Classic shrimp boilie on the street

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 580, total fat 28 G., saturated fats 11 G., proteins 40 G., carbohydrates 44 G., fiber 6 G., cholesterol 264 mg, sodium 783 mg, sugar 7 G.

A large shrimp boilie is a great excuse to gather friends in the backyard, but you can also make it in a large pot on the stove at home. Large shrimp are simmered with smoked sausages, jacket potatoes, corn on the cob, and spices, then the liquid is drained and the contents of the pot are placed in the center of the table where the group has already gathered and a cold beer is waiting. Serve the boilie with hot sauce and lemon wedges for drizzling.

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:

2 bottles of 0.33 l lager or pale ale
4 lemons, halved, plus extra wedges for serving
1 cup seafood seasoning, such as Old Bay
20 cloves garlic, crushed and peeled
1 bunch fresh thyme (20-22 sprigs)
1.3 kg small potatoes
12 ears of corn, shelled and broken in half
1 kg prepared andouille sausages, cut into 5 cm pieces.
2 kg large unpeeled shrimp (U15)
110g unsalted butter, melted, plus extra for serving
Chopped fresh parsley, for sprinkling
Hot sauce, for serving
Special equipment: 44-liter outdoor cooking pot, kitchen string

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, corn, lemon, light beer, shrimps, andouille sausage, Old Bay seasoning, thyme

Cooking the dish according to the recipe:

Pour the beer into a 44-quart (12-gallon) outdoor boiling pot and add 16 liters (4.5 gallons) of cold water. Juice the lemon halves, then add the lemons to the pot. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen string and add them to the pot. Cover and bring to a boil.
Add the potatoes to the pan and cook until tender, about 10 minutes. Add the corn and andouille sausage and simmer until heated through, about 10 minutes. Add the shrimp and cook until pink, about 5 minutes.

Carefully drain the liquid and transfer the contents of the pan to a large serving platter, a rimmed baking sheet, or directly onto a parchment-lined table. Drizzle with melted butter, then sprinkle with parsley. Serve with lemon wedges, melted butter, and hot sauce.

Categories:

recipe / Calorie content of prepared meals / Picnic / Simple shrimp recipes / Summer dishes / Main courses / Vegetables and mushrooms / Fish and seafood / Food Network - recipes / American cuisine