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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-01-2011, 01:48 PM   #1
Big slick
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Default if you have a turkey fryer, then you need to try this!

I got a turkey fryer this past week from my family and decided that i want to do a shrimp boil.

Here is the exact recipe i used

1 1/2 cup Old Bay Seasoning
6 Tbs salt
3 gallons of water
3 cans of beer
8 boiler/small red potatoes
2 Large Vidalia Onions, cut in quarters
2 lbs smoked sausage, cut in 2 inch lengths
8 ears frozen corn on the cob (thawed)
2 1/2lbs large shrimp (16-20) tail on, peeled and deveined
3 Dozen Middle Neck Clams
2 Lemons Cut in Half

In a 30 quart stock pot bring Old Bay, Salt, Water and beer to a boil

Add Potatoes, and onions and cook over high for 8 minutes

Add smoked sausage and corn and cook on high for 10 minutes

Add Clams and lemons cook for 4 minutes

Add shrimp and cook till shrimp are pink (about 2-3 minutes)

This is the end result and it was out of this world. it was a great dinner to end the work week and welcome the weekend.

VERY SIMPLE TO DO. It took about 40 minutes to cook and clean up is a breeze.
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File Type: jpg 229433_2089068905010_1193829899_32645506_4975442_n.jpg (48.8 KB, 641 views)
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Unread 05-01-2011, 01:54 PM   #2
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Looks great - gotta ask.
Where in Illinois would one go for clams?
Anytime I find a place for good seafood, it usually goes out of business soon after.
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Unread 05-01-2011, 02:01 PM   #3
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Next time, invite me over!
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Unread 05-01-2011, 02:22 PM   #4
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Looking good! Those kinds of dishes are great with friends and family. Everyone has to huddle around the pot.
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Unread 05-01-2011, 03:39 PM   #5
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Nice! I love seafood boils brother! Looks Great!

Cheers
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Unread 05-01-2011, 03:43 PM   #6
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That looks amazing. I've always wanted to do something like that. I mayhave tobreak down and finally do it this year. Thanks for the recipe.

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Unread 05-01-2011, 04:55 PM   #7
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Around here, they call it low country boil, but without the clams, and sometimes with crab legs and a little (or a lot) of hot sauce to make it spicy.
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Unread 05-01-2011, 09:40 PM   #8
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Quote:
Originally Posted by SmokeOCD View Post
Looks great - gotta ask.
Where in Illinois would one go for clams?
Anytime I find a place for good seafood, it usually goes out of business soon after.
My father in law is in the meat delivery industry so he buys directly from the fish markets in the city (Isacson and stein). If I had to buy it I would try either Meijers or Costco. Both are well priced for seafood and meat as well.
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Unread 05-01-2011, 10:06 PM   #9
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If you ever make it out to Niles there is Fresh Farms International Market. It will make your eyes bug out to see their fish section. It's amazing, I just live too far away. Did Meijers for fish before, not Costco yet.
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Unread 05-02-2011, 05:42 AM   #10
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How many would you say this feeds.........
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Unread 05-02-2011, 07:56 AM   #11
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Quote:
Originally Posted by SmokeOCD View Post
If you ever make it out to Niles there is Fresh Farms International Market. It will make your eyes bug out to see their fish section. It's amazing, I just live too far away. Did Meijers for fish before, not Costco yet.
If i'm ever in the area i'll be sure to check it out. I highly reccomend costco. Their prices are very competetive to what my father-in law pays. Also if you know anyone with access to Restaurant Depot i would check them out too.

Quote:
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How many would you say this feeds.........
It depends on your eaters i guess. If you are going to have some sort of appetizers before hand to fill up on then i would say it will feed between 8-10. If you are serving just this then i would say between 5-7. I made this for 5 (this is all i was serving) and we are pretty good eaters. It filled to large aluminum pans. by the time we finished eating i had one heaping aluminum half pan of leftovers (the picture above). Obviously if you have a larger stock pot you can add more to the recipe. 30 quarts was the size of my stock pot and by the time i was done adding everything the water was almost to the top of the pot. However if you cut out the clams and relaced it with more shrimp you could stretch the serving size out a little more.
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Unread 05-02-2011, 11:36 AM   #12
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That looks wonderful. Thanks for sharing!
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Unread 05-02-2011, 12:09 PM   #13
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That looks AWSOME and with the price of turkey friers going down it makes sense to have a spare around cuze you never know when someone will show up with shrimp and clams!
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Unread 05-02-2011, 01:24 PM   #14
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Nice!
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Unread 05-02-2011, 01:27 PM   #15
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wow. very well done!!
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