Seafood Boil With Corn And Potatoes

ONE-POT SHRIMP BOIL WITH CORN AND POTATOES

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.

SEAFOOD BOIL WITH CORN AND POTATOES

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.

SEAFOOD BOIL WITH CORN, POTATOES AND SAUSAGE RECIPE - (4.4/5)

Steps:

• 1. In a large pot bring 6 quarts of water to a boil. 2. When water is at a full boil reduce heat add crab boil seasoning, Old bay seasoning, fennel seeds, peppercorns, red pepper flakes, salt and lemons. (I put the fennel seeds, peppercorns and pepper flakes in a tea leaf strainer). 3. Return to a boil, add potatoes, onions and sausage boil for ten minutes. 4. Add corn boil for 5 minutes, add clams and shrimp boil for 5 more minutes. 5. Remove with slotted spoon to large pasta bowl, sprinkle with creole seasoning, (as much as you like) toss and enjoy.

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.

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.

LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE

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.

DAVE'S LOW COUNTRY BOIL

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!

NO-BOIL SHRIMP BOIL

Steps:

• Preheat the oven to 400 degrees F.
• Add the potatoes, 1 teaspoon seafood seasoning and 1 tablespoon olive oil to a mixing bowl. Toss to coat the potatoes in the oil and seasoning. Add the potatoes to a rimmed baking sheet. Bake until the potatoes are slightly browned and tender, but still have some resistance when pierced with a fork, 10 to 15 minutes.
• In the meantime, add the butter, garlic and remaining 4 tablespoons olive oil to a small saucepan. Heat over medium heat until the butter is melted. Add the shrimp and corn to a large mixing bowl. Add the butter mixture and remaining tablespoon seafood seasoning. Toss everything together so the shrimp and corn are covered in the seasoning.
• Remove the baking sheet from the oven and add the shrimp, corn and sliced andouille sausage.
• Transfer back to the oven and cook until the shrimp is cooked through and the corn is tender, another 15 minutes.
• Remove the baking sheet from the oven and top with the juice of 1 lemon and the chopped parsley. Serve with extra lemon wedges on the side.

SHRIMP SEA FOOD BOIL WITH CORN AND POTATOES RECIPE

Steps:

• In a largepot, bring water, Old Bay seasoning, and salt to a boil over high heat. Addcorn, reduce heat to medium-high so that water is at a low boil, and cook for 4minutes.
• Add potatoesand kielbasa and cook until potatoes are almost tender when pierced with thetip of a small knife, about 5 minutes. Add butter and garlic. Increase heat tohigh until boiling, then reduce heat so that mixture bubbles gently. Cook for 15 minutes more.
• Add lemonsand shrimp to pot, pushing them down into liquid so they are mostly submerged(do not stir). Cover pot and cook until shrimp are opaque throughout, about 5minutes.
• Transfercontents of pot to a large bowl or platter with slotted spoon. Let rest for 10minutes, then serve immediately.