Weeknight Shrimp Boil Recipes

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.

COOLER SHRIMP BOIL

Steps:

• For the shrimp boil: Pour the beer into a very large pot and add 8 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning, garlic and thyme and bring to a simmer. Add the potatoes and cook until they are just tender on the outside but still crunchy within, 6 to 7 minutes.
• Drop the corn and andouille into a 24- to 28-quart BPA-free cooler with a spout. Pour the potatoes and seasoned water over the top and tightly shut the lid. Let sit 10 minutes.
• Add the shrimp and shut the lid again. Let sit 10 to 12 minutes more.
• For the hot sauce butter: Meanwhile, melt the butter in a small saucepan. Remove from the heat and stir in the hot sauce, lemon juice and 1/2 teaspoon salt.
• Drain the shrimp boil and serve with the hot sauce butter. Garnish with parsley.