SHRIMP BOIL
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 4 portions
Number Of Ingredients 8
Steps:
- Over high heat, bring 2 gallons water, 1/4 cup seafood seasoning and 1/8 Cajun spice to a boil. Add the potatoes and corn and cook until potatoes are soft to the touch, 15 to 18 minutes. Next, add the onions and continue to cook for 2 minutes. Next, add the sausage and shrimp and cook until the shrimp are bright pink, a final 3 to 5 minutes. Remove from the water with a strainer.
- Next, in a large bowl, blend the remaining 1/4 cup seafood seasoning, 1/8 cup Cajun spice with the butter. Whisk together and toss with the cooked boil, tossing to well coat. Serve.
OLD BAY SHRIMP BOIL
Every year in May we have a big Shrimp Boil. I got this recipe from Old Bay and we love it. Roll up your sleeves and dig in.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
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.
AIR FRYER SHRIMP "BOIL"
All the flavors you love in a shrimp boil in a fraction of the time and with a lot less mess. No need to wait for a pot of water to boil just to stand over it making sure it doesn't boil over. Air fryer to the rescue! While this is a less messy version, the way I chose to cut the corn still lets you dig in and get your hands messy for that authentic touch. The cob creates a perfect handle for holding while the kernels face upright for easy access.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Place potatoes in a microwave-safe bowl. Add water and microwave on high for 5 minutes. Run the bowl under cold water until potatoes are cool enough to touch.
- Slice potatoes in half lengthwise and place in a large bowl. Add sausage, corn, and onion. Mix in 3 tablespoons olive oil and 2 teaspoons seafood seasoning; stir to coat.
- Place shrimp in a separate bowl and add remaining 1 tablespoon olive oil and 1 teaspoon seafood seasoning; stir to coat.
- Place 1/2 of the potato mixture in the basket of the air fryer and cook for 10 minutes. Stir and cook for another 5 minutes. Add 1/2 of the shrimp and cook until potatoes are tender, sausage is cooked through, and shrimp are bright pink on the outside and meat is opaque, about 5 more minutes. Transfer to a serving plate and repeat with remaining potato mixture and shrimp. Serve with lemon wedges.
Nutrition Facts : Calories 504.9 calories, Carbohydrate 29.7 g, Cholesterol 205.1 mg, Fat 31.2 g, Fiber 4.7 g, Protein 28.9 g, SaturatedFat 7.7 g, Sodium 1129.8 mg, Sugar 3.1 g
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
SHRIMP BOIL
This classic shrimp boil contains fresh shrimp, potatoes, corn and sausage, all boiled in a flavorful broth. An complete meal in one pot that's perfect for feeding a crowd!
Provided by Sara Welch
Categories Main
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 479 kcal, Carbohydrate 36 g, Protein 45 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 450 mg, Sodium 1892 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
SHRIMP, SWEET CORN AND NEW POTATO BOIL
Both family and friends will enjoy this special one-pot meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Mix water, salt and bag of crab boil mixture in 4-quart Dutch oven. Cover and heat to boiling. Add potatoes and corn. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes or just until potatoes are tender and corn is bright yellow.
- Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
- Drain potatoes, corn and shrimp; discard crab boil bag. Place corn and potatoes on serving platter; drizzle with melted butter. Arrange shrimp on platter; squeeze juice from lemon wedges over shrimp. Sprinkle with pepper and parsley; serve with cocktail sauce.
Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 185 mg, Fiber 5 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg
SEAFOOD BOIL
This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that's perfect for feeding a crowd!
Provided by Sara Welch
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
- Fill a large pot with 14-16 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 8 minutes.
- Add the lobster tails and cook for 5 minutes.
- Add the clams, crab, and corn, and cook for 5 minutes.
- Add the shrimp and sausage and cook for 2-3 minutes.
- Drain the seafood mixture from the pot, reserving 1 cup of the broth.
- Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
- Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.
Nutrition Facts : Calories 479 kcal, Carbohydrate 36 g, Protein 45 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 450 mg, Sodium 1892 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
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
CRAB AND SHRIMP BOIL WITH NEW POTATOES
Steps:
- Bring the water to a boil in a very large stockpot. Add the Old Bay, salt, garlic, chile flakes and parsley and boil for 10 minutes to infuse. Add the potatoes and cook another 10 minutes. Add the crabs; cook 10 minutes more, or until the crabs are cooked through. Carefully remove the crabs with tongs; then add the shrimp and cook for 2 to 3 minutes, or until just opaque. Drain immediately. Serve the crab, shrimp and potatoes with melted butter, toasted bread and lemon wedges.
ZATARAIN'S® SHRIMP BOIL RECIPE
This shrimp boil recipe is a seafood lover's dream! One of the most classic Southern summer favorites, this easy to make one-pot dish is just as impressive as it is flavorful. Featuring hints of red pepper, paprika and lemon juice, this meal has a deep flavor that's reminiscent of its Southern roots. Make it the ultimate New Orleans-flavored feast by mixing water and a package of Zatarain's Preseasoned Crab Boil in a large stockpot. Once boiling, add in your choice of baby potatoes, andouille or smoked sausage, corn on the cob, celery, yellow onions and garlic. Allow the flavors to blend together for about 15 minutes and then add a few squeezes of lemon juice and handfuls of tender shrimp for the grand finale! Make your boil even tastier with melted seasoned butter for dipping. If you'd like to add a touch of color and freshness, pair your boil with a light cucumber and tomato salad or a summertime favorite, arugula and peach salad.
Provided by Zatarain's
Categories Entrees,
Yield 12
Number Of Ingredients 10
Steps:
- Mix water and Crab Boil in large (10 to 12 quart) stockpot. Bring to boil on high heat. Stir in sausage, potatoes, celery, onions and garlic. Return to boil; cover. Boil 15 minutes.
- Squeeze juice from lemons into the water and add lemons into the pot. Stir in shrimp. Return to boil; cover. Boil 1 minute.
- Turn off heat. Stir in corn. Let stand 5 minutes. Drain well and serve.
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.
SHRIMP SEA FOOD BOIL WITH CORN AND POTATOES RECIPE
A Tasty sea food boil recipe made with shrimp, corn and potatoes
Provided by Patrick
Categories Main Course
Time 1h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 627 kcal, ServingSize 1 serving
SHEET PAN SHRIMP BOIL
Easiest shrimp boil ever! And it's mess-free using a single sheet pan. That's right. ONE PAN. No newspapers. No bags. No clean-up!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 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; drain well. In a small bowl, combine butter, garlic and Old Bay seasoning. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. Serve immediately with lemon wedges, garnished with parsley, if desired.
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2.9/5 (298)Total Time 45 minsServings 6Calories 529 per serving
- Make the Cajun Butter: In a small pot, melt the butter over medium heat. Stir in the chile powder, paprika, garlic powder, black pepper, thyme, oregano, cayenne pepper and red-pepper flakes; heat for 30 seconds to 1 minute. Set aside.
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- Assemble the Skewers: Arrange 3 shrimp, 3 pieces of sausage, 3 potatoes and 2 pieces of corn on each skewer.
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- Bring 4 quarts water and first 7 ingredients to a boil in a 12-quart stockpot. Add potatoes; simmer 15 minutes. Add corn and sausage; simmer 8 minutes. Add shrimp, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor.
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Reviews 2Category Main CourseCuisine AmericanTotal Time 45 mins
- In a large stockpot, add beer, water, butter if using, Zatarain's seasoning, salt, cayenne and potatoes. Bring to a boil and cook for 10 minutes.
- Toss in shrimp and cook 5 more minutes. Drain. Sprinkle with additional Zatarain's or Old Bay seasoning for more spice, if desired.
- Serve in a large bowl or toss onto a newspaper covered table and dig in. Serve with lemon wedges and cocktail sauce for shrimp and melted butter for corn.
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5/5 (2)Total Time 55 minsServings 8Calories 200 per serving
- Lay a double layer 10-in. (25 cm) square piece of cheesecloth on a clean work surface. Place spices in middle and fold cloth over. Crush spices with rolling pin, gather up edges of cloth, twist and tie tightly with butcher twine. Trim off excess cloth if necessary and set aside.
- Preheat barbecue to high. Using a large, covered oven-safe stock pot, bring 16 cups (4 L) water to a boil on barbecue. Squeeze in lemon juice before adding lemon to pot. Add onion, garlic, 1 tsp (5 mL) salt and spice bundle. Reduce heat to medium and simmer uncovered with barbecue lid closed, 10 min.
- Add potatoes to pot, cover, close lid and cook until almost tender, 10 min. Add corn and sausages and simmer uncovered with lid closed for 10 to 15 min. more, until potatoes and corn are cooked.
- Remove pot from barbecue, add shrimp, submerging in broth, cover and let stand until shrimp are cooked through, 3 to 4 min. Reserve 2 cups (500 mL) broth for dipping, then carefully drain mixture. Transfer shrimp boil to platter, season with remaining salt, garnish with lemon wedges and serve immediately.
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- Fill large pot with water. Quarter two lemons and add to the water. Then add onion, garlic and seafood seasoning to water. Bring water to boil.
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- In a large pot with water, cook potatoes until they become tender. In a separate pot with boiling water, cook corn for about 10 minutes.
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