Southern Shrimp Boil Recipes

SHRIMP BOIL RECIPE

Steps:

• Fill large pot with water
• Cut 2 lemons into quarters and add to water
• Add onion, garlic, seafood seasoning to water
• Bring water to boil
• Clean and cut potatoes and add to boiling water, cook for 10-12 minutes or until just barely fork tender
• Clean and cut corn, add to boiling water
• Add sausage and cook for 5-6 minutes
• Add shrimp to boiling water and cook 2-3 minutes or until pink
• Drain and place on large baking sheet
• Melt butter in microwave safe bowl
• Whisk in salt, pepper and 2 tablespoons chopped parsley
• Pour ½ of butter mixture over shrimp mixture and stir to coat
• Reserve remaining butter mixture for serving
• Garnish with additional chopped parsley and lemons
• Sprinkle additional seafood seasoning to taste, if desired
• Serve immediately
• Store leftovers in refrigerator in airtight container for up to 2 days

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.

SOUTHERN SHRIMP BOIL

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.