SHRIMP BOIL BAKE RECIPES

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SHRIMP BOIL RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Shrimp Boil Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

2 lemons, halved, plus wedges for serving
1/2 cup Old Bay Seasoning
8 cloves garlic, smashed
1 large red onion, quartered
6 sprigs fresh thyme
1 pound baby red potatoes
4 ears corn, husked and snapped in half
1 1/4 pounds large shrimp, unpeeled
2 tablespoons unsalted butter
Hot sauce, for serving (optional)

Steps:

  • Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes. 
  • Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes. 
  • Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired. 

Nutrition Facts : Calories 379, FatContent 10 grams, SaturatedFatContent 5 grams, CholesterolContent 225 milligrams, SodiumContent 735 milligrams, CarbohydrateContent 41 grams, FiberContent 9 grams, ProteinContent 30 grams

SUNNY'S SHEET PAN SHRIMP "BOIL" RECIPE - FOOD NETWORK



Sunny's Sheet Pan Shrimp "Boil" Recipe - Food Network image

Provided by Sunny Anderson

Total Time 1 hours 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

One 1 1/2-pound bag steamable red potatoes
2 ears corn, cut into thirds 
1 lemon, cut into quarters 
1/2 pound andouille sausage, sliced in half lengthwise, then cut into 2-inch sections 
4 tablespoons salted butter, melted 
6 to 8 sprigs fresh thyme, finely chopped 
2 pounds jumbo or colossal deveined shrimp (20 to 30 total) 
2 heaping tablespoons seafood seasoning 
8 ounces pilsner beer 

Steps:

  • Microwave the bag of potatoes for 6 minutes, then cut potatoes in half or quarters, depending on the size.
  • Add the corn, lemon, potatoes, sausage, butter and thyme to a large bowl. Toss together and place everything on the sheet pan with the corn standing on end and the sausage pieces sliced-side down.
  • Preheat oven to 400 degrees F.
  • Make a pouch using 2 sheets of aluminum foil, sealing the edges very well. Place the shrimp in the pouch and add the seafood seasoning. Add the beer and close the pouch. Place the pouch on the sheet pan, atop the sausage and vegetables. Place the sheet pan in the oven and roast until the potatoes are soft and the sausage is sizzling, 35 to 45 minutes. Remove from the oven and carefully open the shrimp pouch. Pour the pouch over the sheet pan and serve.

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