Shrimp Boil Menu Recipes

Steps:

• In a small bowl, combine the coriander seeds, mustard seeds, red pepper flakes, dill weed, allspice, salt, and bay leaves.
• Add the spice mix to a large pot with 3 quarts of water, then add the potatoes. Bring to a boil and cook for 15 minutes.
• Add the corn and boil for 10 minutes. Add the sausage and cook for another 5 minutes.
• Remove a potato from the pot and check to see if it's fully cooked. If not, continue to cook them until the potatoes are done.
• Stir in the shrimp and lemon juice. Place the lid on the pot and cook for 3 minutes, or until the shrimp are pink and cooked through.
• Drain the ingredients from the pot. Serve the shrimp boil on a newspaper-lined table, sprinkled all over with parsley, with cocktail sauce and garlic butter on the side.
• Enjoy!

Steps:

• Cook the shrimp boil:
• Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
• Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
• Make the cocktail sauce:
• Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
• Make the lemon-butter sauce:
• Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
• Serve the shrimp boil:
• Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
• Do Ahead
• Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

Steps:

• COMBINE THE WATER with carrot, celery, lemon juice and reserved lemon half, thyme, peppercorns, and a generous amount of salt, in a large (5-quart) stockpot. Bring to a rolling boil, then add shrimp. When the water is almost at a boil again, which should take about 1 1/2 minutes, the shrimp should be bright pink and curled; immediately remove the shrimp with a slotted spoon, and serve.
• If you plan on serving the shrimp cold, in shrimp cocktail or salad, immediately shock them in an ice-water bath to stop the cooking. Peel and devein, if desired (page 122). Chill in the refrigerator, covered, until ready to serve, up to 1 day.
• Using the side of a chef's knife, mash 1 small garlic clove with 1/4 teaspoon coarse salt to form a paste. Pulse 2 coarsely chopped medium tomatoes (1 3/4 cups) in a food processor until coarsely pureed. Transfer to a fine mesh sieve and let drain for 10 minutes, reserving liquid. Return tomatoes to food processor. Add 4 1/2 teaspoons freshly grated horseradish (or to taste), 1/2 teaspoon finely grated lemon zest, 1 tablespoon plus 1 teaspoon fresh lemon juice, 1 teaspoon coarse salt, 1 1/4 teaspoons Worcestershire sauce (or to taste), 1 1/2 teaspoons Tabasco sauce (or to taste), and the garlic paste. Pulse to combine. Add 2 tablespoons extra-virgin olive oil and process until combined. Add up to 1/4 cup reserved liquid to mixture to adjust to desired consistency. Chill until ready to serve. (Makes about 3/4 cup)
• Cooking the shrimp in their shells will increase the flavor-and is necessary for peel-and-eat servings. But when used in salads or shrimp cocktail, the shrimp will have a neater appearance if peeled and deveined before cooking (the shells slip off easier when raw).