Whether you like to eat shrimp alone as an appetizer or use it with other recipes, Smoked Shrimp is a great choice. Using common spices you already have on-hand, as long as you have shrimp, you can toss it in your smoker any time you’re smoking other meats as well. You don’t even have to share, if you don’t want to. Eat these right out of the smoker and enjoy your reward for smoking some other meat for dinner.

Smoked Shrimp Ingredients

Below is an overview, so be sure to check the recipe card at the end for exact measurements.

• Raw Shell-On Shrimp – You don’t need jumbo shrimp, but you could use them. Just be sure to check the internal temp and adjust the cook time, if needed.
• Vegetable Oil – To help the seasoning stick as well as encouraging that smokey flavor you love.

Good Shrimp Seasoning

• Kosher Salt – A staple in cooking, salt is the flavor enhancer. Kosher salt also is a little larger and changes the texture some.
• Cracked Black Pepper – Also larger like the Kosher Salt, Cracked Black Pepper adds an even more robust flavor.
• Garlic Powder – Garlic is always a great flavor enhancer.
• Paprika – A great addition to any smoked meat, paprika will only compliment the smokey flavor.

How to Make Traeger Shrimp

To make Smoked Shrimp, start with preheating the smoker. It doesn’t take long to prep the shrimp, so it’s good to get it going so it’s ready when you are. To prep the shrimp, first peel and rinse them. Use a paper towel to blot off the excess water. Take a large bowl and toss the shrimp with all the other ingredients, making sure the shrimp is well coated.

Once your smoker is preheated, place the prepared shrimp onto the smoker grates and cook until they are done. Be ready, because they are best eaten straight out of the smoker. If you’re using them in a recipe rather than eating them as an appetizer, have everything else ready to go when the shrimp is finished.

How Much Shrimp Do I Need?

This recipe calls for 1-2 pounds. Each pound will probably give you about 13-15 shrimp, depending on the size of shrimp you purchase. Usually, a pound of shrimp can feed around 4 people, depending on how you plan to use the shrimp. Eating the shrimp alone as an appetizer may require more shrimp than including the shrimp in, say, a pasta dish. 

Keep in mind, not only the size of the shrimp will matter, but if the shrimp are raw, you’ll need more pounds and if they are peeled and deveined, you’ll need fewer pounds. It can be a confusing kind of math to do, but you’ll want to make sure you have plenty for everyone. 

Quick Tips for Smoked Shrimp

You may find that the shrimp are too small to place directly on your smoker grates. If this is the case, simply cover your smoker grate with some aluminum foil, taking care to poke small holes into the foil. The holes allow the smoke to flow through and still add the smokey flavor to your shrimp. 

If you’re smoking meat for a different meal and you have some room in your smoker, go ahead and toss these shrimp in with it! Even if you don’t make a ton, no one will ever say no to such a delicious pre-dinner snack. 

WHAT SIDES TO SERVE WITH SMOKED SHRIMP?

Smoked Vegetables – serving fresh vegetables is the perfect addition to Smoked Shrimp

Homemade Hush Puppies – seafood and hush puppies go hand in hand

Grilled Asparagus – a great way to keep the meal light

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Smoked Shrimp

For all you meat smokers out there, if you haven’t tried smoked shrimp, yet, what are you waiting for? It doesn’t take long from preparing to enjoying, so grab some shrimp, preheat the smoker, and get ready to enjoy that rich, smokey flavor in less than an hour.

Course Appetizer, Main Course, Smoked Recipes

Cuisine American, French

Keyword Smoked Shrimp

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6 people

Calories 76kcal

Author Mark Rogers

Equipment

• Wood Pellet Options Apple, Pecan, Cherry or Signature/Competition Blend

Ingredients

• 1-2 pounds raw shell-on shrimp (13-15/lb.)
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• 2 teaspoons cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

• Preheat smoker to 225°F.
• Peel and rinse shrimp and blot dry with paper towels.
• In a large bowl, toss shrimp with oil and sprinkle seasonings onto shrimp and toss to cover.
  
• Place shrimp directly onto smoker grates and smoke for 30-40 minutes until pink and firm with an internal temperature of 140°F.
  
• Serve shrimp fresh from the smoker.
  

Nutrition

Calories: 76kcal | Carbohydrates: 1g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 1203mg | Potassium: 98mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.2mg

The post Traeger Smoked Shrimp appeared first on Pit Nation BBQ.

Don’t be put off by the idea of smoking oysters. Smoking fresh oysters in smaller batches is a completely different experience than eating industrial smoked or canned oysters. They are juicy, delicate, and the flavor is just barely smoky. In less than an hour you can have a delicious delicacy that can make dinner unique and fun.

Smoked Oysters Ingredients

Check the Smoked Oyster recipe card for the complete list of ingredients. The following is just an overview.

• Fresh Oysters – You’ll need two dozen of them to serve about six people. Don’t get anything other than fresh for this recipe. Trust me.
• Unsalted Butter – Oysters are already salty enough, so unsalted butter is essential. Since oysters pump salt water through themselves like it’s their job, they take on the salinity of the water around them. 
• Garlic – in case you didn’t know, everything’s better with garlic. Lots and lots of garlic.

How to cook Smoked Oysters

Start by preheating your smoker to 225 degrees Fahrenheit. While that heats up, melt the butter in a microwave-safe dish. Then mix the minced garlic into the melted butter. 

Next, shuck the oyster, reserving as much of the liquid as you can. Put the shucked oysters on a wire rack and add a tablespoon of the garlic and butter mixture into each oyster. 

Place the oyster laden wire racks into the smoker and smoke them until they are firm and have the correct texture. Be sure to serve them fresh from the smoker.

Is This Oyster Fresh?

How can you tell if an oyster is fresh? Here are a few things to check:

1. The oysters should be tightly closed. The muscle works hard to keep that shell together, so if it isn’t shucked, it should be locked up tight. Otherwise it is likely dead. Dead oysters aren’t fresh.
2. Live oysters don’t smell bad. They should smell like the sea, not fishy or gross. 
3. Once shucked, the inside should be moist and have lots of seawater and oyster liquor.
4. Poke it with a fork. Live oysters should move. So if you are uncertain, give it a good prod and see what happens.

How to Shuck an Oyster

In simple terms, shucking an oyster means removing the oyster from the shell. It’s the process of using careful knife work to get the meat out to eat or cook.

1. First grab the oyster with a tea towel on the rounded end and hold on tight. 
2. Using a shucking knife (consider one with a safeguard, if you’re a newbie), put the tip of the knife at the base of the hinge. 
3. Use a bit of pressure and slightly twist the knife, then once you have the tip inserted into the hinge, cease using pressure and twist the knife or use the leverage you created to pry the hinge apart. 
4. Then slide your knife under the top shell to release the oyster. Now you can remove the shell, taking care not to spill the liquid. It may take a bit of practice, but it will get easier. 

Smoked Oysters are something delicious and worth making a part of your cooking rotation. If this is your first time trying oysters, then you’ve picked an awesome recipe to get started. 

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Smoked Oysters

Smoked Oysters make a great appetizer, snack, or addition to a meal. With the options of tossing them in pasta, in a vignette, or simply served in the shell, Smoked Oysters are versatile and seriously tasty.

Course Seafood

Cuisine American

Keyword smoked oysters

Prep Time 10 minutes minutes

Cook Time 43 minutes minutes

Servings 6

Calories 104kcal

Author Mark Rogers

Ingredients

• 24 ea fresh oysters in the shell
• 6 Tablespoons unsalted butter
• 1 Tablespoon minced garlic

Instructions

• Set up your smoker for 225°F and preheat.
• Melt butter in a microwave-safe dish and mix in the minced garlic.
• Shuck the Oysters and reserve as much of the liquid as possible.
• Transfer the shucked Oysters to a wire rack and spoon a tablespoon of the butter and garlic mixture into each oyster
• Add the wire racks with the oysters to the smoker and smoke for 30-40 minutes or until they are firm and have the desired texture.
• Serve fresh from the smoker.

Notes

Add a splash of hot sauce to your oysters if desired.

Nutrition

Calories: 104kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 5mg | Potassium: 15mg | Fiber: 0.03g | Sugar: 0.05g | Vitamin A: 352IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.2mg

The post Smoked Oysters appeared first on Pit Nation BBQ.

I love a simple, yet powerful recipe. The brine for smoking trout only takes three ingredients besides water. Not to mention, they are ingredients I always have in the kitchen anyway. This Smoked Rainbow Trout recipe also won’t take all day, which is also useful when you forget to get dinner going in the smoker first thing in the morning. From start to finish, your trout should be done and ready to serve in under three hours.

Smoked Rainbow Trout Ingredients

Check the recipe card for full instructions, this is just a preview.

Brine for Smoked Trout

• Water – A wet brine needs a liquid. This recipe calls for water.
• Coarse Sea Salt – Probably the most important ingredient in a brine. Not only does salt add amazing flavor, it also makes the texture perfect and keeps the fish moist.
• Brown Sugar – Brown sugar won’t be used in every smoked fish recipe, but it really helps make the Rainbow Trout flavor incredible. 
• Worcestershire sauce – Instead of adding tons of different spices, Worcestershire sauce covers all the extra flavors you need.

Extra Seasoning for Smoked Trout Recipe 

• Sea Salt – Once the brine is removed, you’ll need to add some more salt to keep the flavor profile up to snuff.
• Black Pepper – You can never go wrong adding pepper. It will give the fish that extra kick that blends so perfectly with the sweetness of the brown sugar.

Options for Serving

• Fresh Dill – Dill goes with almost anything. The flavor is always exactly what was missing and never too overpowering.
• Lemons – A common addition to a fish dish. The tartness will offset the salty and sweet of the brine and seasonings.
• Butter – You can never have too much butter.

Don’t forget the Rainbow Trout. If you love fishing and have fresh filets, that’s great. For those of you who don’t love the great outdoors, store bought filets work just as well.

How to Smoke Rainbow Trout

Start by making the brine. Grab a large bowl and add the water, salt, brown sugar, and Worcestershire sauce. Stir until completely dissolved. Toss the filets in, cover it all and put it in the refrigerator.

Once the brining is done, drain off the excess liquid and pat the filets dry with a paper towel. Season each filet with salt and pepper then set your smoker to 180°F.

The filets can be placed directly on the grates and smoked for at least an hour or until it’s flaky and 145°F inside. After the Trout reaches temperature, it’s ready to serve.

How Long to Smoke Trout

The length of smoking time depends mostly on the thickness of the Rainbow Trout filets. It should take at least one hour, if not 1 ½ to 2 hours to smoke them to perfection. You’ll know they are done when the meat is opaque and easily flakes or when the internal temperature is 145°F. If you don’t have a good meat thermometer, trust me it’s a good investment. Cooking to a temperature is always more accurate than cooking for a certain length of time.

What to Serve with this Smoked Trout

• Grilled Asparagus
• For Dessert try these Grilled Peaches
• Grilled Corn

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Smoked Trout

I’m a firm believer that smoking meat only makes it better. Fish is no exception. This Smoked Rainbow Trout recipe is flavorful and smoky, whether you use freshly caught fish or buy filets from the store.

Course Seafood

Cuisine American

Keyword Smoked Trout Recipe

Prep Time 45 minutes minutes

Cook Time 2 hours hours

Servings 4

Calories 28kcal

Ingredients

• 8 4 oz Rainbow Trout filets

Brine

• 6 cups water
• 1 Tablespoon coarse sea salt
• 2 Tablespoons brown sugar
• 1 Tablespoon Worcestershire sauce

Seasoning

• sea salt and cracked black pepper to taste

Serving Sides

• fresh dill
• lemons
• butter

Instructions

• Combine the water, salt, brown sugar, and Worcestershire sauce in a large bowl until completely dissolved. Add filets to the bowl, cover, and refrigerate for 30-45 minutes.
• Remove from the refrigerator and drain off any liquid, and pat filets dry with a paper towel.
• Season generously with coarse sea salt and cracked black pepper.
• Set up your smoker to 180°F.
• Place your trout filets directly on the grates skin side down and smoke for 1-1 ½ hours until the flesh is flaky with an internal temperature of 145°F.
• Serve with fresh dill, lemon halves, and melted butter.

Nutrition

Calories: 28kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 1mg | Sodium: 1819mg | Potassium: 52mg | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.3mg

The post Smoked Trout Recipe appeared first on Pit Nation BBQ.

How To Pick the Best Salmon

Fresh salmon is always my first — and best choice — for smoked salmon. It should have a vivid pink color and no odor. When picking salmon, be sure to smell it and check that the eyes are relatively clear if you’re buying a whole fish. 

Typical options you’ll have are:

Farm-Raised Salmon — typically raised in a farm, you’ll find that farm-raised salmon is typically larger and has a higher fat content than wild-caught salmon. This salmon is great for smoking because the fat makes for a very tender cook. King Salmon and Atlantic salmon are most commonly found in grocery stores

Wild-Caught Salmon — this salmon is caught from its natural habitat. These are much leaner fish because they are constantly moving. Although best for being grilled, wild-caught salmon can also be smoked. Be aware that wild-caught salmon will cook much faster than farm-raised salmon, but the flavor profile is preferred. Look for Chinook (Columbia River King) salmon, Copper River, or Sockeye salmon. 

For this recipe, we’ll be using 2-4 pounds of salmon filets. 

Perfect Dry Brined Smoked Salmon

The key to this Traeger smoked salmon is the dry brine. 

Dry brines use the natural moisture of the fish to form a brine, then the fish soaks the brine back in. Not only does this produce juicy, flavorful smoked salmon, but it also results in more even browning and a nice, light, crispy crust. 

This dry brine is only three ingredients: 

• Kosher salt
• Brown sugar; and
• White sugar

Combine all three ingredients in a small bowl thoroughly. Place your salmon filet on a wire baking rack on a baking sheet or tray. Sprinkle the brine all over the length of your filets. Cover the surfaces of both sides of your filet with the brine. This is known as curing. Let the brine sit on your salmon for two hours uncovered in the refrigerator — or up to 8 hours. 

When it’s time to smoke the salmon, you’ll notice a lot of excess moisture has been pulled from the filet. This is normal and due to the salt.

Rinse the salmon so you remove the excess brine — although you want a good crispy outside layer, you don’t want all the extra salt. Make sure to pat the salmon dry after rinsing. If you have the time, let the salmon sit for a few minutes to dry a bit more. 

How To Smoke Salmon

The rest of the process goes relatively quickly — which also might be why my household loves this recipe so much. 

I recommend applewood for this recipe, but cherrywood, oak, and pecan all give this dry-smoked salmon great flavor. 

Heat your smoker to 225°F. 

Place the salmon skin-side down on a sheet of foil and place it in your smoker. 

Let the salmon smoke until it reaches an internal temperature of 140°F — typically around 30 minutes. Once cooked, let the salmon rest off of the smoker for five minutes before serving.

 If you have a Weber Smokey Mountain Smoker, you may want to check out my other Smoked Salmon recipe here.

What To Serve With Smoked Salmon

This recipe is super versatile, so you can dress it up or dress it down. 

Feeling a light meal? Throw a spinach salad together for a side. Wanting a mix of flavorful and comfort foods? Try pairing this smoked salmon with our smoked asparagus. 

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Traeger Smoked Dry Brined Salmon

The idea of smoked salmon intimidated me at one time, but as I began smoking more and more dishes, I decided to give Trager smoked salmon a try — and now, it’s one of my favorite foods to smoke.

Course Smoked Recipes

Cuisine Smoked Meats

Keyword Traeger Smoked Salmon

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 6

Calories 282kcal

Ingredients

• 2-4 pounds Salmon filet
• 1/2 cup Kosher salt
• 1/4 cup Brown sugar
• 1/4 cup White granulated sugar

Instructions

• Remove any pin bones in the filet.
• Mix together in a medium bowl the salt, brown sugar, and white sugar.
• Place a wire baking rack on a rimmed baking sheet. Place the filet skin side down on the wire rack. Coat the filet surface with the sugar dry brine mixture.
• Place in the refrigerator for 2 hours uncovered, up to 8 hours.
• Heat your smoker to 225 F degrees
• Rinse salmon to remove any excess brine and place on a baking sheet, pat dry with a paper towel.  
• Place the salmon skin-side down on a sheet of foil and transfer it to the smoker.
• The salmon is finished smoking when the internal temperature reaches 140 F degrees. Begin checking for doneness after 30 minutes using an instant-read thermometer.
• Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator until ready to serve.
• Salmon should be eaten no more than 3-4 days after cooking

Nutrition

Calories: 282kcal | Carbohydrates: 17g | Protein: 30g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 9500mg | Potassium: 755mg | Sugar: 17g | Vitamin A: 60IU | Calcium: 32mg | Iron: 1mg

The post Traeger Smoked Salmon – Dry Brined appeared first on Pit Nation BBQ.

If you’ve told yourself that you just don’t like fish for years, like my kids did, you have to try this delectable smoked salmon recipe.

Looking for a healthy meal plan option? This recipe checks that box, too.

Smoked salmon can be served five minutes after it’s been pulled from the smoker, or it can be refrigerated and eaten within 3-4 days. 

If you are looking for other great seafood recipes, check out my classic and southern favorite shrimp boil.

How to Make Smoked Salmon: Tips and Tricks

Making smoked salmon is all about balance. You need: 

• High quality salmon
• A good brine
• The right wood chips
• And the perfect amount of time in the smoker — overcooked salmon is dry and lacks flavor 

What type of Salmon should you use for smoking?

The best type of salmon to use for smoking is wild salmon. If possible, fresh, whole filets of wild salmon are the best for making smoked salmon. Whole filets stay moist and are less likely to fall apart or become overcooked. 

Look for salmon with the skin on — this helps keep the filet from falling apart while in the smoker. 

Wild salmon does have a bit of a strong flavor, if you’re looking for a more mild flavor, atlantic salmon works well for this recipe, too. 

If fresh salmon is unavailable, properly thawed frozen salmon filets will work, too. Be sure to research how to properly thaw before attempting to smoke them. 

Remember to remove any pin bones from the filets before smoking them. 

Smoked Salmon Seasons

One of the easiest seasonings you will ever make is the one I use for my smoked salmon. All you need is: 

• Kosher salt and
• Brown sugar

That’s it. The mix gives the salmon a subtle sweet and savory taste. Let the seasonings sit on the salmon for 2-8 hours before smoking. 

How Long To Smoke Salmon

Smoke the salmon (skin side down on a sheet of foil) in your smoker at 225°F until the salmon reaches an internal temperature of 140°F.  Depending on the size of your filet, it likely won’t take long at all.

Check the temperature of your salmon after 30 minutes with an instant read thermometer. 

Remember, overcooked salmon becomes dry and chalky, which is likely the reason many people think they don’t like it. 

Best Wood for Smoking Salmon

The best wood for smoking fish is generally maple, alder, and pecan. Salmon, in particular, benefits from the flavor of maple or applewood hardwood smoke.

• Maple – Mild, somewhat sweet flavor
• Alder – Sweet, musky flavor
• Pecan – Similar to hickory but not as strong
• Applewood – Mild and sweet
• Cherry – Slightly sweet fruity smoke

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Flavorful Smoked Salmon Recipe

This easy, melt-in-your mouth smoked salmon will have you excited for your next smoked salmon night before you’ve even finished your plate. Looking for a healthy meal plan option? This recipe checks that box, too.

Course Main Course

Cuisine American

Keyword Smoked Salmon Recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time in Refrigerator after seasoning 2 hours hours

Servings 6 people

Calories 150kcal

Author Mark Rogers

Equipment

• Weber Smoker

Ingredients

• Salmon filet 2-4 pounds
• ½ cup brown sugar
• ¼ cup Kosher salt

Instructions

• Remove any pin bones in the filet.
• Mix together in a medium bowl the brown sugar and salt.
• Place a wire baking rack in a rimmed baking sheet. Place the filet skin side down on the wire rack. Coat filet surface with the brown sugar/salt mixture.
• Place in the refrigerator for 2 hours uncovered, can be left for up to 8 hours.
• Heat your smoker to 225F degrees. Place the salmon skin-side down on a sheet of foil and transfer to the smoker.
• The salmon is finished smoking when then internal temperature reaches 140F degrees. Begin checking for doneness after 30 minutes using an instant read thermometer.
• Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator for up to 1 week.

Notes

Wood: Applewood (optional)

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 4746mg | Potassium: 303mg | Sugar: 18g | Vitamin A: 23IU | Calcium: 25mg | Iron: 1mg

All you pitmaster dads need to check out my other smoked recipes:

• Smoked Brisket Recipe Techniques (Temperature and Time) 
• How to Smoke Sausage on Smoker – Smoked Sausage Recipe 
• Smoked Turkey Recipe

The post How to Smoke Salmon – Hot Smoked Method appeared first on Pit Nation BBQ.

One of the best one-pot dinners you can make is a classic Shrimp Boil Recipe, also known as a Low Country Boil Recipe.

This simple recipe includes shrimp, sausage, potatoes, and corn made in one-pot! It’s a family southern favorite we often order when we are on vacation, but so simple to make at home.

If you’ve never made a Shrimp Boil before, you’re going to be blown away by how easy this dish really is to make.

On top of being easy to put together, you really only need one big pot to cook it all in at once, leaving your kitchen mostly clean at the end of dinner. 

How to peel shrimp the easy way!

When you make a shrimp boil, you need to devein and peel the shrimp before cooking them. You can buy pre-peeled shrimp, but buying shrimp with the peel still on will save you some money.

• Twist to remove the head, if still attached.
• Slide your thumb under the belly of the shrimp and peel the skin and legs off.
• Gently tug to remove the tail (you can skip this step for this Shrimp Boil recipe).
• Carefully slide your knife along the back of the shrimp, and remove the thin grey vein.

How long does it take for shrimp to boil?

Shrimp boils very quickly, so it’s important to make sure to follow the order given below when adding ingredients to your pot. If you put everything in at once, some ingredients will be quite overdone.

Expert Tips for Shrimp Boils

To make sure your Shrimp Boil turns out amazing every time, follow these tips:

• Shrimp. When it comes to shrimp, there are a lot of options to choose from. Use large, jumbo shrimp in your Shrimp boil.
• Corn. Fresh corn works and tastes so much better than frozen corn.

• Sausage. Make sure to use smoked kielbasa or andouille sausage to get the right flavor profile in your seafood boil.

• Order. Follow the recipe directions and add your ingredients in the order listed to make sure everything is cooked correctly.
• Serving. Serve your shrimp boil HOT and as soon as it’s done cooking for the best eating experience!

How do you make a Cajun seasoning?

The secret to an amazing Shrimp Boil recipe is the Cajun seasoning! Don’t rely on store-bought Old Bay seasoning, instead make your own with this made-from-scratch recipe!

What side dish goes with seafood boil?

The beauty of a seafood boil is that it’s a main dish and a side dish all in one! If you want to serve something else with it, you can serve rice, mardi gras slaw, or a nice homemade cornbread to soak up all that buttery goodness.

What dessert goes with a shrimp boil?

Key Lime Pie or Lemon Meringue Pie would both be a nice light dessert that pairs well with a shrimp boil recipe! If you want to try something fun, you could try your hand at homemade Beignets too.

How do you make shrimp boil from scratch?

Gather your ingredients together, and a large pot, and get ready to cook! This will come together quicker than you think, so be ready to eat soon!

You are going to love how amazing this Shrimp Boil recipe turns out, and will want to make it again and again!

Shrimp Boil Recipe

One of the best one-pot dinners you can make is a classic Shrimp Boil Recipe with shrimp, sausage, potatoes, and corn! It’s a family favorite that everyone loves and is so simple to make.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: Shrimp Boil Recipe

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 people

Calories: 2634kcal

Author: Mark Rogers

Ingredients

• ▢ 2 pounds large jumbo shrimp peeled and deveined, leave tails on
• ▢ 1 pound smoked sausage kielbasa or andouille, cut into 1 inch pieces
• ▢ 4 ears corn each cut into 4 pieces
• ▢ 1 pound small red potatoes cut in half
• ▢ 1 medium onion cleaned and cut into large pieces
• ▢ 4 lemons 2 for cooking, 2 for serving
• ▢ ½ cup unsalted butter
• ▢ 4 cloves garlic cleaned and smashed
• ▢ ⅓ cup seafood seasoning like Old Bay
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 2 tablespoons fresh parsley plus more for garnish chopped

Instructions

• Fill large pot with water
• Cut 2 lemons into quarters and add to water
• Add onion, garlic, seafood seasoning to water
• Bring water to boil
• Clean and cut potatoes and add to boiling water, cook for 10-12 minutes or until just barely fork tender
• Clean and cut corn, add to boiling water
• Add sausage and cook for 5-6 minutes
• Add shrimp to boiling water and cook 2-3 minutes or until pink
• Drain and place on large baking sheet
• Melt butter in microwave safe bowl
• Whisk in salt, pepper and 2 tablespoons chopped parsley
• Pour ½ of butter mixture over shrimp mixture and stir to coat
• Reserve remaining butter mixture for serving
• Garnish with additional chopped parsley and lemons
• Sprinkle additional seafood seasoning to taste, if desired
• Serve immediately
• Store leftovers in refrigerator in airtight container for up to 2 days

Nutrition

Calories: 2634kcal | Carbohydrates: 121g | Protein: 73g | Fat: 219g | Saturated Fat: 101g | Trans Fat: 4g | Cholesterol: 566mg | Sodium: 5087mg | Potassium: 2514mg | Fiber: 20g | Sugar: 34g | Vitamin A: 3611IU | Vitamin C: 257mg | Calcium: 205mg | Iron: 9mg

The post Shrimp Boil Recipe – A Classic Family Southern Favorite Meal appeared first on Pit Nation BBQ.