Also known as a low country boil, this classic shrimp boil comes together quickly and is a great dish to make for an interactive dinner, on vacation, or for summer parties.
Course Main Course
Cuisine American
Keyword shrimp boil
Prep Time 12 minutesminutes
Cook Time 18 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 715kcal
Ingredients
5quartswater
1 12-ouncebottle of beer, (a pale ale works great)
½cupOld Bay seasoning
4lemons, divided (two cut in half; 2 quartered)
3poundsof baby potatoes, red or white, or a mix
28ouncesandouille sausage or kielbasa, cut into 2-inch chunks
8ears of corn, husked, cleaned, and cut in half
2poundsshrimp, with shells still on, rinsed and drained
4tablespoonssalted butter, melted
Cocktail sauce, for serving
Hot sauce, for serving
Instructions
Add water, beer, Old Bay, and lemon halves to the largest stockpot you have, and bring to a roaring boil. (Alternatively, you could divide everything between two stockpots). Reduce to a steady boil, over medium heat. Add the potatoes, and sausage (you may need to turn up the heat to get the boil going again), and cook for 10 minutes. Next, add the corn and cook for 5 minutes. Finally, add the shrimp and cook just until pink; about 2-3 minutes.
Drain the mixture, reserving 1 cup of the hot broth, and add the ingredients to a large serving platter or sheet pan. Squeeze the lemon halves from the mixture overtop and drizzle with the melted butter and as much of the reserved broth as you like. Toss to combine everything. Then sprinkle with more Old Bay and serve with lemon quarters, cocktail sauce, and hot sauce.
Notes
Notes: For nostalgia, and easy clean up, serve everything over newspaper.