Have you ever experienced a seafood boil? Since I live in the Pacific Northwest, I love using shrimp as my shellfish of choice when enjoying this type of cuisine.
This is a great way to feed a crowd for weekend get-togethers or holidays. Boils are fun to do outside with a large pot and a propane tank, but in Oregon I can't wait for the weather to cooperate for this type of cooking. I use a large pot on the stove and cook it in two batches. I cover the dining room table in newspapers and everyone sits down for an interactive meal of peeling shrimp, corn on the cob, potatoes and kielbasa.
This shrimp boil is in conjunction with a blogger event I am participating in called the #ShrimpShowdown. OXO tools provided some really nice items to help make it all possible while the NFI Shrimp Council and Eastern Fish Company sent over 5 lbs of beautiful extra large prawns. These un-peeled, vein-in shrimp are chemical free and wild-caught from the waters of Mexico. Eastern Fish Company's Sail Brand has become the gold standard for quality and consistency in the seafood industry. Just look at these gorgeous shrimp!
I used the OXO 3-Piece Bowl and Colander Set to rinse the shrimp before I got started. This is probably one of the nicest colanders I have and truly love that it has a lid. It's easy to keep the shrimp on ice and in the fridge with this bowl. No mess whatsoever. I have the 9-piece set too.
Since the shrimp were unpeeled and vein-in, a little bit of prep work was required. I used the OXO Flexible Kitchen & Herb Snips to cut through the shell on the back of the shrimp. This makes it easy to then remove the vein with the OXO Shrimp Cleaner (both seen above). Both tools made it all so simple to get these shrimp ready for the boil.
Here I'm using the OXO Wooden Lemon Reamer to extract the juice from the lemons and into the broth. If you've never used a lemon reamer, I can highly recommend them. I never seem to be able to squeeze all the juice from a lemon and this tool is quite helpful when it comes to extracting it all. Good for limes too.
I have a really large stock pot I use to do my boils. I cook them in two batches, mostly because as we sit down to enjoy one serving the next comes off the stove warm and ready to eat. I find it much more enjoyable this way and the food remains hot.
Before serving and after each batch is cooked, I toss the mixture with garlic butter...it's the perfect finishing touch to this meal.
Low Country Shrimp Boil
- 2-1/2 pounds extra large prawns, unpeeled
- 5 quarts water
- 1 (12 oz) beer
- 1 bag Shrimp and Crab Boil
- 1/4 cup Old Bay Seasoning
- 2 T kosher salt
- 2 lemons, juiced plus rinds
- 1 large onion, quartered
- 1-1/2 pounds small red potatoes
- 4 ears corn, broken into smaller pieces
- 1 lb kielbasa
- 1/2 cup butter
- 2 teaspoons finely minced garlic
- De-vein shrimp and set aside on ice until ready to use.
- In a large stock pot, add water, beer, shrimp and crab boil, Old Bay, salt, lemon juice and rinds from both lemons and onion. Bring to a boil and simmer for 5 minutes.
- Add potatoes and cook for 10 minutes. Add corn and kielbasa, cook for 5 minutes more. Add shrimp, cooking for 3 minutes or until pink and opaque.
- Drain broth and toss with butter that has been melted with minced garlic.
- Serve on a bed of newspapers with lemon wedges and your choice of dipping sauces such as cocktail sauce or a spicy mayo.
- *I often double this recipe and cook it in two batches to feed a crowd. However, if you have a large enough pot (usually and outdoor boil pot) you can double it and cook it all at once.
Giveaway is now CLOSED.
Two Years Ago: Roasted Brown Sugar-Five Spice Butternut Squash
Five Years Ago: Sweet Potato Spice Cookies
Six Years Ago: Peanut Butter Banana Chocolate Chip Muffins
Disclosure: This post is sponsored content by OXO and The NFI Shrimp Council. As always, all opinions are my own.