Weeknight Shrimp Boil Recipes

WEEKNIGHT SHRIMP BOIL

Steps:

• Add water and Zatarain's Crawfish, Shrimp & Crab Boil seasoning to a large stockpot. Bring to boil on high heat. Stir in potatoes, onions and garlic. Cover and boil 15 minutes or until potatoes are soft all the way through.*
• Add sausage, lemons, corn and raw shrimp to the pot. Cover and boil an additional 3-5 minutes or just until shrimp is pink in color all the way through.
• Strain to remove water then serve immediately. To serve, dump everything once strained onto a table lined with newspaper. Drizzled with melted butter and sprinkle with Old Bay seasoning. Reserve some melted butter as a dip for shrimp (and other seafood if available).

EASY WEEKNIGHT SHRIMP BOIL

Steps:

• In a large soup pot, combine water, beer, old bay, onion and lemon and bring to a boil.
• Once boiling, add the potatoes and cook until beginning to get tender, about 11 minutes.
• Add in corn and cook for a few minutes then add in the sausage.
• When the corn is tender (about 6-8 minutes), pull it out and place it in a very large bowl.
• Now make sure you have a gentle simmer going and then drop in the shrimp.
• Cook 2-3 minutes, or until shrimp are cooked through.
• Turn off the heat and quickly transfer the ingredients to the bowl with the corn. I use a spider for this but you could also strain the shrimp boil through a colander.
• Add butter and parsley to the shrimp boil and stir.
• Serve with cocktail sauce, lemon wedges and old bay.

WEEKNIGHT SHRIMP BOIL

Steps:

• Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes.
• Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes.
• Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if desired.

SHRIMP PASTA WITH CORN AND BASIL

Steps:

• Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
• As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
• Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
• Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.