Stovetop Shrimp Boil Recipes
STOVETOP SHRIMP BOIL
Looking for an easy shrimp boil recipe? This Stovetop Shrimp Boil Recipe from Delish.com is the best.
Categories cook insta weeknight dinners
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large stock pot with water until three-fourths full. Add lemon juice and rinds, 1/4 cup Old Bay seasoning, salt, pepper, bay leaf and garlic; stir together and add potatoes. Bring to a boil and simmer for 8 to 10 minutes, then add corn and simmer for 5 minutes. Add shrimp, simmer 3 minutes more.
- Drain in a large colander and discard lemons, bay leaf and garlic.
- Return stock pot to stove over medium heat. Melt butter and stir in remaining 2 tablespoons Old Bay. Add back potatoes, corn and shrimp and toss to combine. Garnish with parsley, then transfer to a large platter. Serve immediately.
CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP
This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
- Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
- Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
- Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
- Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
- Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
- Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 7.8 g, Cholesterol 289.8 mg, Fat 18.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 836.7 mg, Sugar 1.2 g
STOVETOP SHRIMP BOIL RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 11
Steps:
- Fill a large stock pot 3/4 full of water. Add juice of 2 lemons and rinds, 1/4 cup Old Bay seasoning, 1 tablespoon salt, bay leaf, and 1 head of garlic cut in half; stir together and add potatoes. Bring to a boil and simmer for 8 to 10 minutes. Add corn, simmer for 5 minutes. Add shrimp, simmer for 3 minutes more. Drain in a large colander and discard lemons, bay leaf, and garlic. Return stock pot to stove over medium heat. Melt butter and stir in 2 tablespoons Old Bay seasoning. Add back potatoes, corn, and shrimp. Toss together in butter mixture and parsley; transfer to a large platter. Serve immediately.
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