Shrimp boilie

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 379, total fat 10 G., saturated fats 5 G., proteins 30 G., carbohydrates 41 G., fiber 9 G., cholesterol 225 mg, sodium 735 mg, sugar 0 G.

If you're treating a large group to shrimp, make a boilie. This isn't just a seafood appetizer, but a hearty, camp-style dish that will delight your friends with its casual, interesting presentation. The shrimp are simmered with whole small potatoes, corn on the cob, and aromatic herbs in a fragrant broth with American Old Bay seasoning, arguably the best seafood spice blend. Keep the order when adding the ingredients to ensure even cooking. Serve the boilie on a large platter in the center of the table, with bowls of the broth sauce mixed with butter nearby.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.6 kg large shrimp, unpeeled
2 lemons, halved + extra wedges for serving
0.5 cup Old Bay seasoning
8 cloves garlic, crushed
1 large red onion, cut into 4 pieces
6 sprigs of fresh thyme
450 g small red potatoes
4 ears of corn, husked and broken in half
2 tablespoons unsalted butter
Hot sauce, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, red potatoes, shrimps, Old Bay seasoning, thyme

Cooking the dish according to the recipe:

Pour 4 liters of water into a large saucepan. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay seasoning, garlic, and onion. Tie the thyme sprigs with kitchen twine and place them in the saucepan. Cover and bring to a boil, then reduce the heat and simmer for about 5 minutes.
Add the potatoes to the pan and cook until tender, about 10 minutes. Add the corn and cook for another 5 minutes.

Meanwhile, slit the back of each shrimp, remove the veins, and rinse. Add them to the pan, cover, and cook until the shrimp are curled and pink, 2-3 minutes. Transfer the shrimp and vegetables with a slotted spoon to a large bowl. Add the butter and about 1 cup of broth to the bowl and stir until the butter has melted.
Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges, and hot sauce.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Main courses / Vegetables and mushrooms / Fish and seafood / / Food Network - recipes

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