We’re talking about tomatoes, berries, fruit, sauerkraut, and pickled vegetables. Water-bath canning is only for produce that is HIGH in acid. Also, here is an excellent video, as it really helps to see a demonstration. Really it’s a meal in one but you can definitely add a cozy side to pair with it.In this guide, we’ll take you through the full canning process step-by-step. Grill: To cook it on the grill try my foil packets. Oven: Shrimp boil can also be scaled down and baked on a sheet pan in the oven, try this variation. Drain then finish with 6 tbsp melted butter, 2 tbsp lemon, 2 tbsp parsley and more old bay seasoning.Add 1 1/2 lbs shrimp and cook until just opaque, about 10 – 13 minutes.Remove corn to make room for shrimp if needed. Cook on high heat 3 hours or until potatoes are tender.Add 5 cups water and 1/4 cup Old bay seasoning and 2 tsp fresh thyme.Add 14 oz sliced sausage, 1 1/2 lbs diced potatoes, 3 corn cobs halved, 1/2 onion and 6 garlic cloves to a large slow cooker.Slow Cooker: Here are the directions you’ll use to cook in a crock pot: Skillet: Try my skillet variation here, it adds a nice browned flavor. The boiled version is a staple but there are many other ways to prepare it. Shrimp cooks very quickly and you want to be careful not to over-cook it or it will ruin the texture. You’ll notice in this recipe it only takes 1 – 2 minutes to boil shrimp. Sprinkle with parsley, Old Bay seasoning and pepper to taste. Finish with butter, lemon and seasoning: Drizzle with butter and lemon juice.Spread over an extra large serving platter or a baking sheet. Drain: Drain mixture (you can reserve 1/4 cup of the broth if you’d like for serving).Briefly cook shrimp: Gently stir in shrimp and cook until just opaque and pink.Cook corn and sausage: Add corn and continue to cook 3 minutes.Let cook until potatoes are nearing tender, about 10 – 15 minutes. Par-cook potatoes: Add potatoes and season with salt (I use 1 Tbsp).Bring mixture to a boil over medium-high heat. Stir in onion, garlic, Old Bay seasoning, and thyme. Boil water with seasonings: Fill a large stockpot with 4 quarts water.Sneak in another colorful veggie such as green beans, okra or asparagus.You can add other seafood such as crab, lobster or clams.Make your own homemade seafood seasoning (in place of the Old Bay).Mixture can be finished with hot sauce upon serving.Add other herbs to the water mixture such as bay leaves or parsley.Peel shrimp or leave unpeeled as preferred.1 can of beer can also be added along with the water. Really it’s mostly for a nice pop of color, you can omit if preferred. Parsley: 1 Tbsp dried parsley may be subsisted.Lemon: If all you have is a lime that will work too.Unsalted butter: Salted butter will work just keep in mind it will add a little extra salt (nearly 1/4 tsp).Unless of course you can get fresh caught nothing beats that. Shrimp: I prefer to use frozen, freshly thawed shrimp as it will have the best taste.Andouille sausage: If you can’t find andouille sausage another type of smoked sausage will work fine. Corn: Corn on the cob is a must for this recipe, don’t use cut kernels.Salt and pepper: Add to taste, just remember there is already salt in the seasoning blend.You can use any size but you need to cut them down to about 1 1/2-inch chunks. Red potatoes: Yukon gold potatoes work great too.Thyme: 2 tsp dried thyme may be substituted.Old Bay seasoning: You could make your own blend, see notes in variations below.I don’t recommend substituting dry as it won’t be nearly as flavorful. Garlic: You’ll need a whole head of garlic here.Red onion: Yellow onion is delicious here too.Water: I like to begin with hot water just because it will reach boiling point faster.Shrimp Boil Ingredients and Possible Substitutes Truly a recipe that needs to be made at the very least, once a summer if you ask me. It really is the perfect summer meal in one and it’s fun for entertaining too.Ī dinner that’s fit for a simple weeknight meal or a hearty treat to look forward to over the weekend. You’ve got the distinctive and enticing flavor of the shrimp, richness from the sausage, the pops of seasoning from the celery salt and sweet paprika (in the Old Bay blend), nice hints of bright lemon, rich and decadent butter, vibrant herbs and then you get plenty of freshness throughout with all the veggies.
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