Advertisement
 
Share This Share This Printer Friendly Version

Southern-Style Shrimp & Crab Boil

Posted by Chef at The Food Channel®

from The Kitchens of The Food ChannelFrom The Kitchens of The Food Channel
Southern-Style Shrimp & Crab Boil
  • Prep Time:
  • Cook Time:
  • Serves:8
 
Tagged: crab boil, shrimp, Potatoes, king crab, Asparagus, Brats, corn on the cob, artichokes,

This recipe is for a large gathering of hungry people. It has just enough spice to give it sass, but not enough to scare off the faint of heart.

This is an old-fashioned eat-with-your-hands kind of dinner that everyone will enjoy and remember. And everything cooks in the same (big) pot!

Our Southern-Style Shrimp & Crab Boil is part of our Labor Day Weekend Feast.

 

Ingredients

  • 6 gallons water
  • 1 1/2 cups salt
  • 2 tablespoons black peppercorns
  • 4 packages dry crab boil
  • 2 tablespoons hot sauce
  • 16 red-skinned potatoes
  • 3 large artichokes
  • 8 ears of corn, shucked
  • 12 bratwurst sausages
  • 5 lemons, cut in half
  • 4 medium-sized yellow onions, peeled and quartered
  • 4 heads garlic, halved horizontally
  • 3 pounds asparagus
  • 1 bunch celery, well washed and tops removed
  • 24 scallions, trimmed
  • 5 pounds fresh whole shrimp
  • 5 pounds crab legs

Preparation

  • 1
    Set the kettle with basket insert on high heat, cover and bring to a rolling boil. Add seasonings.
  • 2
    With the cooking stock at full boil, start by adding the vegetables that will take the longest to cook: the potatoes and artichokes. Cover the pot, bring to boil again and cook for 7 minutes.
  • 3
    Add the corn, bratwursts, lemons, onions, garlic, celery and scallions to the pot. Cover and boil again for another 7 minutes. NOTE: It's best to precook the brats ahead of time for a nice caramelized appearance--and to reduce grease in the boil pot.
  • 4
    Add the asparagus, crab legs and shrimp. Tuck the ingredients down into the stock with a wooden paddle and stir. Cover the kettle, and when the stock returns to a rolling boil and the shrimp turn pink, turn off the heat. (If the shrimp and crab boil any longer they will be difficult to peel.) Remove all ingredients from the pot and serve immediately.

Additional Info

Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 
 
Comments
We'd love to hear from you.
 
There are no comments yet. Be the first to share your thoughts!
You must be registered to comment. Please Sign-in or Register.