LOUISIANA-STYLE SHRIMP BOIL
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 7
Steps:
- Fill a 20-quart pot three-quarters full with cold water; add spice mix, thyme, chili pepper flakes, lemon, and onions. Bring water to a rapid boil over high heat.
- Using tongs, carefully add shrimp to pot, and reduce heat to a simmer. Cook, stirring occasionally, until shrimp are opaque and shells are pink, about 7 to 10 minutes. Remove shrimp using a slotted spoon or strainer. Serve hot.
LOUISIANA BOILED SHRIMP (FRANK DAVIS)
If you want the best, ya gotta go with the best. Start with a good base line, then doctor the recipe the way you like it. I believe once a wheel is invented, roll it. You may want to adjust some spokes or change some, but the wheel is already invented, so go with the winner and roll with it! Here's da creole, cajun cook man..he has been doing this a long time, and doesn't mind sharing what comes out the best. This recipe is his, and here is his site to check out da rest.. and to buy his seasonings that you need http://www.frankdavis.com. I reduced his original recipe for 20 pounds of shrimp down to 5 pounds. This came out perfect for everyone! The only other thing I can say is to get out your CD of Steve Riley & The Mamou Playboys - Bon Reve - crank it up and "Laissez les Bon Temps Roulez" (Let the Good Times Roll) Appreciez mon ami!
Provided by OneEyeJack
Categories Cajun
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine and prepare ingredients.
- Set up a high pressure burner, propane tank, and a 40 quart/10 gallon pot.
- (I have an old Miller Lite Keg,16 gallons, with the top cut out, and an old Ford hub cap to cover the hole, that I use.).
- Add the water to the pot and bring it to a roiling boil.
- When the water is ready, drop in the salt, cayenne pepper, onions, garlic, lemons, Frank's seafood boil.
- Boil together all the seasonings ingredients for about 15 minutes to create a rich seafood-boiling stock.
- Put the potatoes in the pot, let the water come back to a boil, and boil the potatoes for 10 minutes.
- After 10 minutes, put the corn into the pot, let the water come back to a boil, and boil them for 5 minutes.
- This technique is known as "back-timing" and is used to make sure every ingredient in the pot comes out perfectly "at the same time".
- Now it's time to add the shrimp. put them ALL into the pot, stir them around briskly (I have a small boat paddle -perfect for this and you don't burn you self) let the water come back to a boil, and boil them for exactly two minutes. When that happens: Immediately turn off the fire, remove the pot from the hot burner grate, and drop into the pot - evenly over the shrimp (which at this point will all be floating) the bag of ice. You will notice at this point that all the shrimp will immediately sink to the bottom of the pot! This is when they start picking up the seasoning (that doesn't happen while they are boiling).
- Now let the shrimp "soak" in the spicy water for at least 12 minutes. After that time, you can begin sampling them, like every 5 minutes or so afterwards, until they "spitefully" and perfectly suit "your" taste.
- All that's left to do is to spread newspaper out on the table, remove all the shrimp from the pot, drain them thoroughly, then place them on the newspaper right down the center of the table, along with the cocktail and remoulade sauces.(see my red sauce for boiled shrimp- knock your sox off - but you can still eat the shrimp).
- Mangia! Welcome to summertime in the backyard!
- This recipe can be doubled while still maintaining both the flavor and seasoning intensity. You can use a natural gas hookup to boil seafood in your back yard, but propane creates a hotter flame and brings the water to a boil much faster.
- Whenever you buy a new propane tank assembly specific for boiling, make sure you get one with a "high pressure regulator." the low pressure kind won't give you the intensity of heat you need to boil volumes of water.
Nutrition Facts : Calories 1647.1, Fat 11.8, SaturatedFat 2.7, Cholesterol 1104.3, Sodium 15289.4, Carbohydrate 250.4, Fiber 36.3, Sugar 17, Protein 149
LOUISIANA SHRIMP BOIL
A shrimp boil is great excuse for a party in Louisiana. Make this easy version in your backyard any day. Photo credit: Julie Deily from The Little Kitchen.
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 12
Steps:
- Pierce potatoes with fork. Microwave on HIGH 4 to 6 minutes or until tender, turning over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Halve potatoes, then cut into 1/8-inch thick slices. Remove husks and silk strands from corn. Cut each ear into 4 pieces.
- Mix butter, lemon juice, mustard, garlic, paprika, black pepper and red pepper in large bowl. Add shrimp, corn, sausage and onion; toss to coat well.
- Place potatoes in even layer in 13x9x3-inch disposable foil pan. Top with shrimp mixture. Arrange shrimp so that they are at the top to avoid overcooking. Cover pan tightly with foil to prevent steam from escaping.
- Place pan on grill over medium-low heat. Close lid. Grill 20 to 25 minutes or until shrimp are pink and vegetables are tender.
Nutrition Facts : Calories 262 Calories
JO'S FROGMORE STEW - SHRIMP BOIL LOUISIANA STYLE
Wonderful 4th of July tradition at our home. This feeds so many people and can easily be doubled or tripled. I have made this several times on top of the kitchen stove instead of outside on the propane cooker. This is an old Southern Living recipe that I have been making for years. You can easily substitute ingredients, this summer I couldn't find crab legs, so I added several pounds of clams....it was wonderful. The type of sausage is up to you. It's a beautiful dish, and the presentation is just amazing. Serve with hot garlic bread and a lot of napkins.
Provided by Jb Tyler
Categories One Dish Meal
Time 1h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large container of a propane cooker halfway with water; add 1/4 cup of Old Bay seasoning. Bring to a boil, (following manufacturer's instructions. ) Add potatoes, return to a boil, and cook 10 minutes. Add onions, sausage, corn; return to a boil and cook 10 minutes or until potatoes are tender. Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Remove with a slotted spoon, or tongs onto a serving platter or traditionally - a newspaper-lined table! Serve with additional Old Bay seasoning and cocktail sauce. and lemon wedges.
- Note: This Frogmore Stew may easily be cooked indoors in a large Dutch oven on a regular cooktop.
Nutrition Facts : Calories 574.6, Fat 23.3, SaturatedFat 7.3, Cholesterol 272.2, Sodium 2188.1, Carbohydrate 42, Fiber 5.2, Sugar 5.4, Protein 48.6
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