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Small Batch Florida OJ Shrimp Boil

Small Batch Florida OJ Shrimp Boil: A Juicy Twist on Tradition

Enjoy a unique Small Batch Florida OJ Shrimp Boil, combining fresh seafood and Florida orange juice for a delicious, flavorful experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine seafood
Servings 4 servings
Calories 500 kcal

Equipment

  • large stockpot
  • Medium saucepan
  • strainer or slotted spoon

Ingredients
  

Seafood Boil

  • 4 cups Florida Orange Juice
  • 23 tablespoons Cajun seasoning, salt-free see notes
  • 1 tablespoon black pepper
  • 24 cups water (200 fl oz/6 liters)
  • 3 cups light or lager style beer 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

Orange Juice Butter Sauce

  • 4 cloves garlic, minced
  • 1 ½ cups Florida Orange Juice
  • ½-1 cup reserved liquid from seafood boil divided and added slowly 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

For Serving

  • ¼ cup freshly chopped parsley
  • 1 tablespoon fresh thyme leaves optional

Instructions
 

Seafood Boil

  • Prepare the seasoning blend by mixing salt-free Cajun seasoning with black pepper. Reserve 1-2 tablespoons for the butter sauce.
  • In a large stockpot (at least 8-quart capacity), combine water, orange juice, beer, 1¼ cups + 2 tablespoons of the seasoning blend, kosher salt, smashed garlic, lemon wedges, quartered onions, celery pieces, thyme bundle, hot sauce, and bay leaves.
  • Bring the mixture to a rolling boil over high heat.
  • Add baby potatoes to the boiling liquid and cook for 5 minutes.
  • Add corn pieces and Andouille sausage to the pot. Continue cooking for 5-10 minutes until the potatoes and corn are tender.
  • Add shrimp to the pot and cook for 1-3 minutes, until they’re pink and cooked through. Do not overcook.
  • Using a large strainer or slotted spoon, remove potatoes, corn, sausage, and shrimp from the liquid. Arrange on a large serving platter.
  • Strain and reserve ½-1 cup of the seafood boil liquid for the butter sauce, discarding the aromatic solids.

Orange Butter Sauce

  • In a medium saucepan, combine 1½ cups orange juice and minced garlic. Cook over medium heat until the orange juice has reduced by about one-third.
  • Slowly stream in ½ cup of the reserved seafood boil liquid, whisking constantly.
  • Add lemon zest and lemon juice. Reduce the heat to low and gradually whisk in the butter chunks, one at a time, until the sauce is smooth and emulsified.
  • Season the sauce with hot sauce, reserved Cajun seasoning, and kosher salt to taste. Add more of the reserved seafood boil liquid if you prefer a thinner consistency.
  • Drizzle the orange butter sauce over the seafood boil platter and garnish with fresh chopped parsley and thyme.

Notes

This recipe is designed for salt-free Cajun seasoning with added kosher salt for control. If using regular Cajun seasoning that contains salt, reduce the kosher salt by half and adjust to taste.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 48gProtein: 35gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 210mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 700IUVitamin C: 30mgCalcium: 100mgIron: 3mg
Keyword boil, Cajun seasoning, Florida oranges, seafood recipe, shrimp boil, small batch recipe
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