Old Bay Shrimp Boil Recipes

OLD BAY®-SEASONED STEAMED SHRIMP

Steps:

• Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.
• Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

OLD BAY SHRIMP BOIL

Steps:

• In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil.
• Add potatoes and onions; cook over high heat for 8 minutes.
• Add smoked sausage; continue to cook on high for 5 minutes.
• Add corn to pot; continue to boil for 7 minutes.
• Add shrimp in shells, cook for 4 minutes.
• Drain cookin liquid; pour contents of pot into several large bowl or shallow pails.
• Sprinkle with additional Old Bay.

OLD BAY SHRIMP BOIL

Steps:

• Rinse and peel the shells from the shrimp, leaving the tails intact.
• Add the water, cider vinegar, and old bay seasoning to a large stockpot and bring to a boil over medium high heat.
• Add the shrimp to the boiling water solution and simmer for 3 minutes, or until the shrimp turn pink and is no longer opaque.
• Drain cooking liquid from the shrimp and allow to cool.
• Pour contents of pot onto a large platter and garnish with lemon wedges, fresh parsley, and sprinkle with additional old bay seasoning if desired.
• Chill until ready to serve.

BEER-BOILED SHRIMP WITH OLD BAY®

Steps:

• Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
• Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

THE ORIGINAL OLD BAY SHRIMP BOIL SHRIMP FEST

Steps:

• Bring water, beer, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes. Stir in shrimp. Cook 4 minutes or just until shrimp turn pink. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, if desired.

OLD BAY® STEAMED SHRIMP WITH COCKTAIL SAUCE

Steps:

• In a medium saucepan mix vinegar water and OLD BAY. Bring to boil on medium heat. Gently stir in shrimp then cover.Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.Serve immediately or refrigerate until hungry guests arrive. Best served with punchy cocktail sauce and lively conversation.

THE ORIGINAL OLD BAY® SHRIMP BOIL SHRIMP FEST

Steps:

• Bring water, beer, OLD BAY and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes.
• Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.
• Drain cooking liquid. Pour contents of pot into large serving bowl or platter or mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning if desired.

SPICY BOILED OLD BAY SHRIMP

Steps:

• Rinse the shrimp and place to the side on paper towels to dry.
• In a large pot mix the water, beer, and Old Bay. Bring the mixture to a boil.
• Add the shrimp, reduce the heat to medium-high, stir, and then cover for 4 minutes. Stir once half way through.
• Check the shrimp to see if they are pink. If they are. drain the shrimp and move them to a serving plate. If not, cook them until they are pink (typically 1 to 2 additional minutes).
• On the serving plate, sprinkle the shrimp with Old Bay and then serve with salsa, cocktail sauce, and/or lemons.

BEST LOW COUNTRY BOIL RECIPE

Steps:

• Fill a large pot with about 4 quarts of water. Add old bay seasoning, quartered lemons, smashed garlic, potatoes, and onions. Then bring to a boil.
• Boil for about 10 minutes or until potatoes are just beginning to become tender.
• Add the corn and sausage. Cook for 4-5 more minutes.
• Add the shrimp and cook for about 2 minutes until the shrimp becomes pink and opaque.
• Turn off the heat and reserve 1 cup of the broth.
• Drain the liquid, and transfer the shrimp and vegetables to a platter or dump onto newspaper.
• Serve with reserved broth, optional melted butter, and chopped parsly.