Southern Shrimp Boil Bites
Elegant bite-sized appetizers capturing all the bold flavors of a traditional Louisiana shrimp boil in a refined, party-perfect format with perfectly ...
6-8 servings (24 bites)
Southern American Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
14 views
Ingredients
🥩
1 pound
large shrimp
21-25 count, peeled and deveined
🥛
4 tablespoons
unsalted butter
room temperature
🍎
2 tablespoons
fresh lemon juice
🥩
6 ounces
andouille sausage
diced into 1/4-inch pieces
📦
1/4 cup
fresh parsley
finely chopped
🥬
3 stalks
green onions
thinly sliced
📦
2 tablespoons
Old Bay seasoning
divided
🥬
1 cup
corn kernels
fresh or frozen, thawed
🥬
1 teaspoon
garlic powder
🥬
1/2 teaspoon
cayenne pepper
🥬
8 ounces
baby potatoes
halved or quartered to bite-size
🫒
2 tablespoons
vegetable oil
for cooking
🌶️
1 teaspoon
kosher salt
📦
24 pieces
wooden skewers
soaked in water for 30 minutes
🌶️
1 teaspoon
paprika
smoked preferred
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Bring a large pot of salted water to a rolling boil and cook the baby potatoes for 12-15 minutes until fork-tender but still firm enough to hold their shape when skewered. The potatoes should yield slightly to pressure but not fall apart.
Step 2
While potatoes cook, pat the large shrimp completely dry with paper towels and season with 1 tablespoon of Old Bay seasoning, kosher salt, and half the cayenne pepper. Let them rest at room temperature for 10 minutes to absorb the seasoning.
Step 3
Heat the vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Add the andouille sausage and cook for 3-4 minutes until edges are crispy and fat is rendered, creating a flavorful base.
Step 4
Push the andouille sausage to one side of the skillet and add the seasoned large shrimp in a single layer. Cook for 2 minutes without moving them to develop a golden crust, then flip and cook another 1-2 minutes until just opaque throughout.
Step 5
Add the corn kernels to the skillet and toss everything together. Cook for 2 minutes until corn is heated through and slightly charred. Remove from heat immediately to prevent overcooking the shrimp.
Step 6
In a small bowl, combine the unsalted butter, remaining Old Bay seasoning, garlic powder, paprika, remaining cayenne pepper, and fresh lemon juice. Mix until well incorporated to create a compound butter.
Step 7
While the mixture is still warm, fold in the seasoned butter until everything is glossy and well-coated. The residual heat will melt the butter perfectly without making it greasy.
Step 8
Thread each wooden skewer with one piece of baby potato, one shrimp, a few corn kernels, and one piece of andouille sausage. Arrange the components tightly so they hold together but don't compress.
Step 9
Arrange the skewers on a serving platter and garnish with fresh parsley and green onions. Serve immediately while still warm, or hold in a 200°F oven for up to 30 minutes before serving.
✨Chef's Tips
- ★The key to restaurant-quality shrimp is proper moisture removal and not overcooking. Pat shrimp bone-dry and cook just until they turn from translucent to opaque - they'll continue cooking slightly from residual heat.
- ★Toast your Old Bay seasoning in a dry pan for 30 seconds before using to intensify its flavor profile. This technique awakens the spice oils and creates deeper, more complex seasoning.
- ★Choose potatoes that are uniform in size for even cooking, and test doneness by piercing with a skewer - it should slide through with slight resistance. Overcooked potatoes will crumble when skewered.
- ★Render the andouille sausage fat first to create a flavorful cooking medium for the other ingredients. This technique layers flavors and prevents the need for additional oil while building the dish's foundation.
- ★Make the compound butter ahead and refrigerate for up to 3 days. Bring to room temperature before using, or warm it slightly in the microwave for 10-15 seconds to achieve the perfect consistency for coating.
shrimpsouthernappetizerparty foodseafoodandouilleold bayfinger foodamerican