Best Dolly Partons Shrimp Boil Recipes

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DOLLY PARTON'S SHRIMP BOIL



Dolly Parton's Shrimp Boil image

Make and share this Dolly Parton's Shrimp Boil recipe from Food.com.

Provided by Kats Mom

Categories     One Dish Meal

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 lemons, quartered
1 head garlic, whole head, quartered
2 bay leaves
2 teaspoons Old Bay Seasoning
2 dashes Tabasco sauce
salt
pepper
6 small Red Bliss potatoes, scrubbed
1 lb kielbasa (precooked variety) or 1 lb chorizo sausage, sliced (precooked variety)
4 small white onions, peeled and quartered
2 ears corn, shucked and silk removed
1 lb raw shrimp, shell-on
melted butter (optional)

Steps:

  • Bring a large kettle of water to a boil. If you're making enough for 8 people, about 5 quarts of water will work.
  • Squeeze the lemons into the water and add the rinds, the garlic, bay leaves, Old Bay Seasoning, Tabasco, and salt and pepper to taste.
  • Reduce the heat to a simmer, cover, and cook for 10 minutes.
  • Add the potatoes to the pot, raise the heat, and return to a boil.
  • Reduce the heat and simmer, covered, until the potatoes are not quite trender, about 10 minutes.
  • Add the sausage and onions and return the pot to a boil.
  • When the potatoes are almost fork-tender, add the corn and return to a boil.
  • Add the shrimp and cook just 2 minutes until the shrimp turn pink.
  • Ladle 1/2 cup of the broth per person into a heatproof pitcher and drain the rest through a large colander, discarding the liquid and the bay leaves.
  • Pour the reserved broth into a few bowls to set on the table for dipping.
  • Arrange the shrimp, sausages, and vegetables on a large platter.
  • Serve with melted butter, if desired.

Nutrition Facts : Calories 1449.3, Fat 67.1, SaturatedFat 21.7, Cholesterol 436, Sodium 3441.2, Carbohydrate 142.7, Fiber 16.1, Sugar 23.2, Protein 76.4

CLASSIC OUTDOOR SHRIMP BOIL



Classic Outdoor Shrimp Boil image

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

Two 12-ounce bottles lager or pale ale
4 lemons, halved, plus wedges for serving
1 cup seafood seasoning, such as Old Bay
20 cloves garlic, crushed and peeled
1 bunch fresh thyme (20 to 22 sprigs)
3 pounds small potatoes
12 ears corn, shucked and broken in half
2 pounds precooked andouille sausage links, cut into 2-inch chunks
4 pounds extra-large (U15) unpeeled shrimp, tails left on
1 stick (8 tablespoons) unsalted butter, melted, plus more for serving
Chopped fresh parsley, for garnish
Hot sauce, for serving

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.

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