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Cooler Shrimp Boil

Cooler Shrimp Boil
PREP TIME
1h
YIELDS
6-8 servings

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.

Click here to watch how to make this recipe.

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Ingredients

Shrimp Boil

1 12-oz
bottle lager or pale ale
2
lemons, halved
½
cup seafood seasoning, such as Old Bay
10
garlic cloves, crushed and peeled
½
bunch fresh thyme (about 10 to 12 sprigs)
1 ½
pounds small fingerling potatoes
6
ears corn, shucked and broken in half
1
lb(s) precooked andouille sausage links, cut into 2" chunks
2
lbs extra-large or jumbo (16/20) unpeeled shrimp
Chopped fresh parsley, for garnish

Hot Sauce Butter

1
stick unsalted butter
2
Tbsp hot sauce, such as Frank's RedHot
Juice of ½ lemon
Kosher salt
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Directions

Notes

Special equipment: a 24- to 28-quart BPA-free cooler with a spout

Step 1

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.

Step 2

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.

Step 3

Add the shrimp and shut the lid again. Let sit 10 to 12 minutes more.

Step 4

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.

Step 5

Drain the shrimp boil and serve with the hot sauce butter. Garnish with parsley.

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