Zatarain’s Concentrated Shrimp and Crab Boil is a zesty and flavorful seasoning that can really spice up your seafood boils. But how exactly do you use this popular product to get the most flavor? In this comprehensive guide, I’ll walk through everything you need to know to master cooking with Zatarain’s Concentrated Shrimp and Crab Boil.
An Overview of Zatarain’s Concentrated Boil
Zatarain’s Concentrated Shrimp and Crab Boil is a bold and spicy blend of seasonings like cayenne pepper, garlic, and paprika specially designed to complement shrimp, crab, crawfish, and other shellfish. The concentrate comes in a 8 oz bottle and packs a real punch of Louisiana-inspired flavor. A little goes a long way!
Some key tips about the product:
- Highly concentrated – Use sparingly at first
- Infuses seafood with spicy, robust flavor
- Creates authentic Cajun-style boils
- Also great for kicks of heat in soups, stews, marinades
- Made with all-natural ingredients
So let’s get into the different ways you can harness this concentrate for delicious seafood dishes!
Tips for Safely Using the Concentrated Boil
While Zatarain’s Concentrated Boil adds amazing flavor, you do need to take some precautions when using it to stay safe:
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Carefully read the instructions on the bottle before using. This will explain proper usage amounts which we’ll cover more below.
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Start with very small amounts of the concentrate at first, especially when seasoning food directly It’s extremely potent!
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Be aware of any shellfish or spice allergies before using. Inform guests if serving seafood boiled or seasoned with this concentrate.
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Properly store the bottle sealed after opening. Avoid direct heat or sunlight which can degrade the spices.
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Wash hands, utensils, and surfaces thoroughly after use to prevent cross-contamination of the spicy concentrate.
Suggested Uses for the Concentrated Crab and Shrimp Boil
There are many great ways to use Zatarain’s Concentrated Shrimp and Crab Boil to add flavor and heat to dishes:
Boiling Whole Seafood
The most popular use is boiling shellfish like shrimp, crawfish, blue crab, mussels, clams, or lobster tails.
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For every 2-3 quarts of water, add 1-2 Tbsp of the concentrate, adjusting for your desired spiciness. Avoid over-seasoning.
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For a larger pot, use approximately 1 oz per 2 gallons of water.
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You can add other seasoning like Old Bay or lemons/oranges for more flavor.
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Boil seafood just until cooked through, usually 3-5 minutes once the water returns to a boil.
Seasoning Seafood Before Cooking
The concentrate can also be used as a spice seasoning rub for seafood before baking, grilling, or sautéing:
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Mix 1-2 tsp of concentrate with 1 Tbsp olive oil or melted butter.
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Brush or rub the mixture directly onto raw shrimp, fish fillets, scallops, etc.
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Grill, bake or pan fry until seafood is opaque and cooked through.
Adding Heat to Soups and Stews
Use sparingly when adding to soups, chowders, gumbos or stews:
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Start with just 1/4-1/2 tsp per 4-6 servings and adjust from there.
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Mix into the whole pot near the end of cooking time to evenly distribute flavor.
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Goes well in seafood soups and chowders, chicken gumbo, veggie stews, etc.
Making Unique Marinades and Sauces
For something different, use the boil to make zesty marinades and dipping sauces:
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Mix 2-3 Tbsp with olive oil, lemon juice, chopped herbs and minced garlic for a seafood marinade.
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Stir 1 tsp into melted butter or olive oil for a spicy dipping sauce for seafood or bread.
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Blend 1-2 tsp with mayo, sour cream or yogurt for a bold dip or sandwich spread.
As you can see, the uses for Zatarain’s Concentrated Shrimp and Crab Boil are endless! Just remember that a little goes a long way since it’s so concentrated.
Step-By-Step Instructions for Boiling Shrimp or Crab
Here is a simple walkthrough on how to use Zatarain’s Concentrated Boil when preparing shrimp or crab:
Ingredients:
- Zatarain’s Concentrated Shrimp and Crab Boil
- 1-2 lbs shrimp, peeled and deveined
- 4-5 quarts water
- Old Bay seasoning (optional)
- Lemon wedges for serving (optional)
Steps:
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Fill a large pot with 4-5 quarts of water. Bring to a rolling boil over high heat.
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Add 1-2 Tbsp of Zatarain’s Concentrate Boil and 2-3 Tbsp Old Bay Seasoning (if desired), based on your taste preference for spice level.
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Once boiling again, add the shrimp and stir to ensure even exposure to the spices.
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After 2-3 minutes, the shrimp should turn pink and float to the top, indicating doneness.
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Immediately drain the shrimp into a colander and rinse briefly with cold water to stop cooking.
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Serve warm with lemon wedges, cocktail sauce or other dipping sauces. Enjoy!
Follow the same process for crabs, reducing boil time to 7-8 minutes. Rinse thoroughly after cooking. Adjust seasoning amounts based on quantities.
Enhancing Your Boils with Other Ingredients
Adding complementary ingredients to your boils can take the flavor to the next level:
Popular boil additions:
- Lemon, orange or lime wedges
- Garlic cloves
- Fresh herbs like thyme or bay leaves
- Corn on the cob or quartered potatoes
- Andouille or kielbasa sausage
- Onion and celery pieces
- Cayenne pepper or hot sauce for extra heat
Serving suggestions:
- Melted butter for dipping
- Ice-cold beer
- Cornbread
- Cole slaw
- Grilled bread
Get creative with ingredients to design your own signature boil! The possibilities are endless.
Frequently Asked Questions
Is Zatarain’s Concentrated Boil too spicy for kids?
The concentrate is quite spicy, but you control the level of heat by how much you use. Start with just 1/2 Tbsp per pot of water. You can always add more next time if it needs more kick.
Can I use the boil with other types of seafood?
Yes, it works well with any type of shellfish including lobster, clams, oysters, mussels, and scallops. Adjust cooking times as needed.
How long does the concentrate keep after opening?
It will maintain peak freshness and flavor for 12-18 months if stored in a cool, dry place. Refrigeration can extend shelf life after opening.
What’s the best way to avoid over-seasoning with the concentrate?
Start with small amounts and do a taste test, then gradually increase to your desired spiciness. It’s easy to add more, so take it slow.
Can I use the boil when steaming seafood instead of boiling?
Absolutely! Just add 1-2 Tbsp of the concentrate to the steaming liquid or broth. Use with clams, mussels, crab legs, lobster tails and more.
Get Creative with Zatarain’s Concentrated Crab and Shrimp Boil
Get creative with boil recipes, marinades, seasonings and more. This concentrate makes it so easy to put a little New Orleans-style flavor into all kinds of dishes! I’d love to hear your experiences cooking with Zatarain’s boil. Share your favorite recipes in the comments!
Frequency of Entities:
zatarains: 18
concentrated: 17
shrimp: 14
crab: 14
boil: 36
seafood: 10
spicy: 5
flavor: 7
heat: 4
Have A Question For This Product?
Zatarains Liquid Crab Boil Concentrate has the spice and seasoning oils that were in the original crab boil. This product is extremely hot and a little goes a long way. It adds a spicy kick to boiling potatoes, corn, or other vegetables when you put a capful in the pot. (240 mL) BOILING SEAFOOD For a dozen crabs or 5 pounds of shrimp or crawfish. Steps: In a large pot add enough water to cover seafood completely, 1 Tbsp. Zatarains Liquid Crab Boil and 5 Tbsp. of salt. Bring to a rolling boil. Add seafood and boil crabs vigorously for 20 minutes, crawfish 15 minutes, and shrimp 2 minutes. Allow seafood to remain in water 5 minutes after boiling. Adding 2 tablespoons of vinegar to the water makes crabs easier to pick. DILL PICKLES Ingredients: 4 lbs. pickling cucumbers 4-1/2 cups water 1 qt. white vinegar 6 Tbsp. ZATARAINS Creole Seasoning 1 Tbsp. dill seed 1 Tbsp. Zatarains Liquid Crab Boil 1 Tbsp. mustard seeds 16 peppercorns Steps: Wash cucumbers. Trim each end of cucumber and slice into 1/8 to 1/4 inch round slices. Pack cucumber slices into 8 hot pint jars. Combine water, crab boil, vinegar, and seasoning in a large saucepan. Bring to a boil. Divide mustard seeds and peppercorns between the jars. Pour the hot brine over the cucumbers, filing to within 1/4 inch of the top. Cap each jar. Process in boiling water for 15 minutes (after returning to a boil). Remove jars and cool on a rack for 12-24 hours. Check lids for proper seal. Yields: 8 pints.
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| Nutrition Data | 0 |
| Size | 8 fl oz. (240 mL) |
| Serving Size | 8 fl oz. (240 mL) |