Weeknight Shrimp Boil

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Weeknight Shrimp Boil


Weeknight Shrimp Boil

This quick shrimp boil recipe packs all the fun of a beach-party meal into an easy weeknight dinner. Chicken sausage cuts calories and the leek adds extra veggies.

Ingredients

  • 3 quarts water
  • ¼ cup Old Bay seasoning (see Tip)
  • 3 tablespoons lemon juice, plus lemon wedges for serving
  • 8 ounces baby potatoes
  • 8 ounces unpeeled raw shrimp (21-25 per pound)
  • 5 ounces andouille chicken sausage, cut into 1-inch pieces
  • 2 ears corn, husked and cut in half
  • 1 large leek, sliced
  • Melted butter for serving (optional)














Preparation

  1. Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes.
  2. Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes.
  3. Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if desired.
  • Tip: Old Bay seasoning gives this dish a Maryland crab-boil flavor thanks to its blend of celery salt, paprika and proprietary spices (we smell you, clove and onion). But you can sub in other seasoning blends for different regional flair-like Zatarain's for a taste of Louisiana.


Low-Country Boil



One pot is all you need for this easy Low-Country boil. We added green beans to the classic combination of potatoes, corn, shrimp and sausage to boost the veggie servings for a healthier crowd-pleasing meal. Dump the whole potful out on newspaper and serve with melted butter for dipping and crusty bread to round it all off!

Ingredients

  • 6 quarts water
  • 4 teaspoons Old Bay seasoning
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dill seed
  • 1 teaspoon allspice berries
  • 2 bay leaves
  • 1 pound baby red potatoes
  • 8 ounces kielbasa sausage, cut crosswise into 8 pieces
  • 24 unpeeled raw shrimp (21-25 count; see Tip)
  • 1 pound green beans, trimmed
  • 4 ears corn, husked and cut in half
  • 2 cups frozen pearl onions
  • ½ cup melted unsalted butter or ghee







































Preparation

  1. Combine water, Old Bay, mustard seeds, coriander seeds, cayenne, dill seed, allspice and bay leaves in a large stockpot. Bring to a boil. Add potatoes and sausage and boil until the potatoes are almost tender, 18 to 20 minutes.
  2. Add shrimp, green beans, corn and onions and boil until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes more. Drain and serve with butter (or ghee) for dipping.
  • Tip: For sustainably raised shrimp, look for shrimp that's certified by an independent agency, such as the Marine Stewardship Council. If you can't find it, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.

Charred Shrimp & Pesto Buddha Bowls




These shrimp and pesto Buddha bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they're basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame.

Ingredients

  • ⅓ cup prepared pesto
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 pound peeled and deveined large shrimp (16-20 count), patted dry
  • 4 cups arugula
  • 2 cups cooked quinoa
  • 1 cup halved cherry tomatoes
  • 1 avocado, diced


























Preparation

  1. Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.
  2. Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.
  3. Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.
  • To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.

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