ONE-POT SHRIMP BOIL WITH CORN AND POTATOES
Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together in a spicy, flavorful broth, which is then used for dipping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.
- Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.
- Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
- Make spicy butter: In a small bowl, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
- Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter, if desired.
Nutrition Facts : Calories 397 g, Fat 4 g, Fiber 7 g, Protein 41 g
SEAFOOD BOIL WITH CORN AND POTATOES
Nothing could be easier or more festive than a big steaming pot of seafood to feed a crowd. If you like, serve it with melted butter and lemon for dipping the seafood and drizzling over the corn and potatoes. Prepared spice mixes for boil usually contain a combination of spices, aromatics and salt and can vary quite a bit, so use package-suggested proportions or taste the water before you add the vegetables and seafood; you want the water to be salty and flavorful but not overpowering.
Time 40m
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a very large pot (at least 10 quarts), combine 8 cups water, spice mix, salt, potatoes and onion.
- Cover and bring to a boil over high heat; boil until potatoes just begin to become tender when pierced with a knife, about 5 minutes.
- Remove lid and layer in corn, clams, mussels and shrimp.
- Reduce heat to medium-high. Cover pot and cook until clams and mussels open and shrimp are just cooked through, about 10 minutes.
- With a slotted spoon, transfer seafood to a platter and corn, onions and potatoes to another bowl or platter. (Discard any clams or mussels that do not open.)
- Pour a few cups of the liquid from the pot over seafood and sprinkle both platters with parsley.
Nutrition Facts : Calories 590 calories, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 375 milligrams, Sodium 2710 milligrams, Carbohydrate 62 grams, Protein 66 grams
CORN AND POTATO BOIL
Inspired by the "boils" celebrated in the South and New England, this completely plant-based Corn and Potato Boil is based on the stars of the show, corn and potatoes, along with lots of dill and garlic.
Provided by The Plant-Powered Dietitian
Categories Entree
Time 28m
Number Of Ingredients 7
Steps:
- Place sweet corn into a large pot. Add potatoes.
- Fill pot with water just to cover the corn and potatoes.
- Add fresh dill, garlic, extra-virgin olive oil, salt, and freshly ground black pepper.
- Cover and bring to a boil. Cook for about 20 minutes, until just tender. Do not overcook, potatoes should be firm and corn should be bright yellow and crisp.
- Drain water* and serve corn and potatoes in pot, or on a large platter. Serve immediately.
- Serve 1 medium potato and 2 pieces of corn per serving.
Nutrition Facts : ServingSize 1 serving, Calories 88 calories, Sugar 3 g, Sodium 6 mg, Fat 3 g, SaturatedFat 2 g, UnsaturatedFat 1 g, Carbohydrate 15 g, Fiber 2 g, Protein 2 g
STEAK, CORN AND POTATOES WITH GARLIC BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet.
- Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside.
- Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
- While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice.
- Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter.
DAVE'S LOW COUNTRY BOIL
Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!
Provided by Lisa
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
- Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g
OLD BAY® SEAFOOD BOIL
This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.
Provided by Brian Sapp
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 14
Number Of Ingredients 14
Steps:
- Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
- Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
- Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.
Nutrition Facts : Calories 737.9 calories, Carbohydrate 35.3 g, Cholesterol 323.6 mg, Fat 42.8 g, Fiber 5.3 g, Protein 52.8 g, SaturatedFat 19.4 g, Sodium 5130 mg, Sugar 5.4 g
MILD-STYLE SHRIMP BOIL WITH CORN AND RED POTATOES
Steps:
- Combine boiling water and bouillon cubes in a large pot and stir until dissolved. Add 8 additional cups of water, onion, garlic, bay leaves, cloves, butter, salt, coriander seeds, dill seeds, mustard seeds, celery seeds, allspice, and peppercorns and bring to a boil, about 5 minutes. Reduce heat to medium and simmer for 20 minutes.
- Squeeze lemon juice into the pot and add lemon to the pot as well. Add potatoes and cook for 14 minutes. Add corn and cook 6 minutes more. Add shrimp and cook until opaque, about 3 minutes. Remove pot from heat.
- Add ice cubes to the pot with the shrimp boil and let sit for 5 minutes.
- For a traditional shrimp boil, place several layers of newspaper on the dining table. Use a slotted spoon to transfer shrimp, potatoes, and corn onto the center of the table for everyone to reach, grab, and enjoy. For a tidier take, place several layers of newspaper on a baking sheet. Place shrimp, potatoes, and corn on top of the sheet and place the sheet on the dining table for everyone to serve themselves. If you are a neat freak, place shrimp, potatoes, and corn in a serving dish to pass at the table.
Nutrition Facts : Calories 584.6 calories, Carbohydrate 86.5 g, Cholesterol 201.3 mg, Fat 15.4 g, Fiber 11 g, Protein 30.9 g, SaturatedFat 8 g, Sodium 2929.1 mg, Sugar 7.9 g
LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE
You'll need your favorite seafood seasoning and your biggest pot for this boil (also called Frogmore Stew, One-Pot, or Farmer's Seafood Boil) brimming with plump shrimp, sweet corn, smoky sausage, and tender potatoes. Call all your friends and spread out some newspaper for a fun, roll-up-your-sleeves meal that will feed a crowd.
Provided by Rhoda Boone
Categories Small Plates Boil Shrimp Potato Corn Sausage Dinner Quick & Easy Lemon Kid-Friendly One-Pot Meal
Yield 10-12 servings
Number Of Ingredients 23
Steps:
- Cook the shrimp boil:
- Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
- Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
- Make the cocktail sauce:
- Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
- Make the lemon-butter sauce:
- Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
- Serve the shrimp boil:
- Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
- Do Ahead
- Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
SHRIMP BOIL WITH CORN AND POTATOES
This Classic Shrimp Boil with Corn and Potatoes recipe is as tasty as it is satisfying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze juice from the lemons into water, then add the halves. Add onions, garlic, and spice bundle.
- Add potatoes to pot, reduce heat, and simmer, covered, until potatoes are almost tender, about 10 minutes. Add corn; continue cooking 5 minutes more.
- Stir in shrimp, submerging them completely. Cover partially, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the shrimp and vegetables in a large colander, discarding remaining liquid.
- Make spicy butter: In a small saucepan, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
- Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter and lemon wedges, if desired.
More about "corn and potato boil food"
HERB BUTTERED POTATOES AND CORN RECIPE | MYRECIPES
From myrecipes.com
CAJUN SAUSAGE BOIL RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
SHRIMP BOIL RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
*BEST* CLASSIC SHRIMP BOIL! – A COUPLE COOKS
From acouplecooks.com
LOUISIANA BLUE CRAB BOIL WITH CORN AND POTATOES
From louisianaseafood.com
SEAFOOD BOIL RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
SEAFOOD BOIL WITH GARLIC BUTTER SAUCE | DIETHOOD
From diethood.com
EASY & DELICIOUS SHRIMP AND SAUSAGE BOIL - THE …
From thewickednoodle.com
SHRIMP BOIL - CAFE DELITES
From cafedelites.com
NIGEL SLATER’S RECIPE FOR SWEET POTATO AND CHORIZO | FOOD - THE …
From theguardian.com
17 SUMMER RECIPES OUR FOOD STAFF CAN’T WAIT TO MAKE
From nytimes.com
LOUISIANA BOILED TURKEY NECKS RECIPE - COOP CAN COOK
From coopcancook.com
HOW TO EAT CRAWFISH LIKE A PRO AT YOUR NEXT SEAFOOD BOIL - FOOD …
From foodrepublic.com
SHRIMP BOIL RECIPE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
10 BEST CAJUN BOILED POTATOES AND CORN RECIPES | YUMMLY
From yummly.com
MANGO SALSA, CORN SALSA AND MORE: 5 DELICIOUS SALSA SALADS
From food.ndtv.com
31 BEST CORN RECIPES - BEST IDEAS FOR CORN - COUNTRY LIVING
From countryliving.com
WHAT TO COOK: MAKING MEALS WITH FOOD SCRAPS - ABC EVERYDAY
From abc.net.au
5 QUINOA BOWL RECIPES FOR HEARTY, HEALTHFUL AND QUICK MEALS
From washingtonpost.com
RECIPES FOR SPRING’S SNAPPIEST GREEN VEGETABLE
From latimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love