Weeknight Shrimp Boil Food

EASY WEEKNIGHT SHRIMP BOIL

Steps:

• In a large soup pot, combine water, beer, old bay, onion and lemon and bring to a boil.
• Once boiling, add the potatoes and cook until beginning to get tender, about 11 minutes.
• Add in corn and cook for a few minutes then add in the sausage.
• When the corn is tender (about 6-8 minutes), pull it out and place it in a very large bowl.
• Now make sure you have a gentle simmer going and then drop in the shrimp.
• Cook 2-3 minutes, or until shrimp are cooked through.
• Turn off the heat and quickly transfer the ingredients to the bowl with the corn. I use a spider for this but you could also strain the shrimp boil through a colander.
• Add butter and parsley to the shrimp boil and stir.
• Serve with cocktail sauce, lemon wedges and old bay.

COOLER SHRIMP BOIL

Steps:

• For the shrimp boil: Pour the beer into a very large pot and add 8 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning, garlic and thyme and bring to a simmer. Add the potatoes and cook until they are just tender on the outside but still crunchy within, 6 to 7 minutes.
• Drop the corn and andouille into a 24- to 28-quart BPA-free cooler with a spout. Pour the potatoes and seasoned water over the top and tightly shut the lid. Let sit 10 minutes.
• Add the shrimp and shut the lid again. Let sit 10 to 12 minutes more.
• For the hot sauce butter: Meanwhile, melt the butter in a small saucepan. Remove from the heat and stir in the hot sauce, lemon juice and 1/2 teaspoon salt.
• Drain the shrimp boil and serve with the hot sauce butter. Garnish with parsley.

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.