Yankee Shrimp Boil - BBQ Central

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Old 03-26-2008, 05:39 PM   #1
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Yankee Shrimp Boil

Ok I couldn’t wait any longer after seeing my Cajun friends doing their crawfish boils….I had to do something. I couldn’t get crawfish up here…..and I couldn’t’ get head on shrimp….that’s just the way it is…but I did get some shrimp and did up a low country boil with all the goodies, baby taters, garlic, onion, sausage, corn and da cauliflower and of course shrimp…man I gotta tell ya good eats for sure. The wife and D don’t really do hot stuff but it was funny watching them burn up, get drinks and eat more. MJ does pretty good with the heat but it lit him up some. Everyone is full and happy good dinner….and it will happen again this summer when JB sends me some more of the Boil mix. Thanks JB.



PS I did find out that I could get some cook crawfish tails up here….any good recipes for those?
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Old 03-26-2008, 05:47 PM   #2
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Dave that looks awesome and I'm sure tasted even better!!!
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Old 03-26-2008, 05:50 PM   #3
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That still looks and smells good from here!!! I have many questions, but will ask them later..... j/k

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Old 03-26-2008, 05:50 PM   #4
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Looks like low country boil to me and I love to do it. In NY, you could always through in a few lobsters . I like to toss in a few crab legs - the wifes favorite. Good eats even in the snow.
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Old 03-26-2008, 05:51 PM   #5
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OK, THAT will work!
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Old 03-26-2008, 05:52 PM   #6
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The boys have been bugging me to get a fresh lobster and cook it at home....If I do I'm going to get a ferret collar for it and walk it in the house
Thanks for the help JB Ron and TK.
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Old 03-26-2008, 06:03 PM   #7
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The rice farmers around here have figgured out that they can grow crawfish as well as rice in the same field.

That looks good wittdog. Gettin hungry for crawfish now.
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Old 03-27-2008, 05:07 AM   #8
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Looked great Dave! Did you pre cook the sausage or is it smoked and just boiled?
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Old 03-27-2008, 05:56 AM   #9
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Smoked sausge just boiled.
I put the boil mix in the water mixed it up then added, one whole onion skin on, two whole head of garlic, 3 lemons cut in half and juiced, the new taters, sausage. The sausage was smoked Polish cut into 3 in pieces. Brought that to a boil let it boil for 20 min.
Then I added the corn and cauliflower (which I wrapped in a cheese cloth to keep all togheter….the cauliflower was awesome but be careful it really takes on the spices), and I added some celery at this point. I let this come to a boil and it boiled for about 10 min.
Then I tossed in the shrimp and let it boil for 3 min. cut the heat off and let the shrimp soak for 20 min. We served this with melted butter, cocktail sauce and French bread.
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Old 03-27-2008, 05:58 AM   #10
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Looks great Dave, way to go.
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Old 03-27-2008, 06:04 AM   #11
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BTW we took the left over taters,corn and onion and made up a Cajun tater salad.
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Old 03-27-2008, 07:45 AM   #12
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Quote:
Originally Posted by wittdog
BTW we took the left over taters,corn and onion and made up a Cajun tater salad.
Goes good with "tater tot."
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Old 03-27-2008, 09:09 AM   #13
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I told ya It wuz good. Great job too Dave. What brand of boil mix was it?
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Old 03-27-2008, 09:51 AM   #14
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I think you got it right dude. Many seafood stores have frozen crawdads in with the cabinet of frozen clams, crabs, etc. The bad thing is many of them come from China.
Where did you buy the sausage?
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Old 03-27-2008, 10:03 AM   #15
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JB It was the Lousiana Fish Fry brand
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Old 03-27-2008, 04:59 PM   #16
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If you liked that, you will love this also.

New Orleans Style BBQ Shrimp

4 lbs Gulf Shrimp (or 13-15/lb. size tigers)
1 lb butter
1 cup olive oil
4 tsp cayenne pepper
2 tsp salt
2 tsp ground thyme
4 tsp black pepper
1 tsp ground oregano
1 tsp ground basil
2 tsp paprika
6 tsp crushed garlic
2 tsp ground rosemary
4 tsp Worcestershire sauce
2 tsp Tabasco sauce
2 tsp Liquid smoke
1 tsp lemon juice
3 bay leaves (finely crushed)
1/2 cup fresh chopped parsley

Rinse shrimp and drain. Spread out in a shallow baking pan.
Combine remaining ingredients in sauce pan over low heat until butter is melted. Pour over shrimp. Marinate for several hours (or overnight), turning and basting several times.
Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking (cook no more than 30 minutes).
Serve in deep bowls with crusty French baguettes to soak up the yummy sauce.

Notes: I peel the shrimp first myself. I also serve hot steamed rice for those that want their shrimp on top. Something really sweet seems just right after this!
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Old 03-27-2008, 05:29 PM   #17
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Wittdog that looks like a southern shrimp boil. Looks good. I'll eat that any day of the week.
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Old 03-27-2008, 08:28 PM   #18
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Quote:
Originally Posted by Damar12
If you liked that, you will love this also.
Ooh, I like that list of ingredients, and the proportions. Sounds great.

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Old 03-28-2008, 07:56 AM   #19
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Her's a bbq shripm I posted a while back.

http://www.bbq-4-u.com/forum/viewtopic.php?t=7686

Done a video too... I think?
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Old 03-28-2008, 10:39 AM   #20
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Quote:
Originally Posted by 007bond-jb
Her's a bbq shripm I posted a while back.

http://www.bbq-4-u.com/forum/viewtopic.php?t=7686

Done a video too... I think?
Whoa, that's tempting too. I don't think I've ever bought that much butter at one time.

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(Now, where are the fresh shrimp?)
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