At Home Shrimp Boil Food

SHRIMP BOIL

Shrimp Boil image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 lemons, halved, plus wedges for serving
1/2 cup Old Bay Seasoning
8 cloves garlic, smashed
1 large red onion, quartered
6 sprigs fresh thyme
1 pound baby red potatoes
4 ears corn, husked and snapped in half
1 1/4 pounds large shrimp, unpeeled
2 tablespoons unsalted butter
Hot sauce, for serving (optional)

Steps:

Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

AT-HOME SHRIMP BOIL

At-Home Shrimp Boil image

Nothing says shrimp season in Louisiana like a shrimp boil. All of the typical Creole ingredients flavor the water the shrimp is boiled in, which in turn flavors the shrimp. The more flavorful the broth, the more flavorful the shrimp will be, which is why I opt for whole onions, celery, bell pepper, garlic and lemons in addition to the typical dried seasonings. Using shrimp with the heads still attached also helps boost the broth since much of the good, shrimpy flavor comes from the head! Because the crustaceans need a bit of room to bob around in the pot to boil evenly, they are cooked in a huge pot, usually outside. You'll need your largest pot for this at-home version. The longer the shrimp rests in the broth after they've been cooked, the more flavor they'll absorb.

Provided by Vallery Lomas

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 yellow onions, quartered
3 celery stalks, roughly chopped
1 green bell pepper, quartered
2 lemons, quartered
1 head of garlic, sliced in half horizontally
2 bay leaves
1/4 cup kosher salt
2 tablespoons crab seasoning
2 tablespoons creole seasoning
1 tablespoon whole black peppercorns
1 tablespoon cayenne pepper, plus more if desired
1 tablespoon smoked paprika
4 pounds uncooked head-on shrimp in the shell
4 ears corn, husked
1 pound small red potatoes
Hot sauce, for serving
Lemon wedges, for serving

Steps:

Fill the largest pot you have two-thirds full of water and heat over high heat until it reaches a rolling boil.
Add the onions, celery, bell pepper, lemons, garlic, bay leaves, salt, crab seasoning, creole seasoning, peppercorns, cayenne pepper and smoked paprika. Bring back to a rolling boil, then add the shrimp and stir so that they are all submerged in the water. Cook for 1 minute, then turn the heat off, cover the pot and leave it on the hot stove so that the shrimp can absorb the flavors.
Allow the shrimp to soak for 30 minutes, or up to 1 hour. Remove the shrimp by straining them from the liquid and set aside. Return the liquid and other solids to the pot, place over high heat again and heat until the liquid reaches a rolling boil again.
Once boiling, add the corn and potatoes and cook until the potatoes are fork-tender and the corn is tender, about 8 minutes. Remove the corn and potatoes by straining the stock. (You can serve a little stock alongside the shrimp for dipping, and you can also reserve any remaining stock for another use.)
Enjoy the shrimp, corn and potatoes while warm. Serve with hot sauce, lemon wedges and a little stock for dipping if desired.

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From cookingclassy.com
5/5 (33)
カロリー 589 (1 人分)
カテゴリ Main Course

Fill a large pot (about 12 quart) with 4 quarts water. Stir in onion, garlic, Old Bay seasoning, and thyme. Bring mixture to a boil over medium-high heat.
Add potatoes and season with salt (I use 1 Tbsp). Let cook until potatoes are about nearing tender, about 10 - 15 minutes.

At Home Shrimp Boil Food

SHRIMP BOIL

AT-HOME SHRIMP BOIL

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