Rain doesn’t have to end your Memorial Day picnic plans and the Cooler Shrimp Boil is an easy way to add to a festive indoor event.
Cooler Shrimp Boil
The same insulation that keeps your beers icy inside a cooler can hold heat, too. And thus, the seafood boil cooked in a cooler was born.
One 12-ounce bottle lager or pale ale
2 lemons, halved
1/2 cup seafood seasoning, such as Old Bay
10 garlic cloves, crushed and peeled
1/2 bunch fresh thyme (about 10 to 12 sprigs)
1 1/2 pounds small fingerling potatoes
6 ears corn, shucked and broken in half
1 pound precooked andouille sausage links, cut into 2-inch chunks
2 pounds extra-large or jumbo (16/20) unpeeled shrimp
Chopped fresh parsley, for garnish
Hot Sauce Butter:
1 stick unsalted butter
2 tablespoons hot sauce, such as Frank’s RedHot
Juice of 1/2 lemon
For the shrimp boil: Pour the beer into a very large pot and add 8 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning, garlic and thyme and bring to a simmer. Add the potatoes and cook until they are just tender on the outside but still crunchy within, 6 to 7 minutes.
Drop the corn and andouille into a 24- to 28-quart BPA-free cooler with a spout. Pour the potatoes and seasoned water over the top and tightly shut the lid. Let sit 10 minutes.
Add the shrimp and shut the lid again. Let sit 10 to 12 minutes more.
For the hot sauce butter: Meanwhile, melt the butter in a small saucepan. Remove from the heat and stir in the hot sauce, lemon juice and 1/2 teaspoon salt.
Drain the shrimp boil and serve with the hot sauce butter. Garnish with parsley.
Yield: 6 to 8 servings
Recipe courtesy of Food Network Kitchen