Shrimp Boil Dinner Food

SHRIMP BOIL

Steps:

• Cut 2 of the lemons into quarters. Cut the remaining lemon into wedges and reserve the wedges for later use.
• Fill a large pot with 12-14 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
• Add the potatoes to the pot and cook for 10-12 minutes or until just tender. Add the corn and sausage and cook for another 3-4 minutes.
• Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque.
• Drain the shrimp mixture from the pot, reserving 1 cup of the broth.
• Melt the butter and whisk it into the reserved broth. Pour the broth over the shrimp mixture.
• Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve.

WEEKNIGHT SHRIMP BOIL

Steps:

• Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes.
• Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes.
• Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if desired.

SHRIMP BOIL DINNER

Steps:

• Combine hot water, seasoning bags, salt and lemon wedges in a 6-quart pot or Dutch Oven.
• Bring to a boil.
• Cut new potatoes in half. Place in boiling water; cover pot and simmer potatoes for 10 minutes; add corn to the pot.
• Bring water back to a boil; cover and simmer vegetables for 5 minutes.
• Remove vegetables from pot; cover and keep warm.
• Return pot to a boil. Add shrimp. Cook shrimp in boiling water for 3 to 5 minutes or until shrimp turn pink.
• Drain shrimp and serve with new potatoes and corn.
• Serve with cocktail sauce and additional lemon wedges if desired.

SHRIMP BOIL

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.

FOIL-PACKET SHRIMP BOIL

Steps:

• Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
• Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
• Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
• Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
• Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.

SHRIMP BOIL

Steps:

• Fill a large stockpot with 4 quarts water. Squeeze lemons into water; add rinds. Add bay leaves, seasoning, garlic, onions, chile, 1 1/2 teaspoons salt, and thyme. Bring to a boil. Reduce heat, and simmer 10 minutes.
• Add potatoes; simmer 12 minutes. Add corn; simmer 5 minutes. Add shrimp; cover, and simmer until opaque, 3 to 4 minutes. Transfer ingredients to parchment paper or a bowl. Sprinkle with salt; serve with lemon and hot sauce.

SHRIMP BOIL RECIPE BY TASTY

Steps:

• In a small bowl, combine the coriander seeds, mustard seeds, red pepper flakes, dill weed, allspice, salt, and bay leaves.
• Add the spice mix to a large pot with 3 quarts of water, then add the potatoes. Bring to a boil and cook for 15 minutes.
• Add the corn and boil for 10 minutes. Add the sausage and cook for another 5 minutes.
• Remove a potato from the pot and check to see if it's fully cooked. If not, continue to cook them until the potatoes are done.
• Stir in the shrimp and lemon juice. Place the lid on the pot and cook for 3 minutes, or until the shrimp are pink and cooked through.
• Drain the ingredients from the pot. Serve the shrimp boil on a newspaper-lined table, sprinkled all over with parsley, with cocktail sauce and garlic butter on the side.
• Enjoy!

SHEET PAN SHRIMP BOIL RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
• In a small bowl, combine butter, garlic, and Old Bay Seasoning.
• Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
• Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
• Serve immediately with lemon wedges, and sprinkle with parsley.
• Enjoy!

SHEET-PAN SHRIMP BOIL

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the butter and 1/2 teaspoon of the Cajun seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir. Add sausage to potatoes, and move to one side of pan, making room for shrimp and corn.
• In same large bowl, mix remaining 2 tablespoons butter and remaining 1 teaspoon Cajun seasoning. Add shrimp, and toss to coat; stir in frozen corn. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes longer or until shrimp are pink and cooked through and potatoes are browned and fork-tender. Stir to combine.
• Top with lemon slices.

SHEET-PAN SHRIMP BOIL

Steps:

• Heat oven to 425 degrees. Place a rack in the center of the oven.
• Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.
• Prepare the corn: Spread each piece of corn with some of the butter and set aside.
• Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.
• Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.
• Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.
• Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.