An easy shrimp boil that is a wonderfully spiced, one pot meal that’s full of flavor. Served with drawn butter, cocktail sauce, and a few ice-cold beers, this low country shrimp boil makes for the start of a perfect party or evening with friends.
- 7–8 quarts cold water
- 2 12-ounce bottles of beer
- 1 cup Old Bay Seasoning
- 2 large bay leaves
- 2 lemons, halved
- 1 whole garlic bulb
- 2 sweet onions, quartered
- 2 pounds smoked sausage, cut into thick round slices
- 8 ears of corn, shucked and cut in half
- 2 pounds of small white or red potatoes, scrubbed
- 4 pounds raw, medium shrimp (31–35 count), deveined, shells can be removed or left on
- ½ cup melted butter
- ½ cup chopped fresh parsley
- Fill a large stockpot with 7-8 quarts of cold water and place on the stove over high heat.
- Pour in the Old Bay Seasoning, bay leaves, lemons, and garlic, and bring the water up to a boil.
- Once boiling, carefully drop in the corn and allow the pot to return to a boil.
- Boil for 5 minutes and then nestle the sausage, onions, and potatoes into the pot. Allow the water to come to a boil. Cook for 20-25 minutes until the potatoes are tender when pierced with a sharp knife.
- Slide the shrimp into the pot. Stir and cook the shrimp just until they turn opaque – about 3 minutes. Don’t overcook the shrimp or they will become tough and rubbery.
- Carefully drain the water out of the pot.
- Pour the melted butter over the shrimp and vegetables. Sprinkle the parsley over them as well. With a large spoon, lightly toss the shrimp and vegetables to glaze with the melted butter and parsley.
- Scoop the shrimp, potatoes, corn, onions, and sausage onto a large platter or turn them out onto a newspaper lined table.
- Serve with drawn butter and cocktail sauce.
- Serving Size: Serves 8 - 10