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!


We Need Your Help! There's no paywall here on Deep South Dish - recipes, step by step photos and printables are free and available at no cost to our readers, however, advertising featured on the blog helps to pay for the groceries. If you enjoy the blog but you're using an ad blocker, please consider whitelisting Deep South Dish so I can keep the blog going!

For more of my favorite shrimp recipes, check out the collection on my Pinterest page!




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.

Source: http://deepsouthdish.com

NOTE: Request for Access is for document editing purposes only. You do NOT need to request access to print!
Printing Does Require Adobe Reader - download it free!
 PRINT THIS
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y’all!

Roasted Shrimp
Cajun Grilled Shrimp Skewers
New Orleans Style BBQ Shrimp

Posted by on August 10, 2020
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
200807/191020
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed