Kitchen Shrimp Boil Recipes

SUNNY'S SHEET PAN SHRIMP "BOIL"

Steps:

• Microwave the bag of potatoes for 6 minutes, then cut potatoes in half or quarters, depending on the size.
• Add the corn, lemon, potatoes, sausage, butter and thyme to a large bowl. Toss together and place everything on the sheet pan with the corn standing on end and the sausage pieces sliced-side down.
• Preheat oven to 400 degrees F.
• Make a pouch using 2 sheets of aluminum foil, sealing the edges very well. Place the shrimp in the pouch and add the seafood seasoning. Add the beer and close the pouch. Place the pouch on the sheet pan, atop the sausage and vegetables. Place the sheet pan in the oven and roast until the potatoes are soft and the sausage is sizzling, 35 to 45 minutes. Remove from the oven and carefully open the shrimp pouch. Pour the pouch over the sheet pan and serve.

SLOW-COOKER SHRIMP BOIL

Steps:

• Put the potatoes, garlic, bay leaves, onions, 2 tablespoons of the seafood seasoning and 4 cups water in the insert of a 6-quart slow cooker. Stir to combine. Cover with a lid and cook on low heat for 4 hours.
• Remove the lid and switch to high heat. Gently stir in the corn, shrimp, sausage and the remaining 2 tablespoons seafood seasoning. Cover with a lid and cook until the shrimp turn opaque and the sausage is warm through, 30 to 45 minutes. Gently stir in the parsley and lemon juice.
• Serve directly from the slow cooker or pour into a large serving bowl and serve immediately with crusty bread.

SHEET PAN SHRIMP BOIL RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• 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 and drain well.
• In a small bowl, combine butter, garlic, and Old Bay Seasoning.
• Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
• Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
• Serve immediately with lemon wedges, and sprinkle with parsley.
• Enjoy!

CLASSIC OUTDOOR SHRIMP BOIL

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.

FOIL-PACKET SHRIMP BOIL

Steps:

• Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
• Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
• Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
• Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
• Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.

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.

SHRIMP BOIL RECIPE BY TASTY

Steps:

• In a small bowl, combine the coriander seeds, mustard seeds, red pepper flakes, dill weed, allspice, salt, and bay leaves.
• Add the spice mix to a large pot with 3 quarts of water, then add the potatoes. Bring to a boil and cook for 15 minutes.
• Add the corn and boil for 10 minutes. Add the sausage and cook for another 5 minutes.
• Remove a potato from the pot and check to see if it's fully cooked. If not, continue to cook them until the potatoes are done.
• Stir in the shrimp and lemon juice. Place the lid on the pot and cook for 3 minutes, or until the shrimp are pink and cooked through.
• Drain the ingredients from the pot. Serve the shrimp boil on a newspaper-lined table, sprinkled all over with parsley, with cocktail sauce and garlic butter on the side.
• Enjoy!

KITCHEN SHRIMP BOIL

Steps:

• Slice the chourice diagonally into 2-inch thick chunks.
• In a large stockpot, place chourice, pork sausage and hot dogs on the bottom.
• Next, place potatoes, onions, and corn in pot.
• Add beer and enough water to cover all.
• Add seasoning and garlic; Cover and bring to boil.
• Continue to boil for 30-45 minutes until potatoes are fork tender.
• Add shrimp the last 5 minutes of cooking.
• With a slotted spoon, remove all ingredients into a large bowl; pour a small amount of broth over all.
• Serve with individual cups of melted butter and stick butter for the corn and potatoes.