SHRIMP BOIL RECIPE – Fresh shrimp, potatoes, corn, and sausage are all simmered in a rich broth in this classic shrimp boil. An entire supper in one pot, ideal for feeding a large group!
I frequently make a shrimp boil when I want to have some fresh seafood. It’s a terrific alternative because everything is thrown into one pot, it’s enjoyable to eat, and it’s flavorful.
— 2 pounds (ca. 907 g) shrimp peeled and deveined (leave tails on)
— 1 pound (ca. 454 g) smoked sausage cut into 1 inch pieces, kielbasa, or andouille are preferred
— 1/2 cup Old Bay seasoning, plus more for garnish
— 6 cloves of garlic smashed
— 3 tablespoons butter
— 1 pound (ca. 454 g) small red potatoes, halved
— 1 onion, peeled and cut into 6 pieces
— 3 lemons divided use
— 4 ears corn on the cob cut into 3-4 inch pieces
— 2 tablespoons chopped parsley
2 of the lemons should be quartered. Cut the remainder of the lemon into wedges and save aside for later use.
Fill a large pot with 12-14 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
Add the potatoes to the pot and cook for 10-12 minutes, or until just tender. Then add the corn and sausage and cook for another 3-4 minutes.
Add the shrimp to the pot and cook for 2-3 minutes, or until pink and opaque.
Drain the shrimp mixture from the pot, reserving 1 cup of the broth.
Melt the butter and whisk it into the reserved broth. Pour the broth over the shrimp mixture.
Serve with lemon wedges and chopped parsley as a garnish. Serve with a pinch of Old Bay seasoning on top, to taste.