HOW TO BOIL SHRIMP FOR SHRIMP COCKTAIL RECIPES

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

SHRIMP COCKTAIL RECIPE: HOW TO MAKE IT - TASTE OF HOME

Shrimp Cocktail Recipe: How to Make It - Taste of Home image

During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. —Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories Appetizers

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield about 6 dozen (1-1/4 cups sauce).

Number Of Ingredients 17

Ingredients

3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
Lemon wedges, optional

Steps:

In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.

Nutrition Facts : Calories 59 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 555mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 9g protein.

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