Shrimp Boil With Sausage And Spinach Recipes

SHRIMP BOIL

Steps:

• Cut 2 of the lemons into quarters. Cut the remaining lemon into wedges and reserve the wedges for later use.
• Fill a large pot with 12-14 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
• Add the potatoes to the pot and cook for 10-12 minutes or until just tender. Add the corn and sausage and cook for another 3-4 minutes.
• Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque.
• Drain the shrimp mixture from the pot, reserving 1 cup of the broth.
• Melt the butter and whisk it into the reserved broth. Pour the broth over the shrimp mixture.
• Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve.

SHEET PAN SHRIMP BOIL

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 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; drain well. In a small bowl, combine butter, garlic and Old Bay seasoning. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. Serve immediately with lemon wedges, garnished with parsley, if desired.

SHRIMP AND SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
• Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

SHRIMP BOIL WITH SAUSAGE AND SPINACH

Steps:

• Place potatoes on plate and microwave on High 2 min. Turn and microwave until just tender, 1 to 2 minutes more. Cut in half.
• Meanwhile, heat oil in large nonstick skillet on medium. Add onion and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add potatoes and cook, stirring occasionally, until light golden brown, 2 to 3 minutes. Push to one side of pan.
• Add kielbasa to other side of pan and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Add garlic, coriander, mustard and cayenne and cook, tossing, 1 minute.
• Add shrimp, corn and spinach; cover and cook, shaking pan occasionally, until shrimp are opaque throughout, 2 to 3 minutes.

SHEET PAN SHRIMP AND SAUSAGE BAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
• Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
• Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
• Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
• Bake in the preheated oven for 8 minutes.
• Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
• Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

SHRIMP AND SAUSAGE BOIL

Steps:

• in a 12 to 16 quart pot, bring 2 gallons water to boiling.
• Add shrimp or crab boil and Old Bay Seasoning; reduce heat.
• Simmer, uncovered, 10 minutes.
• Add potatoes, a few at a time, allowing water to continue simmering.
• Simmer 7 to 10 minutes, untl nearly tender.
• Add corn; simmer, uncovered, 5 minutes.
• Add sausage and shrimp.
• Simmer 3 to 5 minutes, until shrimp are almost opaque (do not overcook shrimp) and sausage is heated through; drain.
• Transfer to large platter.
• Add lemon halves and sprinkle with parsley.
• Serve hot or within 1 hour of cooking.
• Pass Garlic Mayo and Cocktail Sauce.