Shrimp boil is not only delicious but an all-in-one meal. No need to worry about sides with this recipe as your starch, protein, and vegetables are all boiled together in one large pot.
2poundsraw extra large shrimpor grilling shrimp, shells removed
3Tablespoonsbutter
Instructions
Fill stock pot or Dutch oven halfway with water. Cover with lid and bring to a boil over medium-high heat.
Remove lid and add red onion, garlic cloves, Old Bay seasoning, garlic salt, black pepper, and potatoes.
Replace lid and boil for about 20 minutes to cook the potatoes. HINT: Use a lid with a vent hole or prop the lid open a little to allow excess steam to escape.
Remove lid and use a spoon to scrape any seasoning off the sides of the pan. Add corn. Replace lid, bring back to a boil, and cook 10 minutes more.
Remove lid and stir, loosening seasonings from the side of the pan. Add the sausage and 4 of the lemon wedges to the pan. Replace lid, bring back to a boil, and cook 10 minutes more.
Remove lid and slowly add shrimp so as not to splash any hot liquid out of the pan. The pot will be full. If you have room, try to stir the shrimp into the pot so they aren’t just sitting on top. Replace lid, bring back to a boil, then turn off the heat. Allow shrimp to cook without the fire on and the lid in place for about 5 minutes.
Place a colander over a large bowl and carefully drain the pan. You can reserve the broth for a fish chowder or other seafood soup or stew.
Remove cooked lemon wedges and discard. Toss hot shrimp boil with butter to coat. Sprinkle with additional Old Bay seasoning if desired. Garnish with chopped fresh parsley. Serve with fresh lemon wedges.
Notes
Pick up smoked sausage, like kielbasa or andouille for this recipe. Andouille is a cajun sausage and goes beautifully in this shrimp boil.
If you have a stock pot that’s a better choice. If using a Dutch oven, you may need to use a slotted spoon to remove some of the ingredients before adding the shrimp. We were able to fit everything in the Dutch oven by adding the shrimp slowly.
If your pan lid does not have a vent hole, prop the lid offset a little so that excess steam can escape while the food is boiling.
When handling raw meat and/or seafood, always use vinyl gloves.
We keep the tails on for presentation purposes. They also make a great handle for lifting the shrimp by hand. You can certainly remove the tails if you prefer.