SEAFOOD BOIL WITH CORN AND POTATOES
Nothing could be easier or more festive than a big steaming pot of seafood to feed a crowd. If you like, serve it with melted butter and lemon for dipping the seafood and drizzling over the corn and potatoes. Prepared spice mixes for boil usually contain a combination of spices, aromatics and salt and can vary quite a bit, so use package-suggested proportions or taste the water before you add the vegetables and seafood; you want the water to be salty and flavorful but not overpowering.
Time 40m
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a very large pot (at least 10 quarts), combine 8 cups water, spice mix, salt, potatoes and onion.
- Cover and bring to a boil over high heat; boil until potatoes just begin to become tender when pierced with a knife, about 5 minutes.
- Remove lid and layer in corn, clams, mussels and shrimp.
- Reduce heat to medium-high. Cover pot and cook until clams and mussels open and shrimp are just cooked through, about 10 minutes.
- With a slotted spoon, transfer seafood to a platter and corn, onions and potatoes to another bowl or platter. (Discard any clams or mussels that do not open.)
- Pour a few cups of the liquid from the pot over seafood and sprinkle both platters with parsley.
Nutrition Facts : Calories 590 calories, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 375 milligrams, Sodium 2710 milligrams, Carbohydrate 62 grams, Protein 66 grams
SEAFOOD BOIL WITH CORN, POTATOES AND SAUSAGE RECIPE - (4.4/5)
Provided by Pikachutherecipereader
Number Of Ingredients 12
Steps:
- 1. In a large pot bring 6 quarts of water to a boil. 2. When water is at a full boil reduce heat add crab boil seasoning, Old bay seasoning, fennel seeds, peppercorns, red pepper flakes, salt and lemons. (I put the fennel seeds, peppercorns and pepper flakes in a tea leaf strainer). 3. Return to a boil, add potatoes, onions and sausage boil for ten minutes. 4. Add corn boil for 5 minutes, add clams and shrimp boil for 5 more minutes. 5. Remove with slotted spoon to large pasta bowl, sprinkle with creole seasoning, (as much as you like) toss and enjoy.
LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE
You'll need your favorite seafood seasoning and your biggest pot for this boil (also called Frogmore Stew, One-Pot, or Farmer's Seafood Boil) brimming with plump shrimp, sweet corn, smoky sausage, and tender potatoes. Call all your friends and spread out some newspaper for a fun, roll-up-your-sleeves meal that will feed a crowd.
Provided by Rhoda Boone
Categories Small Plates Boil Shrimp Potato Corn Sausage Dinner Quick & Easy Lemon Kid-Friendly One-Pot Meal
Yield 10-12 servings
Number Of Ingredients 23
Steps:
- Cook the shrimp boil:
- Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
- Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
- Make the cocktail sauce:
- Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
- Make the lemon-butter sauce:
- Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
- Serve the shrimp boil:
- Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
- Do Ahead
- Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.
SEAFOOD BOIL
An old recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table. When shrimp and crabs are done, cover picnic table with four to five layers of newspaper. Remove everything from pot, drain, and spread in center of table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there is any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Go wash the one pot and the cleanup is done. Have fun and enjoy.
Provided by Gary W. Brown
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 15
Number Of Ingredients 9
Steps:
- Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
- Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
- Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.
Nutrition Facts : Calories 780.1 calories, Carbohydrate 45.5 g, Cholesterol 520 mg, Fat 31 g, Fiber 5.3 g, Protein 78 g, SaturatedFat 9.5 g, Sodium 7352.4 mg, Sugar 5 g
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