For the Boil
- Lemons 2
- Beer (lager) 590 ml
- Water 1440 ml
- Hot Sauce 2 tsp
- Paprika 2 tbsp
- Thyme 4 sprigs
- Garlic Cloves (whole) 16
- Kosher Salt as needed
- Red Skin Potatoes (quartered) 5
- Ears of Corn (cut into thick slices) 3
- Smoked Sausages (cut into slices) 3
- Jumbo Shrimp (shell on- deveined) 24
- Parsley (finely chopped) ½ bunch
- Lemon Wedges as needed
Tools that you will need
- 4qt (4L) Pot
- Rubber Spatula
Cooking Steps 1/ Prep Cooking
Prepare the Probe
Insert the probe to the clip attached to the side of the pot making sure it doesn't touch the bottom.
Measure and Add the Following Ingredients
Stir to combine.
|Beer (lager)||590 ml|
|Hot Sauce||2 tsp.|
|Garlic Clove (whole)||16|
|Kosher Salt||3 tsps.|
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/ Cooking with Water and set the temperature to 96°C.
2. Simmer the Stock
Cook the stock for 5-7 minutes or until all ingredients have infused well.
3. Add and Cook the Potatoes
Add the potatoes and cook for 10 minutes or until tender when pierced with a fork.
|Red Skin Potatoes (quartered)||24|
4. Remove the Lemons
Discard the lemons.
5. Add and Cook the Corn and Sausage
6. Add and Cook the Shrimp
Add the shrimp and cook for 4 minutes or until the shells turn red and the meat is cooked through.
|Jumbo Shrimp (shell on- deveined)||24|
7. Add the Parsley and Serve as Desired
Turn the burner off, then stir in the parsley and mix well. Seafood boils are meant to be served family-style so you can either transfer the boil to a large bowl or put a trivet on the table and serve directly from the pot.
|Lemon Wedges||as needed|
|Parsley Leaves (finely chopped)||4 Tbsps.|
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!