Why It Works
- Adding beer, Old Bay seasoning, cayenne pepper, bay leaves, garlic, lemon, and salt to the boil ensures all of the ingredients emerge well seasoned.
- Adding ingredients to the pot in order of how long they need to cook to become tender and fully cooked is absolutely essential.
There's an undeniable allure about boils, be it Wisconsin-style fish, a Chesapeake Bay soirée centered around blue crab, oysters, and clams, or—as luck would have it—Low-Country shrimp and vegetables, bobbling in a heavily seasoned broth that's redolent of cayenne, citrus, and celery salt.
Pulling it off isn't hard, really, but it does require a keen eye, and attention to detail. The potatoes take the longest, but just how long depends on the type and size. Don't add the next ingredient—smoked sausage—until the spuds yield slightly when pierced with a fork. Cook the corn quickly; by the time the water starts to boil again, the corn is close to done.
The last stage, adding the shrimp, can be a little tricky. A word to the wise: Resist the urge to use pre-cooked shrimp, which will just get tough. And do choose the shell-on variety: they're tender and more flavorful. As for cooking: the moment the surface of shrimp changes color and it's no longer translucent, it's done. A second more, and it'll be tough and rubbery. I recommend using uncooked, deveined, "EZ-peel" shrimp, which offer the best of both worlds: the flavor factor you're looking for coupled with convenience. If you're using frozen shrimp, add another minute or so to the cooking time and keep the lid on the pot so the boil bounces back fast.
Timing is everything when it comes to a seafood boil, but the time ingredients will take depends largely on factors like potato size and whether or not shrimp are frozen. In other words, visual cues are key. So are napkins aplenty. When it's all said and done, be prepared to have at it. This is a casual, messy affair, and it's meant to be enjoyed in the backyard with a group of beer-swigging friends.
May 2012
Recipe Details
Low-Country Shrimp Boil With Spicy Remoulade Recipe
Ingredients
For the Sauce:
2 tablespoons prepared horseradish
1 teaspoon red wine vinegar
6 tablespoons ketchup
1/2 cup mayonnaise
1 1/2 tablespoons sriracha
For the Boil:
1 gallon water
1 (12-ounce) can beer
1/2 cup Old Bay seasoning, plus additional for serving
2 tablespoons cayenne pepper
2 bay leaves
Kosher salt
2 whole lemons, split in half and juiced, juiced lemon halves reserved
4 garlic cloves, roughly sliced
12 small red potatoes (about 1 1/2 inches in diameter)
1 1/2 pounds smoked sausage (such as andouille), cut into 2-inch pieces
3 ears fresh corn, shucked and snapped in half
2 pounds large shell-on shrimp
Tabasco sauce for serving
Directions
Combine horseradish, vinegar, ketchup, mayonnaise and Sriracha in a small bowl. Cover and refrigerate until ready to use.
Bring water, beer, Old Bay, cayenne, bay leaves, 1/2 tablespoon kosher salt, lemon juice, reserved lemon halves, and garlic to a boil in a large stockpot over high heat. Skim foam from top. Add potatoes, cover and cook 10 minutes (see note). Add smoked sausage and boil for another 4 minutes before adding corn. Cook for 7 more minutes, then add shrimp and cook until shrimp just turns pink and is no longer translucent, about 3 minutes.
Immediately drain cooking liquid using a colander and discard lemons and bay leaves. Pour potatoes, corn, sausage, and shrimp into a large serving bowl, platter, or on top of a paper-covered table. Sprinkle with additional Old Bay, if desired, and serve with prepared sauce, Tabasco, and napkins.
Special Equipment
Notes
Cooking times here are approximate. Timing is everything when it comes to a seafood boil, but the time ingredients will take depends largely on factors like potato size and whether or not shrimp are frozen. In other words, visual cues are key, as is making sure the potatoes are cooked through by poking them with a fork or skewer.
Read More
Nutrition Facts (per serving) | |
---|---|
770 | Calories |
49g | Fat |
29g | Carbs |
51g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 | |
Amount per serving | |
Calories | 770 |
% Daily Value* | |
Total Fat 49g | 63% |
Saturated Fat 14g | 68% |
Cholesterol 396mg | 132% |
Sodium 3267mg | 142% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 2g | 9% |
Total Sugars 8g | |
Protein 51g | |
Vitamin C 14mg | 72% |
Calcium 193mg | 15% |
Iron 2mg | 12% |
Potassium 1272mg | 27% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |