OLD BAY® SEAFOOD BOIL
This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.
Provided by Brian Sapp
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 14
Number Of Ingredients 14
Steps:
- Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
- Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
- Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.
Nutrition Facts : Calories 737.9 calories, Carbohydrate 35.3 g, Cholesterol 323.6 mg, Fat 42.8 g, Fiber 5.3 g, Protein 52.8 g, SaturatedFat 19.4 g, Sodium 5130 mg, Sugar 5.4 g
MILD-STYLE SHRIMP BOIL WITH CORN AND RED POTATOES
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
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
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
SHRIMP BOIL WITH CORN AND POTATOES
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
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.
SHRIMP, SWEET CORN AND NEW POTATO BOIL
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
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
SEAFOOD BOIL WITH CORN, POTATOES AND SAUSAGE RECIPE - (4.4/5)
Provided by Pikachutherecipereader
Number Of Ingredients 12
Steps:
- 1. In a large pot bring 6 quarts of water to a boil. 2. When water is at a full boil reduce heat add crab boil seasoning, Old bay seasoning, fennel seeds, peppercorns, red pepper flakes, salt and lemons. (I put the fennel seeds, peppercorns and pepper flakes in a tea leaf strainer). 3. Return to a boil, add potatoes, onions and sausage boil for ten minutes. 4. Add corn boil for 5 minutes, add clams and shrimp boil for 5 more minutes. 5. Remove with slotted spoon to large pasta bowl, sprinkle with creole seasoning, (as much as you like) toss and enjoy.
DAVE'S LOW COUNTRY BOIL
Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!
Provided by Lisa
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
- Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g
CRAB BOIL
Total crab boil for four.
Provided by Preston Hoover
Categories Meat and Poultry Recipes Pork Sausage
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; add potatoes, sausages, onions, corn, and seafood seasoning. Cook mixture at a boil until the potatoes are cooked through, about 30 minutes.
- Gently drop crabs into the boiling mixture; cook until the crabmeat is cooked through, at least 10 minutes. Drain water.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 46.2 g, Cholesterol 82.5 mg, Fat 11.1 g, Fiber 9.3 g, Protein 34.1 g, SaturatedFat 3 g, Sodium 4890.1 mg, Sugar 12.2 g
SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC
Steps:
- In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
- While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
- Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
- Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
- Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
- Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.
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