CAJUN SHRIMP BOIL
In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''
Provided by Samin Nosrat
Categories seafood, main course
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
- Lay corn on a baking sheet in a single layer, then place in freezer.
- Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
- Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams
CAJUN BOILED SHRIMP
Make and share this Cajun Boiled Shrimp recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix spices well; store in dry place in a tightly covered container; will keep for one month.
- Add salt and shrimp boil spice to the water and bring to a rolling boil.
- Add the shrimp, stirring, and boil for 3 minutes or until shrimp is pink and opaque.
- Mushy shrimp is undercooked; tough shrimp has been overcooked.
- Drain immediately, and run under very cold tap water or chill with ice immediately to stop cooking process.
- Refrigerate until ready to use.
- Shrimp boiled like this can be served in the shell, as an appetizer or main dish, or it can be shelled and used in salads and other dishes.
Nutrition Facts : Calories 392, Fat 10.1, SaturatedFat 1.9, Cholesterol 432, Sodium 11199.6, Carbohydrate 14.4, Fiber 5.5, Sugar 1.2, Protein 60.9
DIRTY DOWN-HOME CAJUN SHRIMP BOIL
Make and share this Dirty Down-Home Cajun Shrimp Boil recipe from Food.com.
Provided by ratherbeswimmin
Categories Cajun
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 32
Steps:
- To make dipping sauce: mix all ingredients together in a bowl; chill until ready to use.
- To boil the shrimp: Bring water and beer to a boil in a very large, heavy pot.
- While the mixture is heating, add in the next 19 ingredients.
- Boil rapidly for 15 minutes.
- Add in the potatoes; boil for 5 minutes.
- Add in the corn; boil for 10 minutes.
- Add in the shrimp and immediately turn off the heat.
- Let pot stand, covered, for about 3-5 minutes or until the shrimp are just cooked.
- Pour the contents of the pot into a huge colander (or two colanders).
- Let the liquid drain away; remove lemons and reserve.
- Pour the contents of the colander out onto serving platters.
- Squeeze reserved lemons over all (if desired).
- Serve hot with dipping sauce.
Nutrition Facts : Calories 828.2, Fat 9.4, SaturatedFat 1.2, Cholesterol 287.1, Sodium 7976.6, Carbohydrate 138.7, Fiber 21.3, Sugar 14.7, Protein 49.6
CAJUN SHRIMP BOIL
Make and share this Cajun Shrimp Boil recipe from Food.com.
Provided by Ackman
Categories Spicy
Time 30m
Yield 1 pound, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp.
- Boil until the shrimp turn pink.
- Peel if need be.
- Serve with Recipe #458602.
Nutrition Facts : Calories 36, Fat 0.3, SaturatedFat 0.1, Cholesterol 4.4, Sodium 792, Carbohydrate 8.4, Fiber 1.8, Sugar 3.4, Protein 1.6
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