Stovetop Shrimp Boil Recipes

STOVETOP SHRIMP BOIL RECIPE - (4.3/5)

Steps:

• Fill a large stock pot 3/4 full of water. Add juice of 2 lemons and rinds, 1/4 cup Old Bay seasoning, 1 tablespoon salt, bay leaf, and 1 head of garlic cut in half; stir together and add potatoes. Bring to a boil and simmer for 8 to 10 minutes. Add corn, simmer for 5 minutes. Add shrimp, simmer for 3 minutes more. Drain in a large colander and discard lemons, bay leaf, and garlic. Return stock pot to stove over medium heat. Melt butter and stir in 2 tablespoons Old Bay seasoning. Add back potatoes, corn, and shrimp. Toss together in butter mixture and parsley; transfer to a large platter. Serve immediately.

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.

STOVETOP SHRIMP BOIL

Steps:

• Fill a large stock pot with water until three-fourths full. Add lemon juice and rinds, 1/4 cup Old Bay seasoning, salt, pepper, bay leaf and garlic; stir together and add potatoes. Bring to a boil and simmer for 8 to 10 minutes, then add corn and simmer for 5 minutes. Add shrimp, simmer 3 minutes more.
• Drain in a large colander and discard lemons, bay leaf and garlic.
• Return stock pot to stove over medium heat. Melt butter and stir in remaining 2 tablespoons Old Bay. Add back potatoes, corn and shrimp and toss to combine. Garnish with parsley, then transfer to a large platter. Serve immediately.