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Spicy Texas Shrimp Boil with Garlic Citrus Butter & Pickled Okra

Spicy Texas Shrimp Boil with Garlic Citrus Butter & Pickled Okra

Created by Chef Ross Burtwell

Serves six


Spicy Texas Shrimp Boil with Garlic Citrus Butter & Pickled Okra
  • 6 cups Water
  • 1 bottle Shiner bock beer
  • 1 rib Celery, cut in 1-inch chunks
  • 1/2 Small onion, cut in 1-inch chunks
  • 1 pieceBay leaf
  • 1/4 cup plus 2 tsp. Cajun seasoning (see recipe)
  • 1 1/4 lb. Small red "B size" potatoes, washed
  • 2 lbs. Texas wild caught shrimp, shells on
  • 1Lemon
  • 1Lime
  • 4 cloves Garlic, peeled and minced
  • 1 stick Butter
  • 12 piecesPickled okra
Cabernet Grill Cajun Seasoning
Makes about 1 ½ cups
  • 4 tbs. Paprika
  • 3 tbs. Table salt
  • 2 tbs. Granulated garlic
  • 2 tbs. Dried oregano leaves
  • 2 tbs. Dried basil leaves
  • 2 tbs. Onion powder
  • 1 tbs.Dried thyme leaves
  • 1 tbs. Fresh ground black pepper
  • 1 tbs. Ground white pepper
  • 1 tbs.Cayenne pepper


Spicy Texas Shrimp Boil with Garlic Citrus Butter & Pickled Okra

Place the water and beer in heavy medium size sauce pan and place over high heat in order to bring the liquid to a boil. Add the celery, onion, bay leaf and the quarter cup of Cajun seasoning (save the other two teaspoons for a later use) to the liquid and reduce the heat so that the liquid is at a full simmer with light bubbles.

Add the potatoes to the liquid and cook for about fifteen to twenty minutes till tender (depending on the thickness of the potato) or until a knife inserted in the center of the potato passes through easily.

Turn the heat to high and bring the liquid back to a boil. As soon as the liquid is boiling, stir all the shrimp into the pot and cover tightly with a lid. Cook for exactly one minute on high heat then remove the pot from the heat keeping the pot covered and allow it to sit for five minutes.

Remove the lid at the end of the five minutes and check that the shrimp are fully cooked.

Drain the liquid from the shrimp and potatoes and place on a warm platter, discarding the bay leaf and any bits of celery and onions remaining. Sprinkle evenly with the remaining two teaspoons of Cajun seasoning.

Cut both the lemon and lime in half. Take one half of each and cut into wedges and save for garnish. Take the other half of each and remove zest, then squeeze the juice from each into a small cup.

Heat a small sauce pan over medium high heat and add garlic and butter to the pan. Allow butter to melt and begin to sizzle. As soon as the butter is sizzling whisk in the citrus zest and juice from both the lemon and lime.

Garnish the platter with pickled okra and the reserved lemon and lime wedges. Place a bowl of hot citrus garlic butter on the platter as well for dipping. Serve immediately.

Cabernet Grill Cajun Seasoning

Place all ingredients together in a bowl and mix until well combined.

Store in airtight container.

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