BOILING SWEET CORN RECIPES

Name: Low-Country Boil With Shrimp, Corn, and Sausage
Cook time: 20 min
Total time: 45 min
Yield: 10–12 servings
Ingredients: 2 lemons, quartered; 2 bay leaves; 3 tablespoons kosher salt; 2 tablespoons whole black peppercorns; ½-¾ cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note); 4 pounds small new potatoes (about 1½" in diameter); 2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces; 2 sweet or yellow onions, peeled, quartered; 8 ears of corn, shucked, cut in half; 4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled; 1 cup ketchup; 2 tablespoons plus 2 teaspoons prepared horseradish; 2 tablespoons plus 2 teaspoons Worcestershire sauce; 1 tablespoon fresh lemon juice; Louisiana-style hot sauce, such as Crystal (to taste; optional); ¼ cup (½ stick) unsalted butter, melted; 2 tablespoons (or more) fresh lemon juice; Louisiana-style hot sauce, such as Crystal (to taste; optional); A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE RECIPE ...

Low-Country Boil With Shrimp, Corn, and Sausage Recipe ... image

You'll need seafood seasoning and your biggest pot for this Low-Country Boil (also called Frogmore Stew) brimming with shrimp, sweet corn, sausage, and potatoes.

Provided by Rhoda Boone

Total Time 45 minutes

Cook Time 20 minutes

Yield 10–12 servings

Number Of Ingredients 19

Ingredients

2 lemons, quartered
2 bay leaves
3 tablespoons kosher salt
2 tablespoons whole black peppercorns
½-¾ cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)
4 pounds small new potatoes (about 1½" in diameter)
2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
2 sweet or yellow onions, peeled, quartered
8 ears of corn, shucked, cut in half
4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled
1 cup ketchup
2 tablespoons plus 2 teaspoons prepared horseradish
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
¼ cup (½ stick) unsalted butter, melted
2 tablespoons (or more) fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

Steps:

Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE RECIPE ...

Low-Country Boil With Shrimp, Corn, and Sausage Recipe ... image

You'll need seafood seasoning and your biggest pot for this Low-Country Boil (also called Frogmore Stew) brimming with shrimp, sweet corn, sausage, and potatoes.

Provided by Rhoda Boone

Total Time 45 minutes

Cook Time 20 minutes

Yield 10–12 servings

Number Of Ingredients 19

Ingredients

2 lemons, quartered
2 bay leaves
3 tablespoons kosher salt
2 tablespoons whole black peppercorns
½-¾ cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)
4 pounds small new potatoes (about 1½" in diameter)
2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
2 sweet or yellow onions, peeled, quartered
8 ears of corn, shucked, cut in half
4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled
1 cup ketchup
2 tablespoons plus 2 teaspoons prepared horseradish
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
¼ cup (½ stick) unsalted butter, melted
2 tablespoons (or more) fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

Steps:

Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

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