Weeknight Shrimp Boil Recipes

WEEKNIGHT SHRIMP BOIL

Steps:

• Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes.
• Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes.
• Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if desired.

EASY WEEKNIGHT SHRIMP BOIL

Steps:

• In a large soup pot, combine water, beer, old bay, onion and lemon and bring to a boil.
• Once boiling, add the potatoes and cook until beginning to get tender, about 11 minutes.
• Add in corn and cook for a few minutes then add in the sausage.
• When the corn is tender (about 6-8 minutes), pull it out and place it in a very large bowl.
• Now make sure you have a gentle simmer going and then drop in the shrimp.
• Cook 2-3 minutes, or until shrimp are cooked through.
• Turn off the heat and quickly transfer the ingredients to the bowl with the corn. I use a spider for this but you could also strain the shrimp boil through a colander.
• Add butter and parsley to the shrimp boil and stir.
• Serve with cocktail sauce, lemon wedges and old bay.

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.