CLASSIC OUTDOOR SHRIMP BOIL
Loaded with shrimp, sausage, corn and potatoes, this Low Country boil will feed a crowd.
Provided by Food Network Kitchen
Time 1h15m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Pour the beer into a 44-quart outdoor boil pot (see Cook's Note) and add 16 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil.
- Add the potatoes and cook until they are just tender, about 10 minutes. Add the corn and andouille sausage and simmer until heated through, about 10 minutes. Add the shrimp and cook until pink, about 5 minutes.
- Carefully drain the low country boil and transfer to a large serving platter, rimmed sheet pan or straight on the table covered in paper. Drizzle with melted butter, then top with the parsley. Serve with lemon wedges, melted butter and hot sauce.
SHRIMP BOIL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
CLASSIC N'AWLINS SHRIMP BOIL
No self-respecting resident of Louisiana will need this recipe! Everyone in this state has his or her own method (complete with secret ingredients-I know one guy who uses Tang, the powdered orange drink) for boiling shrimp, crab, and crayfish. For outsiders, here's a brief rundown of the basics. Start with the freshest, sweetest shrimp available. I love to add spicy sausage and potatoes to the pot, but by all means, omit or add what you like (even Tang). The peeling process may throw some people off, but that's part of the fun. This recipe calls for 2 pounds of shrimp, so you can get a feel for it before you move up to the more common 20-pound party batch. If you can get your hands on some crabs or crayfish, you will need to go a bit stronger on the seasoning and the cooking time, as those hard shells need more spice and more time to absorb the other flavors.
Yield makes 8 to 12 servings
Number Of Ingredients 15
Steps:
- If you're not using the commercial crab boil, wrap the seasonings in cheesecloth and use kitchen twine to secure the bundle. Place the spices, 1 gallon water, salt, lemons, cayenne, garlic, onion, and potatoes in a large pot (squeeze the lemons over the water as you throw them in), and bring to a boil. Reduce the heat and simmer at least 10-15 minutes, until the potatoes are just about cooked through. Return the heat to boiling and add the sausage and shrimp. Cook for 5-7 more minutes, until the shrimp are cooked through (they will turn bright pink).
- Drain the pot carefully, to serve hot or at room temperature. Remove the cheesecloth bag and lemons, if desired, and then serve the shrimp, garlic, sausage, and potatoes in a large bowl, or just dump them out on a table covered with newspaper and get peeling! If you are using the shrimp for salad or another recipe, cool it completely, then peel and refrigerate until ready to use.
BBQ SHRIMP NAWLINS STYLE
YUM Don't know where I got the recipe, but it is really good. Add a salad or pasta for a wonderful meal.
Provided by Gloria 15x
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Combine butter, olive oil, chili sauce, lemon juice, Worcestershire sauce, garlic, parsley, liquid smoke, oregano, paprika, and Tabasco sauce. Add salt, pepper and cayenne to taste.
- Bring mixture to a simmer, stirring constantly; simmer 5 minutes.
- Add shrimp. Turn to high and cook, stirring often about 5 minutes or until shrimp curl and turn pink. DO NOT OVERCOOK.
- Serve immediately with lots of napkins.
Nutrition Facts : Calories 620.5, Fat 56.5, SaturatedFat 25, Cholesterol 224.6, Sodium 809.9, Carbohydrate 10.2, Fiber 2.1, Sugar 4, Protein 19.2
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