Dolly Partons Shrimp Boil Recipes

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SHEET PAN SHRIMP BOIL RECIPE BY TASTY



Sheet Pan Shrimp Boil Recipe by Tasty image

Here's what you need: baby dutch yellow potato, corn, unsalted butter, garlic, old bay seasoning, medium shrimp, smoked andouille sausage, lemon, fresh parsley

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

1 lb baby dutch yellow potato
3 ears corn, husked and cut crosswise into 6 pieces
¼ cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon old bay seasoning
1 lb medium shrimp, peeled and deveined
12.8 oz smoked andouille sausage, 1 package, thinly sliced
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 400˚F (200˚C).
  • In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
  • In a small bowl, combine butter, garlic, and Old Bay Seasoning.
  • Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
  • Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  • Serve immediately with lemon wedges, and sprinkle with parsley.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 34 grams, Fat 26 grams, Fiber 3 grams, Protein 27 grams, Sugar 4 grams

DOLLY PARTON'S 5-LAYER DINNER



Dolly Parton's 5-Layer Dinner image

Make and share this Dolly Parton's 5-Layer Dinner recipe from Food.com.

Provided by Faith lt3

Categories     One Dish Meal

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 7

3 large potatoes, thinly sliced
1 lb ground beef, cooked
1 large onion, thinly sliced
1 1/2 green peppers, sliced
1 (15 ounce) can diced tomatoes
salt & pepper, each layer
green onion, sliced for topping

Steps:

  • In greased 2 quart casserole dish, layer all ingredients, starting with potatoes, then meat and ending with tomatoes; season each layer with salt and pepper.
  • Cover and Bake at 350~ for 2 hours.
  • Garnish with sliced green onions.

Nutrition Facts : Calories 250, Fat 8.8, SaturatedFat 3.4, Cholesterol 38.6, Sodium 49.8, Carbohydrate 29, Fiber 4.4, Sugar 3.8, Protein 14.2

DOLLY PARTON'S SHRIMP BOIL



Dolly Parton's Shrimp Boil image

Make and share this Dolly Parton's Shrimp Boil recipe from Food.com.

Provided by Kats Mom

Categories     One Dish Meal

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 lemons, quartered
1 head garlic, whole head, quartered
2 bay leaves
2 teaspoons Old Bay Seasoning
2 dashes Tabasco sauce
salt
pepper
6 small Red Bliss potatoes, scrubbed
1 lb kielbasa (precooked variety) or 1 lb chorizo sausage, sliced (precooked variety)
4 small white onions, peeled and quartered
2 ears corn, shucked and silk removed
1 lb raw shrimp, shell-on
melted butter (optional)

Steps:

  • Bring a large kettle of water to a boil. If you're making enough for 8 people, about 5 quarts of water will work.
  • Squeeze the lemons into the water and add the rinds, the garlic, bay leaves, Old Bay Seasoning, Tabasco, and salt and pepper to taste.
  • Reduce the heat to a simmer, cover, and cook for 10 minutes.
  • Add the potatoes to the pot, raise the heat, and return to a boil.
  • Reduce the heat and simmer, covered, until the potatoes are not quite trender, about 10 minutes.
  • Add the sausage and onions and return the pot to a boil.
  • When the potatoes are almost fork-tender, add the corn and return to a boil.
  • Add the shrimp and cook just 2 minutes until the shrimp turn pink.
  • Ladle 1/2 cup of the broth per person into a heatproof pitcher and drain the rest through a large colander, discarding the liquid and the bay leaves.
  • Pour the reserved broth into a few bowls to set on the table for dipping.
  • Arrange the shrimp, sausages, and vegetables on a large platter.
  • Serve with melted butter, if desired.

Nutrition Facts : Calories 1449.3, Fat 67.1, SaturatedFat 21.7, Cholesterol 436, Sodium 3441.2, Carbohydrate 142.7, Fiber 16.1, Sugar 23.2, Protein 76.4

FOIL-PACKET SHRIMP BOIL



Foil-Packet Shrimp Boil image

The beauty of a foil-pack is that it traps all the juices and flavors of a meal in a tidy bundle. In this recipe, as the shrimps cook, their natural juices combine with butter, white wine and other seasonings to create an abundant pool of broth perfect for dipping crusty bread into.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 Yukon Gold or red-skinned potatoes (about 1 1/4 pounds)
6 tablespoons unsalted butter
2 ears fresh corn or 4 small pieces thawed frozen corn on the cob, cut into 1-inch-thick pieces
2 cloves garlic, thinly sliced
1 tablespoon Old Bay Seasoning
Kosher salt and freshly ground pepper
1 pound peeled and deveined large shrimp (no need to thaw if using frozen)
1 lemon, zest grated, cut into wedges
1/2 cup dry white wine
2 tablespoons chopped fresh parsley

Steps:

  • Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
  • Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
  • Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
  • Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
  • Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.

AT-HOME SHRIMP BOIL



At-Home Shrimp Boil image

Nothing says shrimp season in Louisiana like a shrimp boil. All of the typical Creole ingredients flavor the water the shrimp is boiled in, which in turn flavors the shrimp. The more flavorful the broth, the more flavorful the shrimp will be, which is why I opt for whole onions, celery, bell pepper, garlic and lemons in addition to the typical dried seasonings. Using shrimp with the heads still attached also helps boost the broth since much of the good, shrimpy flavor comes from the head! Because the crustaceans need a bit of room to bob around in the pot to boil evenly, they are cooked in a huge pot, usually outside. You'll need your largest pot for this at-home version. The longer the shrimp rests in the broth after they've been cooked, the more flavor they'll absorb.

Provided by Vallery Lomas

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 yellow onions, quartered
3 celery stalks, roughly chopped
1 green bell pepper, quartered
2 lemons, quartered
1 head of garlic, sliced in half horizontally
2 bay leaves
1/4 cup kosher salt
2 tablespoons crab seasoning
2 tablespoons creole seasoning
1 tablespoon whole black peppercorns
1 tablespoon cayenne pepper, plus more if desired
1 tablespoon smoked paprika
4 pounds uncooked head-on shrimp in the shell
4 ears corn, husked
1 pound small red potatoes
Hot sauce, for serving
Lemon wedges, for serving

Steps:

  • Fill the largest pot you have two-thirds full of water and heat over high heat until it reaches a rolling boil.
  • Add the onions, celery, bell pepper, lemons, garlic, bay leaves, salt, crab seasoning, creole seasoning, peppercorns, cayenne pepper and smoked paprika. Bring back to a rolling boil, then add the shrimp and stir so that they are all submerged in the water. Cook for 1 minute, then turn the heat off, cover the pot and leave it on the hot stove so that the shrimp can absorb the flavors.
  • Allow the shrimp to soak for 30 minutes, or up to 1 hour. Remove the shrimp by straining them from the liquid and set aside. Return the liquid and other solids to the pot, place over high heat again and heat until the liquid reaches a rolling boil again.
  • Once boiling, add the corn and potatoes and cook until the potatoes are fork-tender and the corn is tender, about 8 minutes. Remove the corn and potatoes by straining the stock. (You can serve a little stock alongside the shrimp for dipping, and you can also reserve any remaining stock for another use.)
  • Enjoy the shrimp, corn and potatoes while warm. Serve with hot sauce, lemon wedges and a little stock for dipping if desired.

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