Alabama Shrimp Boil
Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Quick to throw together, this recipe would work as well for a weeknight dinner as it does for a party. The mix of shrimp, potatoes, corn, and sausage combine together well to create a tasty dinner. I have been to crawfish/shrimp boils before where the food was quite spicy, to counter this, I did not add as much spice to the boiling mix. However, I served the dish with hot sauce so each person could add their desired amount of heat. The contents were absolutely delicious with a splash of Cholula Hot Sauce. I highly recommend sautéing up some butter and garlic to pour over the top of any remaining leftovers. This is especially tasty on the shrimp.
Makes 24 Servings
Preparation Time: 5 minutes
Cook Time: 30 minutes
*6 lemons, halved, squeezed
*1 cup Old Bay seasoning
*1 1/2 cups New Orleans style crab boil seasoning like Zatarain’s (use liquid or powder)
*2 bottles of your favorite beer
*4 large white onions, cut in quarters
*3 pounds red potatoes, skin on (cut in half if they are large)
*10 ears fresh corn cut into 3-4 inch pieces
*3 pounds smoked sausage
*5 pounds whole fresh shrimp 21-26 count, in the shell
*1/4 cup kosher salt
*1 stick unsalted butter
*1/2 cup hot sauce, optional
*Rinse fresh shrimp well with cold water and set aside.
*Fill a large stockpot 1/2 full with water, about 3-4 gallons.
*Fit the pot with a strainer if you have one.
*Bring to a boil.
*Add the first 6 ingredients and bring back to a full rolling boil.
*Add potatoes and onion.
*Put the lid on and cook 10 minutes, bringing the pot back to a full boil and potatoes are not quite fork tender.
*Add corn and sausage.
*Cover and cook 5 minutes until the corn is almost done.
*Make sure the pot is again at a boil and add the shrimp.
*Cook 5-7 minutes, stirring the pot frequently to keep the shrimp moving around until they turn pink and curl.
*Lift the strainer from the liquid or strain the contents from the liquid.
*Add the butter.
*Check the seasoning and add the salt and hot sauce to taste.
*Don't keep cooking once the shrimp are done, they will get tough. Once they are done, remove them immediately, drain well and serve.
Recipe and Taste Tester - Alina Gersib