Best Kitchen Shrimp Boil Recipes

Shrimp Boil image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 lemons, halved, plus wedges for serving
1/2 cup Old Bay Seasoning
8 cloves garlic, smashed
1 large red onion, quartered
6 sprigs fresh thyme
1 pound baby red potatoes
4 ears corn, husked and snapped in half
1 1/4 pounds large shrimp, unpeeled
2 tablespoons unsalted butter
Hot sauce, for serving (optional)

Steps:

Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

Sunny's Sheet Pan Shrimp

Provided by Sunny Anderson

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

One 1 1/2-pound bag steamable red potatoes
2 ears corn, cut into thirds
1 lemon, cut into quarters
1/2 pound andouille sausage, sliced in half lengthwise, then cut into 2-inch sections
4 tablespoons salted butter, melted
6 to 8 sprigs fresh thyme, finely chopped
2 pounds jumbo or colossal deveined shrimp (20 to 30 total)
2 heaping tablespoons seafood seasoning
8 ounces pilsner beer

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.

Classic Outdoor Shrimp Boil image

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.

Slow-Cooker Shrimp Boil image

Provided by Food Network Kitchen

Categories main-dish

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup seafood seasoning, such as Old Bay
2 large ears yellow corn, husked and cut in to 1-inch pieces
1 1/2 pounds large, deveined, shell-on shrimp
8 ounces kielbasa, halved lengthwise and cut into 2-inch pieces
3 cloves garlic, lightly smashed
2 bay leaves
2 medium yellow onions, cut into eighths
1/2 cup chopped fresh parsley
1/4 cup fresh lemon juice
Crusty bread, for serving
3 pounds very small red bliss potatoes (each about 1-inch in diameter)

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.