Dinner Tonight: Cajun Shrimp, Corn & Potatoes

Lately, I’ve been craving some Cajun food with a little bit of heat. Since corn season is winding down, figured I needed to make this Cajun dish ASAP!  This is one of my favorite go-to recipes and it really takes no time at all to cook. Also, I never need an excuse to bring a little New Orleans into our home!

Cajun Shrimp, Corn & Potatoes

Based on Shrimp Boil with Spicy Horseradish Sauce, Gourmet, August 2008

Serves 4


  • 1 lemon, quartered
  • 5 tablespoons Creole or Cajun seasoning (I used Emeril’s Bayou Blast)
  • 2 -1/2 teaspoons cayenne, divided
  • 2 bay leaves
  • 4 garlic cloves
  • 8 small boiling potatoes (about 2 inches)
  • 4 ears of corn, shucked and halved
  • 1-1/2 pounds large shrimp, shelled
  • 1/3 cup ketchup
  • 1/3 cup low-fat mayonnaise
  • 1 -1/2 tablespoons bottled horseradish


Look at that yummy corn!

In a large pot, squeeze lemon juice from lemon into about 4 quarts of water. Then, add lemon quarters, Creole seasoning, 2 teaspoons of cayenne, bay leaves, garlic and potatoes to the pot. If salt isn’t the first ingredient in the Creole seasoning, add 2 teaspoons of salt.

Bring pot to a boil and them simmer partially covered for 12 minutes or until potatoes are tender.

Increase the heat to medium-high and add corn to the pot, cooking partially covered for 4 minutes. Then add the shrimp and cook for another 2-3 minutes or until shrimp turns opaque.

Separately, combine ketchup, mayonnaise, horseradish and ½ teaspoon of cayenne in a small bowl. Add more cayenne to taste if you want to pump up the heat.

Drain potatoes, corn and shrimp into a colander. Then, serve with the spicy horseradish as a dipping sauce.


 Weight Watchers PointsPlus value: 12


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One Response to Dinner Tonight: Cajun Shrimp, Corn & Potatoes

  1. Pingback: Cajun Boil and Charger Tailgating « Pepper and Planes

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