3 bay leaves; 24 ounces baby potatoes (or red potatoes cut in half); 1 ½ pounds Andouille or smoked sausage, cut into 2-inch pieces; 3 ears of corn, cut into 2-3-inch pieces; 2 pounds extra-large or jumbo shrimp, deveined with shells removed; 4 cloves garlic, minced; 1 1/2 cups Florida Orange Juice; 1/2-1 cup reserved liquid from seafood boil, divided and added slowly and as needed; 1 tablespoon lemon zest; 2 tablespoons lemon juice; ¾ cup unsalted butter, cold and cut into chunks; 1-2 tablespoons hot sauce (to taste); 1-2 tablespoons Cajun seasoning blend (reserved); 3-5 teaspoons kosher salt (to taste, see notes*); 1/4 cup freshly chopped parsley; 1 tablespoon fresh thyme leaves (optional)

www.floridacitrus.org

The Florida Orange Juice Small Batch Shrimp Boil is deliciously unexpected! The orange butter sauce is a rich, show-stopping final touch to this Cajun favorite.

View full recipe on www.floridacitrus.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.floridacitrus.org.

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Ingredients

4 cups Florida Orange Juice
23 tablespoons Cajun seasoning, salt-free* (see notes)
1 tablespoon black pepper
24 cups (200 fl oz/6 liters) water
3 cups light or lager style beer (2 bottles), can substitute with water
½ cup kosher salt
5 cloves garlic, smashed
2 lemons, cut into wedges
2 large sweet onions, quartered
3 stalks celery, cut into 2-inch pieces
1 bundle fresh thyme
¼ cup hot sauce (to taste)
2-3 bay leaves
24 ounces baby potatoes (or red potatoes cut in half)
1 ½ pounds Andouille or smoked sausage, cut into 2-inch pieces
3 ears of corn, cut into 2-3-inch pieces
2 pounds extra-large or jumbo shrimp, deveined with shells removed
4 cloves garlic, minced
1 1/2 cups Florida Orange Juice
1/2-1 cup reserved liquid from seafood boil, divided and added slowly and as needed
1 tablespoon lemon zest
2 tablespoons lemon juice
¾ cup unsalted butter, cold and cut into chunks
1-2 tablespoons hot sauce (to taste)
1-2 tablespoons Cajun seasoning blend (reserved)
3-5 teaspoons kosher salt (to taste, see notes*)
1/4 cup freshly chopped parsley
1 tablespoon fresh thyme leaves (optional)