Southern Shrimp Boil Recipes

SOUTHERN SHRIMP BOIL

Southern Shrimp Boil image

Provided by Guy Fieri

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

Ingredients

3 tablespoons vegetable oil
10 ounces andouille sausage, cut into 1-inch rounds
1 1/2 cups cipollini onions, peeled, halved
1 pound baby artichokes (about 8 small), trimmed and halved
1 jalapeno, diced
3 quarts water
1 pound small red potatoes
3 tablespoons shrimp boil spice (recommended: Old Bay)
1 tablespoon kosher salt
3 bay leaves
1 teaspoon hot sauce
1 teaspoon ground black pepper
2 ears of corn (about 1 pound), cut into thirds
1 pound (16/20 count) shell-on shrimp, deveined
3 green onions, sliced for garnish
Garlic bread, recipe follows
2 sticks butter, softened
2 cloves garlic, minced
1 scallion, minced
1 tablespoon Parmesan
1 tablespoon finely chopped parsley leaves
Hot sauce, to taste
Salt and freshly cracked black pepper
1 French baguette

Steps:

In a small stock pot, heat oil over medium heat. Saute sausage, onions and artichokes until lightly colored, about 5 minutes. Add jalapeno, water, potatoes, shrimp boil spice, salt, bay leaves, hot sauce and black pepper. Cover pot and bring to a boil. Reduce heat add corn and cover. Cook until corn is tender, about 10 minutes. Add shrimp and cook until pink and firm, about 5 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with Garlic Bread.
In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.

LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE

Low-Country Boil with Shrimp, Corn, and Sausage image

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

Ingredients

For the shrimp boil:
2 lemons, quartered
2 bay leaves
3 tablespoons kosher salt
2 tablespoons whole black peppercorns
1/2-3/4 cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)
4 pounds small new potatoes (about 1 1/2" in diameter)
2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
2 sweet or yellow onions, peeled, quartered
8 ears of corn, shucked, cut in half
4 pounds fresh large shrimp (31-35 count; preferably wild-caught), unpeeled
For the cocktail sauce (optional):
1 cup ketchup
2 tablespoons plus 2 teaspoons prepared horseradish
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
For the lemon butter sauce (optional):
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (or more) fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
Special Equipment
A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

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.

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