Shrimp Boil Menu Recipes

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.

Steps:

• 1. 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. 2. 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.

Steps:

• COMBINE THE WATER with carrot, celery, lemon juice and reserved lemon half, thyme, peppercorns, and a generous amount of salt, in a large (5-quart) stockpot. Bring to a rolling boil, then add shrimp. When the water is almost at a boil again, which should take about 1 1/2 minutes, the shrimp should be bright pink and curled; immediately remove the shrimp with a slotted spoon, and serve.
• If you plan on serving the shrimp cold, in shrimp cocktail or salad, immediately shock them in an ice-water bath to stop the cooking. Peel and devein, if desired (page 122). Chill in the refrigerator, covered, until ready to serve, up to 1 day.
• Using the side of a chef's knife, mash 1 small garlic clove with 1/4 teaspoon coarse salt to form a paste. Pulse 2 coarsely chopped medium tomatoes (1 3/4 cups) in a food processor until coarsely pureed. Transfer to a fine mesh sieve and let drain for 10 minutes, reserving liquid. Return tomatoes to food processor. Add 4 1/2 teaspoons freshly grated horseradish (or to taste), 1/2 teaspoon finely grated lemon zest, 1 tablespoon plus 1 teaspoon fresh lemon juice, 1 teaspoon coarse salt, 1 1/4 teaspoons Worcestershire sauce (or to taste), 1 1/2 teaspoons Tabasco sauce (or to taste), and the garlic paste. Pulse to combine. Add 2 tablespoons extra-virgin olive oil and process until combined. Add up to 1/4 cup reserved liquid to mixture to adjust to desired consistency. Chill until ready to serve. (Makes about 3/4 cup)
• Cooking the shrimp in their shells will increase the flavor-and is necessary for peel-and-eat servings. But when used in salads or shrimp cocktail, the shrimp will have a neater appearance if peeled and deveined before cooking (the shells slip off easier when raw).