Old Bay Seasoning Seafood Boil

OLD BAY SHRIMP BOIL

Steps:

• In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil.
• Add potatoes and onions; cook over high heat for 8 minutes.
• Add smoked sausage; continue to cook on high for 5 minutes.
• Add corn to pot; continue to boil for 7 minutes.
• Add shrimp in shells, cook for 4 minutes.
• Drain cookin liquid; pour contents of pot into several large bowl or shallow pails.
• Sprinkle with additional Old Bay.

BEER-BOILED SHRIMP WITH OLD BAY®

Steps:

• Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
• Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

OLD BAY® SEAFOOD BOIL

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.

OLD BAY® STEAMED SHRIMP WITH COCKTAIL SAUCE

Steps:

• In a medium saucepan mix vinegar water and OLD BAY. Bring to boil on medium heat. Gently stir in shrimp then cover.Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.Serve immediately or refrigerate until hungry guests arrive. Best served with punchy cocktail sauce and lively conversation.

THE ORIGINAL OLD BAY SHRIMP BOIL SHRIMP FEST

Steps:

• Bring water, beer, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes. Stir in shrimp. Cook 4 minutes or just until shrimp turn pink. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, if desired.

OLD BAY SHRIMP BOIL

Steps:

• Rinse and peel the shells from the shrimp, leaving the tails intact.
• Add the water, cider vinegar, and old bay seasoning to a large stockpot and bring to a boil over medium high heat.
• Add the shrimp to the boiling water solution and simmer for 3 minutes, or until the shrimp turn pink and is no longer opaque.
• Drain cooking liquid from the shrimp and allow to cool.
• Pour contents of pot onto a large platter and garnish with lemon wedges, fresh parsley, and sprinkle with additional old bay seasoning if desired.
• Chill until ready to serve.

BEST LOW COUNTRY BOIL RECIPE

Steps:

• Fill a large pot with about 4 quarts of water. Add old bay seasoning, quartered lemons, smashed garlic, potatoes, and onions. Then bring to a boil.
• Boil for about 10 minutes or until potatoes are just beginning to become tender.
• Add the corn and sausage. Cook for 4-5 more minutes.
• Add the shrimp and cook for about 2 minutes until the shrimp becomes pink and opaque.
• Turn off the heat and reserve 1 cup of the broth.
• Drain the liquid, and transfer the shrimp and vegetables to a platter or dump onto newspaper.
• Serve with reserved broth, optional melted butter, and chopped parsly.

SEAFOOD BOIL

Steps:

• In a large pot, add 16 cups of water, butter, lemon slices, minced garlic and Old Bay seasoning. Bring to a boil over high heat.
• Reduce heat to medium, add potatoes and corn. Cook for 8-10 minutes.
• Add crab legs to the pot, cook for 5 minutes.
• Add mussels and sausage to the pot, cook for 5 more minutes.
• Add shrimp to the pot. Turn off heat and place a lid on. Let it sit for 10-15 minutes, the shrimp will cook during this time in the hot broth.
• While seafood boil is sitting, make the buttery Old Bay sauce by combining melted butter, lemon juice, paprika, chopped parsley, and Old Bay seasoning. Whisk all ingredients until well combined.
• Drain seafood boil from the pot and serve on a large sheet pan or large serving dish. Spoon the buttery Old Bay sauce over seafood boil and serve with additional lemon wedges.

THE ORIGINAL OLD BAY® SHRIMP BOIL SHRIMP FEST

Steps:

• Bring water, beer, OLD BAY and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes.
• Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.
• Drain cooking liquid. Pour contents of pot into large serving bowl or platter or mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning if desired.

CAJUN SEAFOOD BOIL

Steps:

• In a large stockpot, warm the butter over medium heat until melted. Add chopped onion and saute for 2-3 minutes, or until just beginning to turn translucent.
• Add in the garlic, old bay seasoning, Cajun seasoning, bay leaves, lemon juice, salt and pepper, and water. Stir to mix and bring to boil over medium-high heat.
• Once your water is boiling, add the potatoes (leave whole if small, halve or quarter to have evenly sized potatoes) and cook covered for about 10 minutes or until starting to get tender. *Reduce heat if necessary to prevent boiling over.
• Add the corn and smoked sausage, cover, and cook for an additional 5 minutes. Then add the crawfish and shrimp, return the cover and turn off the heat. Let the pot sit undisturbed for 5 minutes while you make the garlic butter sauce.
• Bring a skillet to medium heat, add the butter and melt. Add diced onion and saute for 2-3 minutes, then add the garlic and continue sauteing for an additional minute.
• Add the Cajun seasoning along with lemon juice and zest, then stir to incorporate. Serve on the side, or toss the drained seafood boil in the lemony garlic butter sauce.