Spicy Shrimp Boil With Lemon Butter Recipes

SPICY SHRIMP BOIL WITH LEMON BUTTER

Spicy Shrimp Boil With Lemon Butter image

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

Ingredients

1 large onion, halved
1 head garlic, sliced in half crosswise to expose the cloves
1/4 cup Old Bay seasoning
1 tablespoon whole black peppercorns
1 teaspoon fine sea salt, plus more as needed
1/2 teaspoon cayenne
6 tablespoons unsalted butter (3/4 stick)
1 lemon, halved
1 tablespoon minced shallot (optional)
1 tablespoon Tabasco or Crystal hot sauce, plus more as needed
2 pounds large shell-on shrimp
Crusty bread, for serving

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.

BOILED SHRIMP WITH SPICY BUTTER SAUCE

Boiled Shrimp With Spicy Butter Sauce image

Great with beer or ice cold white wine. The spicy butter sauce is perfect with the seasoned shrimp. Recipe from "Food and Wine Cookbook".

Provided by Lorac

Categories Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 quarts water
1/4 cup white vinegar
1/2 lemon, thinly sliced
2 cloves garlic, smashed
5 tablespoons Old Bay Seasoning
1/2 teaspoon peppercorn
1/2 teaspoon salt
1/4 teaspoon cayenne
4 bay leaves, crumbled
2 lbs raw shrimp in shells
1/2 lb butter
1 teaspoon salt
1 teaspoon cayenne, to taste
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice

Steps:

In a large pot, combine water, vinegar, lemon, garlic, Old Bay,peppercorns, 1/2 tsp salt, 1/4 tsp cayenne and bay leaves.
Cover and bring to a boil, reduce heat and simmer 5 minutes.
Add shrimp, cover, return to a boil, cook 1-2 minutes and drain.
Melt butter in a smallpan, remove from heat and add remaining ingredients.
Serve shrimp with the butter sauce for dipping.

Nutrition Facts : Calories 672.5, Fat 50.2, SaturatedFat 30, Cholesterol 467.1, Sodium 1601, Carbohydrate 8.5, Fiber 1.9, Sugar 0.8, Protein 47.4

SHRIMP IN LEMON BUTTER SAUCE

Shrimp in Lemon Butter Sauce image

The deliciously rich, tangy sauce perfectly complements the tender shrimp. Serve with warm crusty bread.

Provided by English_Rose

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons dry white wine
1 teaspoon white wine vinegar
1 lemon, juice and zest of, reserved for garnish
3 ounces unsalted butter, chilled and cubed
fresh ground black pepper
1 teaspoon olive oil
4 1/2 ounces button mushrooms
7 ounces jumbo shrimp, cooked
4 ounces asparagus tips, cooked

Steps:

Place the wine and vinegar in a small saucepan over a moderate heat and reduce to 2 tablespoons. Add the lemon juice.
Gradually whisk in the butter over a low heat, one cube at a time until slightly thickened and glossy.
Remove from the heat, add seasoning to taste, then set to one side.
Heat the oil, add the mushrooms and cook for 4-5 minutes, stirring occasionally until golden. Add the shrimp and asparagus, heat through and transfer to a warmed serving plate.
Serve straight away with the warm lemon butter sauce poured over.

Nutrition Facts : Calories 249.1, Fat 19.4, SaturatedFat 11.3, Cholesterol 121.1, Sodium 79.3, Carbohydrate 4.3, Fiber 1, Sugar 1.6, Protein 12

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