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| A nicely seasoned boil for shrimp or crabs. |
Shrimp and Crab Boil
Seriously. This is the absolute perfect shrimp and crab boil recipe. I swear! Well, I think it is anyway. Now first, let me get this out of the way - this is more about the boil seasoning, than it is about the boiling. You can boil the tiniest of shrimp, or the super colossal ones with this same boil. The mixture here will do somewhere between 3 to 5 pounds of the larger shrimp, a larger quantity of the smaller, but the soaking time will vary accordingly. So test your shrimp and remove them when they are done.Now I realize a lot of you don't buy your shrimp raw, and many of you buy them already cleaned and cooked, but... some of y'all are from 'round this part of the country I know, and let me tell you, I've tried for years and years, all different recipes, combinations, methods, seasonings, timing, whatever, to get to this recipe, so trust me on this one. This is the one. And of course, if you're having to buy your shrimp frozen, you can buy them raw in the shell and season them like this.
Here's how to do it.
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Recipe: Shrimp and Crab Boil
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings
Ingredients
Instructions
- 1 extra large onion, peeled and quartered
- 3 large garlic cloves, peeled and smashed
- 1/2 cup of vegetable or canola oil
- 1/2 cup of ketchup
- Couple dashes of hot sauce
- 1 teaspoon of freshly cracked black pepper
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 2 large lemons, sliced
- 1/4 cup of white vinegar
- 1 tablespoon of liquid crab boil, or to taste
- Smoked sausage
- New or small red potatoes
- Ears of corn, shucked and cleaned, cut into thirds
- 2 to 3 pounds of large (16 - 20 count) raw shrimp, shells and heads intact
- 1 cup of kosher salt
Rinse the shrimp. Fill a large 6-quart stockpot halfway with water and bring to a boil. You'll want roughly 1 quart of water for every pound of shrimp. Add the first nine ingredients and return the water to a boil. Add the crab boil, sausage and potatoes; boil for about 10 minutes. Add the corn, boil for about 5 minutes, then add the shrimp and immediately remove the pot from the heat. Add the salt and stir well to dissolve. Cover the pot and allow to soak - amount of soaking time is dependent on the size shrimp you are using. For small it can be as little as 3 to 5 minutes, for jumbos up to 15 or longer, or somewhere in between, for medium sized shrimp. For crabs, drop the crabs in, cover and bring up to a boil, uncover and boil for about 15 to 18 minutes, then test for doneness.
If using shrimp for shrimp cocktail or for use in a recipe, remove and plunge immediately into ice water to stop the cooking process. Otherwise, drain them, or use a slotted spoon to remove the shrimp, potatoes and sausage to a platter. Can also boil the potatoes, corn and sausage separately from the shrimp. Reserve the water after removing the shrimp, if cooking separately.
Tip: Try to avoid adding ice to the boiling water when you add the shrimp.
Note: These directions are written with a larger sized shrimp, 16 - 20 count ideally, in mind. You can still use a larger quantity of smaller shrimp (as those pictured above), but you'll need to adjust your soaking time down to avoid overcooking them. Can also increase batch ingredients for larger batches. When cooking fresh caught crabs or crawfish, remember they must be alive when you boil them and you'll want to purge them first before boiling. Simply add them to a large tub and soak in clean, fresh, salty water. If the water gets very muddy, drain and repeat as needed, the proceed with the recipe.
Source: http://deepsouthdish.com
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