Outerbanks Pepper Spicy Shrimp Boil Recipes
SPICY BEER-BOILED SHRIMP
Make and share this Spicy Beer-Boiled Shrimp recipe from Food.com.
Provided by evelynathens
Categories Cajun
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the beer, pepper flakes, peppercorns and bay leaves in a large heavy saucepan. Bring to a boil, then boil for 2 minutes. Add the shrimp. Cover and cook until the shrimp are cooked through, about 5 minutes. Drain.
- Melt the butter. Stir in the lemon juice, black pepper and cayenne pepper.
- Serve the shrimp with the butter mixture, cocktail sauce and lemon wedges.
CAJUN SHRIMP BOIL
In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''
Provided by Samin Nosrat
Categories seafood, main course
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
- Lay corn on a baking sheet in a single layer, then place in freezer.
- Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
- Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams
SPICY BOILED SHRIMP RECIPE - (4.4/5)
Provided by á-2484
Number Of Ingredients 10
Steps:
- To 1 gallon of water add all ingredients except shrimp and salt and boil for 10 minutes. Add the shrimp and boil for 3 minutes. Remove from heat, drain half of the seasoned water and immediately add 2 cups of ice water and salt. Let stand 5 minutes and drain. Adding the salt makes the shrimp easy to peel.
SPICY SHRIMP BOIL WITH LEMON BUTTER
In this very spicy, very messy shrimp feast, diners peel their own shrimp, then dunk them in hot sauce-spiked shrimp broth, a bowl of melted lemon butter or both. Many shrimp boils call for adding corn, sausage and potatoes to the pot. This one focuses solely on the shrimp, though feel free to add the other ingredients if you'd like to bulk it up. Crusty bread for serving is a must, both to sop with the last bits of broth and butter, and as a palate-soother, for when the building heat of the cayenne and hot sauce starts to burn.
Provided by Melissa Clark
Categories seafood, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring 6 cups water with the onion, garlic, Old Bay, peppercorns, salt and cayenne to a boil in a large pot. Cover and simmer for 10 minutes to allow the flavors to develop.
- Meanwhile in a small pot, melt the butter. Squeeze the juice from half a lemon into the pot. Stir in shallot, if using, and season butter to taste with hot sauce and salt. Set aside for serving.
- Squeeze juice from the other half the lemon into the large pot, then toss in squeezed lemon half. Stir in 1 tablespoon hot sauce and shrimp. Bring just to a simmer (not a boil), then lower the heat so the mixture continues to simmer for 1 to 2 minutes, until shrimp are bright pink and cooked through.
- Use tongs or a slotted spoon to transfer shrimp to a large serving bowl or platter. Taste shrimp broth and add more salt and hot sauce if necessary.
- Strain shrimp broth into serving bowls. Divide melted butter into small bowls, one per guest.
- To serve, give each guest a bowl of spicy shrimp broth and a small bowl filled with seasoned butter for dipping. Guests should peel shrimp and dunk in broth, butter or both. Serve with bread on the side and plenty of napkins, and a bowl for the shrimp shells.
AT-HOME SHRIMP BOIL
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
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.
OUTERBANKS PEPPER SPICY SHRIMP BOIL
We concocted this recipe after eating Dirty Dick's Crabhouse "spiced Shrimp" in Avon, NC. It's not really Spicy although the name may lend one to think so. It packs a whop of flavor though!
Provided by Shabby Sign Shoppe
Categories Very Low Carbs
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring water and beer to a boil.
- Add shrimp.
- Dose liberally with all herbs and spices. Adding more or less to taste.
- Let shrimp cook 3-5 minutes until pink.
- Serve with clarified butter/ ghee andcocktail sauce.
Nutrition Facts : Calories 263.5, Fat 4, SaturatedFat 0.8, Cholesterol 345.6, Sodium 2666.9, Carbohydrate 4.9, Fiber 0.6, Protein 46.6
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