Shrimp Boil With Sausage And Spinach 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.

CAJUN SHRIMP BOIL

Steps:

• Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
• Lay corn on a baking sheet in a single layer, then place in freezer.
• Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
• Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

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.

SHRIMP AND SAUSAGE BOIL

Steps:

• in a 12 to 16 quart pot, bring 2 gallons water to boiling.
• Add shrimp or crab boil and Old Bay Seasoning; reduce heat.
• Simmer, uncovered, 10 minutes.
• Add potatoes, a few at a time, allowing water to continue simmering.
• Simmer 7 to 10 minutes, untl nearly tender.
• Add corn; simmer, uncovered, 5 minutes.
• Add sausage and shrimp.
• Simmer 3 to 5 minutes, until shrimp are almost opaque (do not overcook shrimp) and sausage is heated through; drain.
• Transfer to large platter.
• Add lemon halves and sprinkle with parsley.
• Serve hot or within 1 hour of cooking.
• Pass Garlic Mayo and Cocktail Sauce.

SPICY SHRIMP AND SAUSAGE BOIL

Steps:

• In a large pot, combine chile, celery, onion, garlic, 1 tablespoon seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
• Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes. Reserve 1/4 cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.