Shrimp boilie

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6 - 8

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 - G.

In the US, when a large group gathers to eat shrimp, it's common to not just boil them, but to boil them. Boilies are typically made outdoors in large pots, where whole potatoes, corn on the cob, sausages, and various vegetables are first simmered in spices, then shrimp or other seafood is added. The mixture is steeped in boiling water, then the broth is poured out, and the contents of the boilie are poured onto newspapers spread in the center of the table around which the group gathers. This creates not just a beer snack, but a filling, complete meal. To better infuse the boilie ingredients with each other's flavors, it's recommended to pour the boilie broth into a portable refrigerator and let it steep for 10-15 minutes, as this type of refrigerator not only keeps the temperature down but also the temperature down.

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:

Boyle

1 kg large unpeeled shrimp (16/20)
360 ml lager or light beer
2 lemons, cut in half
0.5 tbsp. seasonings for seafood
10 cloves garlic, peeled
Half a bunch of thyme (10 – 12 sprigs)
0.7 kg small fingerling potatoes
6 ears of corn, shelled and broken in half
500 g andouille sausage or any smoked pork sausage, cut into 5 cm pieces.
Chopped parsley for serving
Special equipment: mobile refrigerator for 24 – 28 l.

Hot creamy sauce

110 g butter
2 tbsp hot sauce
Juice of half a lemon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, andouille sausage, corn, potato, light beer, fish seasoning, hot sauce, thyme

Cooking the dish according to the recipe:

Boil the shrimp.

Pour the beer and 4 liters of cold water into a large saucepan. Squeeze in the lemon juice and stir. Add the seafood seasoning, garlic, and thyme. Bring the mixture to a boil. Then add the potatoes and cook until half-cooked, about 6-7 minutes.
Place the corn and sausages in the portable refrigerator, pour in the broth and potatoes, and close the lid tightly. Let it sit for 10 minutes.

Then add the shrimp to the broth and close the lid again. Let it simmer for another 10–12 minutes.

Hot creamy sauceMeanwhile, melt the butter in a small saucepan. Remove from heat and stir in the butter. hot sauce, lemon juice and 0.5 tsp. salt.

Drain the liquid from the refrigerator and serve the shrimp and vegetables with a spicy cream sauce. Sprinkle with parsley.