SUNNY'S SHEET PAN SHRIMP "BOIL"
Provided by Sunny Anderson
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Microwave the bag of potatoes for 6 minutes, then cut potatoes in half or quarters, depending on the size.
- Add the corn, lemon, potatoes, sausage, butter and thyme to a large bowl. Toss together and place everything on the sheet pan with the corn standing on end and the sausage pieces sliced-side down.
- Preheat oven to 400 degrees F.
- Make a pouch using 2 sheets of aluminum foil, sealing the edges very well. Place the shrimp in the pouch and add the seafood seasoning. Add the beer and close the pouch. Place the pouch on the sheet pan, atop the sausage and vegetables. Place the sheet pan in the oven and roast until the potatoes are soft and the sausage is sizzling, 35 to 45 minutes. Remove from the oven and carefully open the shrimp pouch. Pour the pouch over the sheet pan and serve.
FOIL-PACKET SHRIMP BOIL
The beauty of a foil-pack is that it traps all the juices and flavors of a meal in a tidy bundle. In this recipe, as the shrimps cook, their natural juices combine with butter, white wine and other seasonings to create an abundant pool of broth perfect for dipping crusty bread into.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
- Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
- Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
- Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
- Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.
SLOW-COOKER SHRIMP BOIL
You don't have to live by the shore to enjoy a good old-fashioned New England-style shrimp boil. Use a slow cooker to cook potatoes and seasonings, then add the corn, shrimp and sausage to cook in the flavorful broth at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the potatoes, garlic, bay leaves, onions, 2 tablespoons of the seafood seasoning and 4 cups water in the insert of a 6-quart slow cooker. Stir to combine. Cover with a lid and cook on low heat for 4 hours.
- Remove the lid and switch to high heat. Gently stir in the corn, shrimp, sausage and the remaining 2 tablespoons seafood seasoning. Cover with a lid and cook until the shrimp turn opaque and the sausage is warm through, 30 to 45 minutes. Gently stir in the parsley and lemon juice.
- Serve directly from the slow cooker or pour into a large serving bowl and serve immediately with crusty bread.
KITCHEN SHRIMP BOIL
My family all make this easy one pot meal. It is versatile and you can add any type of shellfish, sausage or beer you wish. Serve with plenty of melted butter!
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Slice the chourice diagonally into 2-inch thick chunks.
- In a large stockpot, place chourice, pork sausage and hot dogs on the bottom.
- Next, place potatoes, onions, and corn in pot.
- Add beer and enough water to cover all.
- Add seasoning and garlic; Cover and bring to boil.
- Continue to boil for 30-45 minutes until potatoes are fork tender.
- Add shrimp the last 5 minutes of cooking.
- With a slotted spoon, remove all ingredients into a large bowl; pour a small amount of broth over all.
- Serve with individual cups of melted butter and stick butter for the corn and potatoes.
Nutrition Facts : Calories 3549.6, Fat 201.8, SaturatedFat 71, Cholesterol 893.2, Sodium 11298, Carbohydrate 242.6, Fiber 31.7, Sugar 62.4, Protein 186.3
CLASSIC OUTDOOR SHRIMP BOIL
Loaded with shrimp, sausage, corn and potatoes, this Low Country boil will feed a crowd.
Provided by Food Network Kitchen
Time 1h15m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Pour the beer into a 44-quart outdoor boil pot (see Cook's Note) and add 16 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil.
- Add the potatoes and cook until they are just tender, about 10 minutes. Add the corn and andouille sausage and simmer until heated through, about 10 minutes. Add the shrimp and cook until pink, about 5 minutes.
- Carefully drain the low country boil and transfer to a large serving platter, rimmed sheet pan or straight on the table covered in paper. Drizzle with melted butter, then top with the parsley. Serve with lemon wedges, melted butter and hot sauce.
COOLER SHRIMP BOIL
The same insulation that keeps your beers icy inside a cooler can hold heat, too. And thus, the seafood boil cooked in a cooler was born.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
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.
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