LOUISIANA SHRIMP BOIL RECIPE RECIPES

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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

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.

LOUISIANA SHRIMP CREOLE II RECIPE | ALLRECIPES



Louisiana Shrimp Creole II Recipe | Allrecipes image

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

Provided by Katrina Berry

Categories     Seafood    Shellfish    Shrimp

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 5 servings

Number Of Ingredients 12

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

Steps:

  • In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
  • Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Nutrition Facts : Calories 192.8 calories, CarbohydrateContent 14.3 g, CholesterolContent 156.6 mg, FatContent 8.1 g, FiberContent 2.4 g, ProteinContent 16.8 g, SaturatedFatContent 4.7 g, SodiumContent 677.3 mg, SugarContent 6.3 g

LOUISIANA CRAWFISH BOIL | ALLRECIPES
The recipe is best if you combine liquid and powdered Crab/Shrimp Boil as the seasoning for the water. (To that size pot add one cup of liquid Crab/Shrimp boil …
From allrecipes.com
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LOUISIANA SEAFOOD BOIL RECIPE | LOUISIANA TRAVEL
Delicious Louisiana seafood is the star of this recipe. Whether you are throwing a backyard party or tailgating with your favorite sports team, this spicy Louisiana seafood boil recipe will bring everyone to the table. Don’t forget the ice-cold beers! Check out the 60-sec instructional video for additional tips and how to make this easy seafood boil recipe.
From louisianatravel.com
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BOILED SHRIMP RECIPE | LOUISIANA SEAFOOD
Flush shrimp with tap water until water runs clear and the eyes of the shrimp grow in size, about 5 minutes.* When water comes to a boil, add the potatoes, cook 10 minutes, and then add the ears of corn and the shrimp. Bring the water back to a boil …
From louisianaseafood.com
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CAJUN CRAB BOIL RECIPE | LOUISIANA SEAFOOD
Crab Boil, recipe follows (see note) 4 bay leaves 4 dried chile peppers 3 sprigs fresh thyme 1 head garlic, cloves separated and peeled 1/4 cup sea salt 2 lemons, halved 12 fresh crabs 3 pounds new potatoes, scrubbed clean 4 ears corn, shucked and cut into thirds 1 (10 oz.) bag pearl onions, peeled 1 (10 lb.) bag ice. Crab Boil…
From louisianaseafood.com
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SHRIMP AND GRITS LOUISIANA STYLE | ALLRECIPES
So my review is really going to be about the "gravy" as that was what I was most interested in when reading this recipe. For the Shrimp and Grits part: I always …
From allrecipes.com
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LOUISIANA SEAFOOD BOIL | LOUISIANA KITCHEN & CULTURE
Carefully add the mushrooms, smoked sausage, and corn to the sack and boil for another 10 minutes. Remove the sack and set aside. Dump the crabs into the boiling water; stir when the water comes back to a boil and cook for 10 minutes, add the shrimp …
From louisiana.kitchenandculture.com
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40 FAVORITE CRAWFISH RECIPES - LOUISIANA COOKIN
18/4/2018 · Louisiana Cookin' is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations. Published six times a year, each issue contains more than 50 authentic recipes…
From louisianacookin.com
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SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE - SIMPLY RECIPES
11/7/2021 · Note that you can make your own shellfish stock with the shells from the shrimp. Put the shrimp shells and tail tips in a pot and cover with 2 quarts of water. Bring to a boil, reduce to a simmer, and simmer uncovered for an hour. Strain and use in this recipe …
From simplyrecipes.com
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BOILED SHRIMP RECIPE | LOUISIANA SEAFOOD
Flush shrimp with tap water until water runs clear and the eyes of the shrimp grow in size, about 5 minutes.* When water comes to a boil, add the potatoes, cook 10 minutes, and then add the ears of corn and the shrimp. Bring the water back to a boil …
From louisianaseafood.com
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SHRIMP AND GRITS LOUISIANA STYLE | ALLRECIPES
So my review is really going to be about the "gravy" as that was what I was most interested in when reading this recipe. For the Shrimp and Grits part: I always make my grits with a little garlic powder, salt, either …
From allrecipes.com
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PEEL AND EAT SHRIMP BOIL RECIPE - HOW TO BOIL SHRIMP
16/6/2017 · Shrimp boil is one amazing dinner. While a full low country shrimp boil has way more than just shrimp, including potatoes, corn, sausage all as part of the boil, I often boil a pot of just peel and eat shrimp…
From theblackpeppercorn.com
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