Shrimp Boil
This traditional shrimp boil combines succulent shrimp, hearty potatoes, sweet corn, and savory sausage, all simmered in a fragrant, seasoned broth. A complete and satisfying meal, it’s ideal for feeding a large group or family gathering.
Ingredients
- 3 lemons divided use
- 1/2 cup Old Bay seasoning plus additional for garnish
- 6 cloves garlic smashed
- 1 onion peeled and cut into six pieces
- 1 pound small red potatoes halved
- 4 ears corn on the cob cut into 3-4 inch pieces
- 2 pounds shrimp peeled and deveined, with tails left on
- 1 pound smoked sausage cut into 1-inch pieces, preferably kielbasa or andouille
- 3 tablespoons butter
- 2 tablespoons chopped parsley
Instructions
- Begin by cutting two lemons into quarters and set aside the remaining lemon, slicing it into wedges for garnish later.
- In a large pot, fill with 12 to 14 cups of water. Add the quartered lemons, Old Bay seasoning, garlic, and onion to the pot. Bring to a boil over medium heat.
- Once the water has reached a boil, add the halved potatoes and cook for 10 to 12 minutes, or until just tender. Next, introduce the corn and sausage, allowing them to cook for an additional 3 to 4 minutes.
- Add the shrimp to the pot, cooking them for 2 to 3 minutes, or until they are pink and opaque.
- After cooking, carefully drain the shrimp and vegetable mixture from the pot, reserving 1 cup of the broth.
- In a small pan, melt the butter and whisk it into the reserved broth. Pour this mixture evenly over the cooked shrimp and vegetables.
- Garnish the dish with chopped parsley and lemon wedges. For added flavor, sprinkle with additional Old Bay seasoning as desired. Serve immediately.
Notes
For optimal results, select the largest shrimp available for this dish. Jumbo shrimp, such as the 16-20 count variety, offer the best texture and flavor.
Shrimp can be boiled with or without their shells; removing the shells and leaving the tails on makes for easier eating while maintaining flavor.
Shrimp can be boiled with or without their shells; removing the shells and leaving the tails on makes for easier eating while maintaining flavor.