COOLER SHRIMP BOIL

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cooler Shrimp Boil image

How to make Cooler Shrimp Boil

Provided by @MakeItYours

Number Of Ingredients 16

Shrimp Boil:
One 12-ounce bottle lager or pale ale
2 lemons, halved
1/2 cup seafood seasoning, such as Old Bay
10 garlic cloves, crushed and peeled
1/2 bunch fresh thyme (about 10 to 12 sprigs)
1 1/2 pounds small fingerling potatoes
6 ears corn, shucked and broken in half
1 pound precooked andouille sausage links, cut into 2-inch chunks
2 pounds extra-large or jumbo (16/20) unpeeled shrimp
Chopped fresh parsley, for garnish
Hot Sauce Butter:
1 stick unsalted butter
2 tablespoons hot sauce, such as Frank's RedHot
Juice of 1/2 lemon
Kosher salt

Steps:

  • Watch how to make this recipe.
  • Special equipment: a 24- to 28-quart BPA-free cooler with a spout
  • 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.

There are no comments yet!