One Pot Shrimp Boil With Corn And Potatoes Recipes

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SHRIMP, SWEET CORN AND NEW POTATO BOIL



Shrimp, Sweet Corn and New Potato Boil image

Both family and friends will enjoy this special one-pot meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 11

6 cups water
1 teaspoon salt
1 package (3 ounces) shrimp and crab boil mixture, (one 3-ounce bag)
1 pound small red potato
4 medium ears sweet corn, cut in half
1 pound uncooked peeled deveined medium shrimp, thawed if frozen
3 tablespoons butter or margarine, melted
1 lemon, cut in to wedges
Fresh ground pepper, if desired
Chopped fresh parsley, if desired
Cocktail sauce, if desired

Steps:

  • Mix water, salt and bag of crab boil mixture in 4-quart Dutch oven. Cover and heat to boiling. Add potatoes and corn. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes or just until potatoes are tender and corn is bright yellow.
  • Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
  • Drain potatoes, corn and shrimp; discard crab boil bag. Place corn and potatoes on serving platter; drizzle with melted butter. Arrange shrimp on platter; squeeze juice from lemon wedges over shrimp. Sprinkle with pepper and parsley; serve with cocktail sauce.

Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 185 mg, Fiber 5 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg

MILD-STYLE SHRIMP BOIL WITH CORN AND RED POTATOES



Mild-Style Shrimp Boil with Corn and Red Potatoes image

For those who don't want their shrimp boil to be too hot, this recipe is more savory than spicy hot. If desired, serve with cocktail sauce, hot sauce, Old Bay® seasoning, or other condiments.

Provided by Rebecca

Categories     Seafood     Shellfish     Shrimp

Time 1h15m

Yield 4

Number Of Ingredients 20

2 cups boiling water
4 cubes chicken bouillon
8 cups water, or more as needed
1 large onion, quartered
1 head garlic
3 bay leaves
3 whole cloves
4 tablespoons butter
1 tablespoon kosher salt
1 tablespoon coriander seeds
2 teaspoons dill seeds
2 teaspoons white mustard seeds
2 teaspoons celery seeds
1 teaspoon whole allspice berries
1 teaspoon whole green peppercorns
1 lemon, halved
9 small red potatoes, or more to taste
3 ears corn, shucked and cut into thirds, or more to taste
16 ounces raw shrimp, headless and shells on
4 cups ice cubes

Steps:

  • Combine boiling water and bouillon cubes in a large pot and stir until dissolved. Add 8 additional cups of water, onion, garlic, bay leaves, cloves, butter, salt, coriander seeds, dill seeds, mustard seeds, celery seeds, allspice, and peppercorns and bring to a boil, about 5 minutes. Reduce heat to medium and simmer for 20 minutes.
  • Squeeze lemon juice into the pot and add lemon to the pot as well. Add potatoes and cook for 14 minutes. Add corn and cook 6 minutes more. Add shrimp and cook until opaque, about 3 minutes. Remove pot from heat.
  • Add ice cubes to the pot with the shrimp boil and let sit for 5 minutes.
  • For a traditional shrimp boil, place several layers of newspaper on the dining table. Use a slotted spoon to transfer shrimp, potatoes, and corn onto the center of the table for everyone to reach, grab, and enjoy. For a tidier take, place several layers of newspaper on a baking sheet. Place shrimp, potatoes, and corn on top of the sheet and place the sheet on the dining table for everyone to serve themselves. If you are a neat freak, place shrimp, potatoes, and corn in a serving dish to pass at the table.

Nutrition Facts : Calories 584.6 calories, Carbohydrate 86.5 g, Cholesterol 201.3 mg, Fat 15.4 g, Fiber 11 g, Protein 30.9 g, SaturatedFat 8 g, Sodium 2929.1 mg, Sugar 7.9 g

ONE-POT SHRIMP BOIL WITH CORN AND POTATOES



One-Pot Shrimp Boil with Corn and Potatoes image

Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together in a spicy, flavorful broth, which is then used for dipping.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 10

2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
Coarse salt
Spice Bundle for One-Pot Shrimp Boil
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
Spicy Butter
Hot sauce

Steps:

  • Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.
  • Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.
  • Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
  • Make spicy butter: In a small bowl, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
  • Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter, if desired.

Nutrition Facts : Calories 397 g, Fat 4 g, Fiber 7 g, Protein 41 g

NO-FRILLS SHRIMP BOIL WITH CORN AND POTATOES



No-Frills Shrimp Boil with Corn and Potatoes image

Set a large colander in the sink before you add the shrimp so you can drain the boil as soon as it comes off the heat.

Provided by Andrew Knowlton

Yield 6 servings

Number Of Ingredients 7

2 pounds small red-skinned potatoes
1/4 cup Zatarain's Crawfish, Shrimp & Crab Boil or Old Bay Seasoning, plus more for serving
Kosher salt
2 lemons, divided
4 ears of corn, husked, each ear cut crosswise into quarters
2 pounds shell-on large shrimp, cut along back of shell, deveined
Olive oil (for drizzling)

Steps:

  • Combine potatoes, 1/4 cup Zatarain's, several large pinches of salt, and 5 quarts water in a large stockpot. Cut 1 lemon in half crosswise and squeeze juice into pot, then toss in halves. Bring to a boil, reduce heat, and simmer, uncovered, until potatoes are fork-tender, 20-25 minutes.
  • Add corn to pot; increase heat to high and bring liquid back to a boil. Add shrimp, cover pot, and turn off heat. Poach shrimp until just cooked through, about 2 minutes. Immediately pour entire contents of pot into a large colander to drain, then spread out corn, potatoes, and shrimp on a large rimmed baking sheet or sheets of newspaper; discard lemon halves. Sprinkle with more Zatarain's and drizzle with oil. Cut remaining lemon into wedges and serve alongside for squeezing over.

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

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.

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

SHRIMP BOIL WITH CORN AND POTATOES



Shrimp Boil with Corn and Potatoes image

This Classic Shrimp Boil with Corn and Potatoes recipe is as tasty as it is satisfying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

2 lemons, halved
2 large onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
Shrimp Boil Spice Bundle
3 pounds medium red potatoes, scrubbed
8 to 10 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
1 cup (2 sticks) melted unsalted butter
Hot sauce
Lemon wedges, for serving

Steps:

  • Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze juice from the lemons into water, then add the halves. Add onions, garlic, and spice bundle.
  • Add potatoes to pot, reduce heat, and simmer, covered, until potatoes are almost tender, about 10 minutes. Add corn; continue cooking 5 minutes more.
  • Stir in shrimp, submerging them completely. Cover partially, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the shrimp and vegetables in a large colander, discarding remaining liquid.
  • Make spicy butter: In a small saucepan, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
  • Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter and lemon wedges, if desired.

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2022-05-02 Add the potatoes and cook for 10 minutes or until just tender. Add the corn and smoked sausage and cook for another 3 minutes. Add the shrimp to the pot and cook for 2 minutes or until pink and opaque. Reserve ¼ cup of the broth and drain the shrimp mixture from the pot. Remove the lemon wedges and discard.
From zonacooks.com


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Top Asked Questions

How do you cook shrimp and potatoes in boiling water?
When the water boils, add potatoes and sausage, simmer on medium for about 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook no more than 3 more minutes,. Drain off excess liquid and serve with warm bread.
What do you put in a one pot shrimp boil?
This one-pot shrimp boil recipe combined with the flavors of beer and old bay seasoning to create a fun meal any time of year. In a large stockpot combine water, beer, lemon, and Old Bay seasoning. Bring to a boil. Add potatoes.
How long to cook shrimp and corn on the cob?
Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more. Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes.
How to cook shrimp and potatoes in a crock pot?
Directions. Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more. 3. Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes.

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