You don’t need to head to Maine or Red Lobster for your shrimp boil. Do it in the comfort of your home! I have included both the IP and stovetop recipe here 😄 I can guarantee that everyone will love it.


Serves 3-4 Paxes | 10 – 25 mins 

For those using the IP, I am using the 6 quartz and it fills to the brim. Therefore, please don’t  double up the recipe. 

Ingredients

  • 1 bottle (16oz) of Beer
  • 2 cups Chicken Broth (used 2 cups water + 1 tbsp Better than Bouillon Chicken)
  • 1 tbsp Old Bay Seasoning
  • 1 tbsp Parsley
  • Pinch of Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Red Pepper Flakes (optional)
  • 4 tbsp minced Garlic
  • 12 Red Potatoes; halved
  • 2 Yellow medium Onions; quartered
  • 2 ears of Corn; chopped into 3 parts
  • 4 cooked Sausages; cut into 3 parts
  • 1 bag of frozen Large shells-on & deveined Shrimps (approximately 900g)


Directions (Instant Pot)

  1. In the IP, add the beer and chicken broth. 
  2. Add spices and seasonings – Old Bay Seasoning, Parsley, Salt, Black Pepper and Red Pepper Flakes. Allow the alcohol to cook off on sauté low mode. It will take about 2-3 mins. 
  3. Taste the stock, it should be tasty but not overly salty. Adjust accordingly. 
  4. Turn off.
  5. Add the garlic, onions, potatoes and corn (in this order). 
  6. Close the lid and set to sealing mode. Pressure cook on high pressure for 2 mins. Do a quick release. 
  7. Now you add the sausage and frozen jumbo prawns (in this order).
  8. Close the lid and set to sealing mode. Pressure cook on high pressure for 0 mins (YES! It is 0 mins. No error!). Do a quick release. 
  9. Garnish with more parsley and serve hot immediately. Enjoy dipping Sourdough bread or Garlic bread into the juice. You can add a lemon wedge too. Please do not leave the shrimps inside. It will be over cooked. 

Directions (Stovetop)

  1. In a soup pot, add the beer and chicken broth. Allow the alcohol to simmer off on a medium low fire. It will take about 3-5 mins. 
  2. Add spices and seasonings – Old Bay Seasoning, Parsley, Salt, Black Pepper and Red Pepper Flakes. 
  3. Taste the stock, it should be tasty but not overly salty. Adjust accordingly. 
  4. Add the garlic, onions, potatoes and corn (in this order). 
  5. Close the lid and allow it to simmer over a medium low fire for 15-20 mins. Potatoes and corn should be 75% cooked. 
  6. Do not stir. Add sausage and bag of frozen shrimps. Please do not wash or defrost the shrimps. Just open the bag and pour it in. 
  7. Close the lid. Let it simmer for another 3-5 mins or till shrimps are cooked (pink). 
  8. Garnish with more parsley and serve hot immediately. You can add a lemon wedge too. Enjoy dipping Sourdough bread or Garlic bread into the juice. Please do not leave the shrimps inside. It will be over cooked. 

😍


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