2/11/15

Seafood Steam Pot Recipe


By on 2/11/2015 09:42:00 AM

We often order steamer pots of seafood at restaurants--and have considered trying to make something similar at home....but, never took the time.  Finally, the mood struck again last weekend for something different of the seafood variety--and we didn't really want to go out for dinner.  It was time to give in and create our own seafood steam pot recipe.  In the end, our recipe is more of a seafood boil--but, it has all of the flavor and ingredients of our favorite restaurant steamer pots!  If I had known how truly easy it was to make a seafood steam pot or boil at home--we would have done it so many times (and saved so much money)!  How can you make a steamer pot at home?

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Our Seafood Steamer Pot Ingredients
1 Gallon Water
2 Cloves Garlic, Minced
1 Tbsp.Black Pepper
1 Tbsp.Old Bay Seasoning

5 Red Potatoes, halved
1 Pound Smoke Sausage, sliced into 1-inch diagonal pieces
4 Mini Ears of Corn, Frozen 
2 Lb. Shrimp, unpeeled
1 lb. Mussels (I actually used a frozen package of Kroger Private Selection White Wine &Garlic Mussels instead of fresh mussels.)

1 lb. Bay Scallops
Butter

Instructions for a Seafood Steam Pot
Prepare the water.  Add the water, garlic, pepper and Old Bay seasoning to a large Stockpot (or a Steamer pot, if you have one).  I used a large stock pot and everything turned out just fine.  Bring the water to a boil, then reduce to a simmer.

Cook the potatoes. Add the red potatoes and simmer for about 20 minutes.  If you are using fresh corn; you'll need to add that with the potatoes as it requires a bit of time to cook.

Add in the other ingredients.  Add the chopped smoked sausage and frozen corn.  Return heat to medium high and return the pot to a boil--then add in the shrimp, mussels and scallops.  Cook  for 6-10 minutes or until the mussels open and the shrimp is opaque inside the shells.


Drain and serve.  We opted to serve in large, glass serving bowls--but, seafood boils and steamers are often simply dumped out onto a serving table for a group to enjoy.  Since I served in bowls--I added a bit of the steam pot broth to each serving bowl as well.  We served with crusty bread and melted butter, kept warm in warming pots--and offered plates for shell scraps!



Of course, the seafood you choose is up to you--so that makes seafood boils wonderful for large gatherings.  Simply add in seafood with varying cooking times appropriately during the boil so that pieces requiring longer times cook thoroughly without overcooking the other ingredients.  We chose sale priced seafood at our local market--and spent probably 1/3 the price we would have paid for the same amount of food in a seafood restaurant!

It is also extremely easy to make more (or fewer) servings of this by simply cutting down--or sizing up--the ingredient quantities.  I think this would make a perfect Valentine's Day or special occasion dinner at home!



--

  • Place about 1 gallon of water into a large stockpot .
  • Add garlic, oil, bullion cubes and black pepper to the water.
  • Bring the water to a boil, then reduce to a simmer.
  • Husk corn. Place into a separate pot and boil for about 5 minutes, then remove and set aside.
  • Place red potatoes in the corn pot and cook for about 15 to 20 minutes, or until you can puncture the potatoes with a fork.[4]
  • Rinse all crab and shrimp in water, but do not shell.
  • Add crab and shrimp to the water after the stock pot mixture has been simmering for about 1/2 hour.
  • Turn on the heat to medium-high.
  • Chop smoked sausage, then add to the pot.
  • Cook for 6 to 7 minutes, or until the flesh turns opaque and pearl-like in color.[5]
  • - See more at: http://www.copycatrecipeguide.com/How_to_Make_Joe%27s_Crab_Shack_Steampot#sthash.ETBLhU4K.dpuf


  • Place about 1 gallon of water into a large stockpot .
  • Add garlic, oil, bullion cubes and black pepper to the water.
  • Bring the water to a boil, then reduce to a simmer.
  • Husk corn. Place into a separate pot and boil for about 5 minutes, then remove and set aside.
  • Place red potatoes in the corn pot and cook for about 15 to 20 minutes, or until you can puncture the potatoes with a fork.[4]
  • Rinse all crab and shrimp in water, but do not shell.
  • Add crab and shrimp to the water after the stock pot mixture has been simmering for about 1/2 hour.
  • Turn on the heat to medium-high.
  • Chop smoked sausage, then add to the pot.
  • Cook for 6 to 7 minutes, or until the flesh turns opaque and pearl-like in color.[5]
  • - See more at: http://www.copycatrecipeguide.com/How_to_Make_Joe%27s_Crab_Shack_Steampot#sthash.ETBLhU4K.dpuf


  • Place about 1 gallon of water into a large stockpot .
  • Add garlic, oil, bullion cubes and black pepper to the water.
  • Bring the water to a boil, then reduce to a simmer.
  • Husk corn. Place into a separate pot and boil for about 5 minutes, then remove and set aside.
  • Place red potatoes in the corn pot and cook for about 15 to 20 minutes, or until you can puncture the potatoes with a fork.[4]
  • Rinse all crab and shrimp in water, but do not shell.
  • Add crab and shrimp to the water after the stock pot mixture has been simmering for about 1/2 hour.
  • Turn on the heat to medium-high.
  • Chop smoked sausage, then add to the pot.
  • Cook for 6 to 7 minutes, or until the flesh turns opaque and pearl-like in color.[5]
  • - See more at: http://www.copycatrecipeguide.com/How_to_Make_Joe%27s_Crab_Shack_Steampot#sthash.ETBLhU4K.dpuf



    About Angela

    Angela is a freelance writer and blogger, blessed with 3 daughters, 4 cats, 1 needy dog, and 1 very supportive husband.

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