Shrimp Sweet Corn And New Potato Boil Recipes

ONE-POT SHRIMP BOIL WITH CORN AND POTATOES

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.

SHRIMP, SWEET CORN AND NEW POTATO BOIL

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.

CRAB AND SHRIMP BOIL WITH NEW POTATOES

Steps:

• Bring the water to a boil in a very large stockpot. Add the Old Bay, salt, garlic, chile flakes and parsley and boil for 10 minutes to infuse. Add the potatoes and cook another 10 minutes. Add the crabs; cook 10 minutes more, or until the crabs are cooked through. Carefully remove the crabs with tongs; then add the shrimp and cook for 2 to 3 minutes, or until just opaque. Drain immediately. Serve the crab, shrimp and potatoes with melted butter, toasted bread and lemon wedges.

SHRIMP BOIL WITH CORN AND POTATOES

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.

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.

LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE

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

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!

NO-FRILLS SHRIMP BOIL WITH CORN AND POTATOES

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.

NO-BOIL SHRIMP BOIL

Steps:

• Preheat the oven to 400 degrees F.
• Add the potatoes, 1 teaspoon seafood seasoning and 1 tablespoon olive oil to a mixing bowl. Toss to coat the potatoes in the oil and seasoning. Add the potatoes to a rimmed baking sheet. Bake until the potatoes are slightly browned and tender, but still have some resistance when pierced with a fork, 10 to 15 minutes.
• In the meantime, add the butter, garlic and remaining 4 tablespoons olive oil to a small saucepan. Heat over medium heat until the butter is melted. Add the shrimp and corn to a large mixing bowl. Add the butter mixture and remaining tablespoon seafood seasoning. Toss everything together so the shrimp and corn are covered in the seasoning.
• Remove the baking sheet from the oven and add the shrimp, corn and sliced andouille sausage.
• Transfer back to the oven and cook until the shrimp is cooked through and the corn is tender, another 15 minutes.
• Remove the baking sheet from the oven and top with the juice of 1 lemon and the chopped parsley. Serve with extra lemon wedges on the side.