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A spicy low country shrimp boil. A pile of boiled shrimp, corn, potatoes, and smoked sausage served on brown paper.

LOW COUNTRY SHRIMP BOIL


Description

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.


Scale

Ingredients

  • 78 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 (3135 count), deveined, shells can be removed or left on
  • ½ cup melted butter
  • ½ cup chopped fresh parsley

Instructions

  1. Fill a large stockpot with 7-8 quarts of cold water and place on the stove over high heat.
  2. Pour in the Old Bay Seasoning, bay leaves, lemons, and garlic, and bring the water up to a boil.
  3. Once boiling, carefully drop in the corn and allow the pot to return to a boil.
  4. 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.
  5. 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.
  6. Carefully drain the water out of the pot.
  7. 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.
  8. Scoop the shrimp, potatoes, corn, onions, and sausage onto a large platter or turn them out onto a newspaper lined table.
  9. Serve with drawn butter and cocktail sauce.

Nutrition

  • Serving Size: Serves 8 - 10