The Perfect Can Cooker Shrimp Boil for Family and Friends

WOW !!! Is all I can say about this meal. Picture yourself in your favorite raw bar, where the waiter lines your table with old newspaper and pours all of this GOODNESS right in front of you. The CanCooker makes anyone a Seafood Sensation!!!!!.

A shrimp boil is a festive, hands-on seafood feast. When done right shrimp boils mean fun times and fantastic flavors. The Can Cooker offers a simple way to make restaurant-worthy shrimp boils at home. With the Can Cooker’s even heating and steaming power you can easily cook up mountains of sweet, succulent shrimp along with potatoes, corn, andouille sausage, and other fixings for the ultimate boil.

As a Can Cooker owner and shrimp boil enthusiast, I’ve experimented to develop the perfect Can Cooker shrimp boil recipe and process. In this article, I’ll share my tips and tricks for shrimp boil success. Let’s get ready for some Can Cooker shrimp boil magic!

Why Make a Shrimp Boil in the Can Cooker?

First off – why use a Can Cooker for shrimp boils instead of a pot on the stovetop? Here are some key benefits:

Even cooking The Can Cooker’s enclosed environment distributes heat evenly, ensuring food cooks uniformly. No more shrimp overcooked on one side and underdone on the other!
Intense flavors Steaming ingredients like shrimp, sausage, corn, and potatoes in the Can Cooker concentrates their aromas and juices for bold, mouthwatering flavor
Mess containment: The tight seal of the Can Cooker contains splatters and spills from the shrimp and other ingredients. Much less cleanup than an open boil pot!
Portability: Bring the Can Cooker shrimp boil to picnics, campouts, tailgates, or anywhere else an electrical outlet is available.
Large capacity: The Can Cooker can hold a couple pounds of shrimp easily, enough for the whole family or a backyard party. Bigger than most stovetop pots.

With all these advantages, the Can Cooker is clearly the tool of choice for spectacular shrimp boils!

Step 1 – Assemble the Core Ingredients

Let’s start building our Can Cooker shrimp boil from the ground up. You’ll want to include:

Shrimp – The star of the show! Use fresh or thawed shrimp, shelled with tails on or off. Allow at least 1/2 pound of shrimp per person.
Smoked sausage – Andouille or kielbasa provide a smoky, spicy kick. Cut sausage into 1-inch chunks.
Potatoes – Go for bite-sized new potatoes or cut russets into chunks. Leave small potatoes whole.
Corn – Use a few ears of sweet corn, cut in half. The kernels will be perfectly tender after steaming.
Aromatics – Lemons, garlic, and spices like Old Bay or Can Cooker’s Creole Seasoning.
Liquid – Beer, stock, or water. Around 12 ounces for flavor and moisture.

Step 2 – Prep the Can Cooker

Before loading ingredients into the Can Cooker, get it prepped:

If needed, plug in and preheat the Can Cooker on medium heat for 10 minutes.
Make sure the electrical connections are secure and outlet grounded.
Have the lid nearby – you’ll need to quickly seal it after adding ingredients.
Lightly oil the Can Cooker interior to prevent sticking if desired.

Now the Can Cooker is ready to boil!

Step 3 – Load in the Goodness

Here comes the fun part – packing the Can Cooker with all the delicious components of your shrimp boil:

Add potatoes and corn first as the base layer. Stand corn halves upright.
Next add sausage chunks, garlic, lemons, and seasonings.
Pour in liquid like beer or broth.
Top with shrimp and quickly close and latch the lid to seal in moisture and flavor.

With everything loaded in, it’s time to get steaming!

Step 4 – Steam and Cook

Now we let the Can Cooker work its magic through steaming:

After sealing the lid, allow contents to steam for around 15-20 minutes.
Check the potatoes and corn after 15 minutes – they may need a bit longer.
After another 5 minutes, carefully open the lid and check if shrimp is pink and cooked through.
Close lid again if needed and allow a few more minutes for the shrimp to finish cooking.
Once done, turn off Can Cooker, leaving contents inside for 5+ minutes to finish steaming.
Then open lid, being cautious of hot steam, and transfer food to a serving platter.

That’s it – your Can Cooker shrimp boil is ready to enjoy!

Step 5 – Cool Off and Dig In

A few final tips for serving up your Can Cooker shrimp boil:

Allow the cooked food to cool slightly before eating – the steam inside will be extremely hot.
You can chill boiled shrimp, corn, potatoes, and sausage fully in the fridge and serve cold if preferred.
Dump everything on a table covered with newspaper or butcher paper for a fun, no-fuss feast.
Provide bowls for empty shells, wet wipes for messy hands, and plenty of cold beer or lemonade.
Use seafood crackers, hot sauce, lemon wedges, and melted butter for dipping.

Now it’s time for a shrimp boil celebration! Gather family and friends, pour some cold drinks, and feast on the flavors of the Can Cooker.

Tips for Can Cooker Shrimp Boil Success

Here are some final pointers for achieving the perfect Can Cooker shrimp boil:

Play with proportions and ingredients – add clams, onions, mushrooms, or anything else that suits your taste.
For spicier boil, increase amount of Creole seasoning or hot sauce.
Shrimp cooks quickly – add to Can Cooker last to avoid overcooking.
Let corn, potatoes, and sausage go a bit longer since they take more time.
For convenience, cook sausage, potatoes, and corn together in Can Cooker first, then add raw shrimp at end to quickly cook through.
Can Cookers come in different sizes – adjust recipe quantities to properly fill your model.
Consider adding seafood seasoning or liquid crab boil to the water or beer for even more flavor.

Enjoying the Bounty of the Boil

A Can Cooker shrimp boil takes this classic seafood experience to new heights of taste and fun. Steaming the ingredients together in the Can Cooker merges flavors and textures into a mouthwatering feast for all.

When the time comes to indulge in your Can Cooker shrimp boil bounty, just remember – get your hands dirty, don’t be shy about making a mess, and soak up the memories along with the incredible flavors. A Can Cooker shrimp boil is the perfect opportunity to bring family and friends together for food, fun, and lasting memories.

can cooker shrimp boil

How To Make seafood feast “cancooker” style

1 Coat the inside of CanCooker completely with cooking spray. Line the bottom of your pan with corn ears that have been cut in half. Then, put four quartered potatoes on top of the corn. Place the crab legs on top of the corn and potatoes. Squeeze the lemons over the crab and vegetables, then drop two halves into the pot. Open a bottle of your favorite drink and pour it over the crab.
2. Carefully take the cooker off the stove after 20 minutes and take off the lid. Put the large shrimp inside the cooker, then put the lid back on and lock it down. Return the cooker to the stove for another 6 minutes of steaming. Take the can off the heat and let it sit for 10 minutes. Then take off the lid and serve your family and friends a delicious seafood feast!!!!
3. Carefully pour off the extra liquid from the cooker and pour the contents into a large pan. Place the pan in the middle of your table and wait for the compliments. WOW, Delicious, Amazing are just a few. ENJOY .
4OH!!! and for people who don’t like seafood, put 1 pound of your favorite smoked sausage on top of the crab legs. It steams up so nice and juicy.
Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .

Ingredients For seafood feast “cancooker” style

8 md red potatoes quartered
2 md onions, peeled and quartered
6 lg ears of corn halved
2 md lemons halved
2 lb large shrimp
4 lb snow crab legs
1 stick butter
2 can of your favorite beer
1 pkg old bay crab boil (in the mesh pouch)
1 pkg of your favorite hot link sausage

Johnsonville CanCooker Low Country Boil w/ Shrimp

Can You boil shrimp outside?

You can have your shrimp boil one of two ways: outdoors or indoors. For a shrimp boil cooked entirely outdoors, you’ll need an outdoor cooker (like this outdoor propane burner stove from Amazon). You’ll also need a large stockpot, and long-handled skimmer or a steamer basket to safely remove the shrimp and other ingredients from the pot.

What are the side effects of eating shrimp?

Shrimp allergy can be identified from signs and symptoms that appear after consuming shrimp or smelling it, such as itching, the appearance of red plaques on the skin, swelling in the face, especially in the eyes and mouth, and in the throat creating the feeling of a lump in the throat.

What is a shrimp boil?

While shrimp boils vary from coastal town to coastal town, most contain some variation of the following: shrimp, other types of seafood, sausage, corn, lemon wedges, and potatoes. The ingredients are boiled in a large pot, typically over an outdoor cooker. Once it’s ready, the meal is often served on newspaper-covered tables for easy cleanup.

Do You Remember your first shrimp boil?

Every Southerner remembers their first shrimp boil. That’s because it’s more than a meal — it’s a party. My first shrimp boil was at summer camp in Southern Georgia. There it’s mostly referred to as a “lowcountry boil”, as it’s famous in the Lowcountry of Georgia and South Carolina.