Owner`s manual

Boiled Shrimp
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 10 lbs. shrimp
Ingredients:
10 lbs. Fresh Shrimp Head on
3 tbsps. Cayenne Pepper
1/4 cup Table Salt
1/4 cup “Original” Louisiana Brand Hot Sauce
2 Lemons, Quartered
1 Onion ,Halved
3/4 lb. Small Potatoes (about 2 inches in diameter)
1 Head of Garlic (not separated into cloves)
3 Ears of Corn, Shucked
Method:
Put 4 gallons of water in Cajun Injector® Fryer and set temperature to 400°F. While water is boil-
ing, rinse shrimp with cold water and place in fryer basket. When water is boiling add cayenne,
salt, hot sauce, lemons, and onions and boil 5 minutes. Add potatoes and garlic, boil until tender,
about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm,
covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn
with tongs to platter and keep warm, covered with foil. Return water to a boil. Place baskets with
shrimp slowly into water return to a boil and cook shrimp until just cooked through, about 7 min-
utes or until pink. Remove basket from water and hang on clip and let drain a few minutes. Serve
with favorite cocktail sauce.
Boiled Vegetables
Prep time: 15 minutes
Cook time: 20 minutes
Servings: N/A
Ingredients:
3 tbsps. Cayenne Pepper
1/4 cup Table Salt
1/4 cup “Original” Louisiana Brand Hot Sauce
2 Lemons, Quartered
4 Onions ,Halved
1 lb. Small Potatoes (about 2 inches in diameter)
1 Head of Garlic (not separated into cloves)
6 Ears of Corn, Shucked
Method:
Put 4 gallons of water in Cajun Injector® Fryer and set temperature to 400°F. While water is
boiling, clean vegetables. When water is boiling add cayenne, salt, hot sauce, and onions.
Boil for 5 minutes. Add potatoes and garlic; boil until tender, about 15 minutes. Transfer pota-
toes and garlic with a large sieve to a large platter and keep warm, cover with foil. Add corn
to boiling water and cook until tender, about 5 minutes. Remove with tongs and serve with
the rest of the vegetables.