Sunday, June 12, 2011

Recipes: Low Country Shrimp Boil

 I've had a few readers ask me for my husband's recipe for his famous Shrimp Boils, so here it is, directly from Chef Ryan himself!


Yield: 10-12 servings (depending on the size men you are serving!)

(Good rule of thumb is 1/2 lb of shrimp per person-I usually like to use 
                      U/15 or 16-20. Shell on....frozen or fresh....obviously fresh is better.)
24-30 Small Frozen Corn on the Cob
 5 packages Polska Kielbasa, cut into 2 inch pieces. Each package yields 6-8 pieces. 
2 bags of Red New Potatoes (depending on the size of potatoes, you may want to cut this amount)
3 Large Lemons
2-3 entire heads of Garlic
 (Peel the garlic and separate into individual cloves....just peel off the white/papery wrapping and keep the cloves whole.)
1 8oz Zatarain's Liquid Crab/Shrimp Boil
2 Zatarain's 3oz Boil in the Bag

In a 30 gallon (or larger) pot fill with water about 2/3 to 3/4 full (I use a propane fueled turkey fryer with a metal basket/colander for easy removal). Add in Zatarain's 8oz liquid boil (about half the bottle to start) and 1 or 2 of Zatarain's 3oz Boil in a bag.  I usually use just 1 bag and add more of the liquid along the way. Use a long wooden spoon to help stir all the contents in the pot for each step.

1. Once about to boil, halve the lemons and squeeze juice into pot and then put the lemons in. Also, dump in all the cloves of garlic. Wait to come to boil.

2. Add in potatoes as these take the longest. Bring back to boil. This will take maybe 10-14 minutes

3. Add in corn. Bring to boil....another 10 min or so

4. Add in kielbasa...bring back to boil. Shouldn't take too long because they are already pre-cooked, but you want to have them soak in spices.

5.  At this point, test a potato to see if it is tender. If it is still hard, use your judgement to boil longer.

6. Once all is cooked, take the basket out with all the contents and place on table covered with newspaper, etc and cover somewhat with foil to keep warm.

7. Put basket back in, add a little more liquid boil, and add shrimp. This should take only 2-3 minutes....until they are pink.

8.  Turn off the burner/heat and let the shrimp soak in the spices (the water is hot enough to cook the shrimp and too much heat will over-cook them. Maybe 5-6 minutes more.

9.  Take the basket with shrimp and add to the rest of the spread on the table.

10.  Have cocktail sauce (for those who want it), spray butter for the corn, Saltine crackers and spray butter for the garlic (THIS IS MUST....THE GARLIC TURNS INTO A BUTTERY SPREAD and is perfect with the crackers.

11.  Enjoy the feast and the easy clean-up....roll all the discarded food up in the newspaper and toss in a garbage bag.

Hope this helps and everyone enjoys this great time with friends or family!


01 09 10