How To Boil Perfect Gulf Shrimp ~ Boil Boss Review ~ Shrimp Recipe



How to Boil Shrimp Cajun Style

Three Parts:

Shrimp boils are a fun way to feed a group of people a delicious meal. Start by putting chopped celery, onions, and garlic into a stockpot along with classic Cajun seasonings. Pour in water and bring it to a boil before you put the shrimp and corn in the pot. Cook the shrimp boil until the potatoes are tender and the shellfish is cooked throughout.

Ingredients

  • 1⁄4 cup (72 g) of kosher salt, divided
  • 2 gallons (7.6 l) of cold water
  • 6 ribs of celery
  • 2 yellow onions, peeled
  • 1 head of garlic, peeled
  • 1 lemon, halved, plus wedges
  • 1⁄2 cup (192 g) of Creole seasoning
  • 1⁄2 cup (192 g) of Old Bay Seasoning
  • cup (59 ml) of Worcestershire sauce
  • 3 tablespoons of cayenne pepper
  • 2 pounds (0.91 kg) of medium waxy potatoes
  • 3 pounds (1.4 kg) of head-on jumbo shrimp
  • 3 ears of corn, shucked and halved
  • Cocktail sauce, for serving
  • Hot sauce, for serving

Yields 6 to 8 servings

Steps

Assembling the Boil

  1. Cut the celery, onions, garlic, and lemon.Cut 6 ribs of celery into 3 in (7.5 cm) long pieces. Then cut 2 yellow onions into 4 large quarters. You'll also need to cut 1 head of garlic and 1 lemon in half. Put the celery, onions, garlic, and lemon into a large stockpot.
    • Choose a stockpot that's at least 12 quarts (11 liters) in size.
  2. Add salt, Creole seasoning, Old Bay, Worcestershire, and cayenne.Add 1⁄4 cup (72 g) of kosher salt to the stockpot and stir in 1⁄2 cup (192 g) of Creole seasoning, 1⁄2 cup (192 g) of Old Bay Seasoning, cup (59 ml) of Worcestershire sauce, 3 tablespoons (44.4 ml) of cayenne pepper.
    • Adjust any of these seasonings according to your taste.
  3. Put the potatoes and 2 gallons (7.6 l) of water into the stockpot.Place 2 pounds (0.91 kg) of medium waxy potatoes and 2 gallons (7.6 l) of water in with the seasonings. Stir to dissolve the seasonings in the water.
    • For waxy potatoes, use small new potatoes, fingerling potatoes, or red bliss potatoes. Since they're small, there's no need to cut them.
  4. Simmer the mixture for 10 to 12 minutes.Turn the burner to high so the water comes to a vigorous boil. Then turn the burner down to medium so the water bubbles gently. Simmer the mixture until the potatoes are just becoming tender.
    • To check the potatoes, insert a skewer or fork into the thickest part of a potato. You should be able to insert and remove the skewer or fork with some resistance.

Boiling and Serving the Shrimp

  1. Add the shrimp and corn to the stockpot.Once the potatoes are a little tender, add 3 pounds (1.4 kg) of jumbo shrimp and 3 ears of corn that have been broken into halves.
    • If you prefer, you can break the ears of corn into 3 inch (7.5 cm) cobettes.
  2. Cover and cook the shrimp boil for 5 to 7 minutes.Put the lid on the stockpot and simmer the shrimp boil over medium heat. Cook the mixture until the shrimp are completely cooked and hot. Then turn off the burner.
  3. Drain the shrimp boil.Set a colander in the sink and slowly pour the shrimp boil into it so the water drains. Use caution since the steam coming off of the shrimp boil will be hot.
    • If the stockpot is too heavy to easily pick up, ask someone to help you lift it and pour it into the colander.
  4. Put the shrimp boil on a platter and serve it immediately.Transfer the drained shrimp, potatoes, corn, celery, and onions to a serving platter and set it on the table. Place lemon wedges, cocktail sauce, and hot sauce on the side for guests to eat with the shrimp boil.
    • For a more casual look, spread newspaper on your table and dump the shrimp boil directly onto it. Let guests help themselves.
    • Refrigerate leftover shrimp boil in an airtight container for up to 3 to 4 days.

Trying Variations

  1. Add sausages for a meatier shrimp boil.If you'd like to make the shrimp boil more filling or serve more people, add 2 pounds (0.91 kg) of pork sausage that you've cut into 2 in (5. cm) pieces. Put the sausage in the pot when you begin to boil the potatoes and onions.
    • Try a pork sausage, such as kielbasa.
  2. Add crawfish to the boil.If you'd like to add more shellfish, put 5 pounds (2.3 kg) of whole live or frozen crawfish that you've thawed into the stockpot with the shrimp. Cook the crawfish with the shrimp until they're hot and completely cooked throughout.
    • If the crawfish haven't been cleaned, submerge them in cold water to rinse them before you add them to the stockpot.
  3. Use spicy sausage and add red pepper flakes for a spicy shrimp boil.If you'd like the heat of the shrimp boil to be even more intense, use spicy sausage such as chorizo or andouille and add 3 tablespoons (16 g) of red pepper flakes to the shrimp boil when you add the other seasonings.
    • Consider setting out a variety of hot sauces for seasoning the shrimp boil just before serving.
  4. Add 8 to 10 blue crabs for an even richer seafood flavor.Clean the crabs and add them to the pot when you cook the potatoes with onions. Boil the crabs for about 10 minutes before you add the shrimp and corn.
    • If you can't find blue crabs, use whatever whole crabs or crab clusters that are available in your area.
  5. Try a Great Lakes fish boil by using fish instead of shellfish.If you don't have access to shrimp or crawfish, you can still make a flavorful boil using fish. Substitute the same amount of white fish for the shrimp and chunk it into 2 to 3 in (5 to 7.5 cm) pieces. Cook the fish boil as you would the shrimp boil.
    • You can use trout, tilapia, or any other of your favorite white fish.





Video: Louisiana Spicy Shrimp Recipe (Boiling Crab - Whole Sha-Bang Style)

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Date: 13.12.2018, 19:35 / Views: 45235