The backyard may sound like a recipe for meetings, but this pot of seafood is also easy on the week! It is a real feast with spicy choppy, soft potatoes, corn and various seafood (crab, shellfish and shrimp!).
Easy seafood boiling recipe
Boiling seafood may seem threatening, but trust me. It is easier than you see. I make this classic seafood recipe into a big pot, and every time I do it, it feels like a summer celebration. The juicy shrimp, soft potatoes, sweet corn and smoke -made sausages are all thrown into the old bay skate stocks. It’s fun, a bit messy, suitable for a casual summer dinner with your family and friends. Place all of the parchment and dig up everyone. I don’t need a nice plating! You can also increase your recipe to three times or three times as needed. Do not miss Portuguese seafood stew and shrimp foil packets for more seafood recipes.
The reason why this seafood boils will be a new summer tradition.
Every time I can have dinner outside, I will take it, and there’s no better reason for this seafood boiling recipe. I like to sell my family and have a favorite part of everyone, and some of us prefer shrimp or legs and others are digging into soft life. The reason I like this recipe is:
- easy: This recipe is just a matter of putting everything in a pot. It’s not much easier than that!
- delicious: Fresh seafood and correct seasonings do not need much to boil delicious seafood.
- Pleasant the crowd: Seafood boiling is very diverse. We will find what everyone likes and pleasing the ultimate crowd.
If you are looking for more pot dinner ideas, try my pot chicken, orjo and pot cheese turkey tacosili vein.
The necessary ingredients
Below is everything you need to make this easy seafood boiling recipe. See the recipe card below for accurate measurements.
- Fresh chorizo When seafood cooks, add more flavor to the stock and inject everything with a little spicy taste. If you want, you can use Chicken Cho Riso.
- Red potato Seafood boiling classic, but Yukon Gold is also effective. Do not use Russet, too starch.
- Bay leaf Also inject the flavor into the liquid.
- Old Bay seasoningI like seafood and pairing the most. Use a low sodium version.
- waterEverything boils and turns into a delicious seafood stock.
- Littleneck shellfishStill on the shell.
- Splend the snow crab leg cluster Soft and easy to work, but other crab options. You can also let the crab along the shell with a kitchen flyer or sharp knife. King crab or lobster can be used instead of snow crab legs.
- JumboThis is because the shell is still on, and the flavor is added to the cooking liquid.
- CornI cut in half so if I serve 4, everyone gets one.
- Lemon and fresh parsley Bright the plate.
How to boil old seafood
The following is a simple outline of the stage related to making this seafood boiling recipe. See the recipe card below for a printable direction.
- Chocho Riso Brown: Coating the Dutch oven with a cooking spray and cooking it for about 5 minutes or brown for about 5 minutes or brown.
- Boil potatoesStir water, bay leaves and potatoes. Cover it on the medium until the potatoes are soft, and stir in the old bay.
- Cook seafood: Put shellfish, crab legs and shrimp, and then cover and cook until the shrimp turns pink.
- Cook corn: Carefully put the corn in the pot, cover it, cook for 5 more minutes, and serve.
How to boil seafood
To provide this pot of seafood boiling recipe in a traditional way, cover the outdoor table with the parchment or butcher paper or use a newspaper. Boil the seafood (I save the liquid and make a shell tea!) Sprinkle the contents of the Dutch oven on the table. Provide with parsley and lemon, and perhaps with napkin and chib.
When I make this for my family, I don’t want that kind of messy window, so what I usually do is to reduce the sheet fans with the parchment and boil the seafood as shown here. Then I set up an empty seat fan to collect the shells when everyone eats.
Storage + Renrying Tips
- cold storage: Seafood should be re -heated separately, so put potatoes and corn in other containers in one container with shrimp, crab legs, crabs. They last for 1-2 days in the refrigerator.
- Re -heating: Put corn and potatoes in a pot with a lid. Add plenty of water (or reservation inventory) and heat it for 5 minutes. Then open the pot, add seafood, cook for 2-4 minutes, or cook until the seafood is warm. Seafood is the best way to boil seafood without rubber.
More seafood recipes will love
To see more dinner ideas using granules, check out my healthy seafood recipes and five delicious recipes that inspire my next meal!
Sprinkle a large, heavy floor pot (Dutch oven) with cooking spray and add chocolate riso. Cook for about 5 minutes until brown and caramel.
Put potatoes, bay leaves and 1 ½ cup water. Cover and cook in the middle heat until the potatoes are almost soft. About 15 minutes. Put the old bay and stir.
Add shellfish, crab legs and shrimp. Cover and cook until the shell begins to open and the shrimp starts to turn pink. About 10 minutes. Add corn, cover, add for 5 minutes to learn seafood and make sure the corn is warm. It comes with lemon and fresh parsley.
Last stage:
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Calories: 388 Kcal,,, carbohydrate : 60 G,,, protein: 21 G,,, province: 8 G,,, Saturated fat: 4 G,,, Multi -unsaturated fat: 1 G,,, Single unsaturated fat: 0.3 G,,, Trans fat: 0.01 G,,, Cholesterol: 111 Mg,,, sodium: 417 Mg,,, potassium: 1651 Mg,,, fiber: 6 G,,, sugar: 7 G,,, Vitamin A: 488 IU,,, Vitamin C: 39 Mg,,, calcium: 86 Mg,,, steel: 4 Mg
