Monday, August 10, 2020

Small Batch Shrimp Boil

A flavorfully seasoned boil mix to use for a smaller batch of 1 to 2 pounds of jumbo shrimp, with sausage, potatoes and corn.
A flavorfully seasoned boil mix to use for a smaller batch of 1 to 2 pounds of jumbo shrimp, with sausage, potatoes and corn.

Small Batch Shrimp Boil

Most shrimp boils around here are done on a back porch, in a propane boiler set up {affil link}, and on a huge scale with often at least 20 pounds of shrimp (or more), and sometimes crabs or crawfish too. Hopefully out of that, we can sneak away a pound or two of peeled shrimp for those dishes we all love that call for already cooked shrimp.

Although I've certainly pan sautéed plenty and grown quite fond of using roasted shrimp when I just need to season a pound or two of shrimp, every once in awhile, I also want those highly seasoned potatoes, corn and sausage that come along with it. Enter the small batch version of my shrimp boil!

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.

Here's how to make my small batch shrimp boil.

Rinse and drain the shrimp. Fill a large stockpot slightly over halfway with water and bring to a boil. Add the next nine ingredients and return the water to a boil. Add the crab boil, including most of the loose seasoning if using, sausage and potatoes; return to a boil and boil for 10 minutes. Add the corn, return to a boil and continue boiling for another 5 minutes.

Add the shrimp and immediately remove the pot from the heat. Stir in the salt and stir well to dissolve. Cover the pot and allow to soak 10 minutes. Test a shrimp to see if cooked through, then immediately use a spider or slotted spoon to scoop shrimp out and transfer to a serving platter; sprinkle some of the remaining boil or Old Bay seasoning over the shrimp before serving.


Dig in!


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Recipe: Small Batch Shrimp Boil

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 30 min

Total time: 40 min
Yield: About 4 to 6 servings

Ingredients
  • 1 to 2 pounds jumbo (16 - 20 count) raw shrimp, shells and heads intact, room temperature
  • 1 medium Vidalia or other sweet onion, peeled and cut into wedges
  • 2 large garlic cloves, peeled and smashed
  • 1/4 cup vegetable or canola oil
  • 1/4 cup ketchup
  • Couple dashes hot sauce
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 tablespoon Creole/Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste
  • 1 large lemon, sliced
  • 1/8 cup white vinegar
  • 1-1/2 tablespoons liquid crab boil {affil link}, or to taste
  • 1/4 cup loose crab boil seasoning {affil link}, divided, optional
  • 1/2 pound andouille or other spicy smoked sausage, cut into 3-inch sections
  • 8 whole tiny new potatoes or 6 small red potatoes, quartered
  • 6 count frozen mini Nibblers corn on the cob
  • 1/2 cup kosher salt
  • Old Bay seasoning for garnish, seasoning, optional
Instructions

Rinse and drain the shrimp. Fill a large stockpot slightly over halfway with water and bring to a boil. Add the next nine ingredients and return the water to a boil. Add the crab boil, including most of the loose seasoning if using, sausage and potatoes; return to a boil and boil for 10 minutes. Add the corn, return to a boil and continue boiling for another 5 minutes.

Add the shrimp and immediately remove the pot from the heat. Stir in the salt and stir well to dissolve. Cover the pot and allow to soak 10 minutes. Test a shrimp to see if cooked through, and continue soaking if needed. Immediately use a spider or slotted spoon to scoop shrimp out and transfer to a serving platter; sprinkle some of the remaining boil or Old Bay seasoning over the shrimp before serving.

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Check These Recipes Out Too Y’all!

Roasted Shrimp
Cajun Grilled Shrimp Skewers
New Orleans Style BBQ Shrimp

Posted by on August 10, 2020
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