Shrimp Boil
- Shrimp Boil
- Recipe
- Ingredients
- Instructions
Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce!
Nothing screams summer more than a classic shrimp boil (also known as a low country boil), scattered on newspaper with cold beer, lemon wedges, hot sauce, and Old Bay seasoning.
The most important thing here is to find the biggest pot possible, about 8-9 qt is ideal. From there, you should be all set with your fresh ingredients – unpeeled shrimp, corn, sausage, and baby potatoes, which all gets cooked in a garlicky, lemony beer broth seasoned with Old Bay and Zatarain’s Crawfish, Shrimp & Crab Boil (the best kind of seasoning IMO).
When serving, go ahead and drizzle (generously) that oh-so-buttery Old Bay goodness. My favorite is having some fresh crusty bread on the side to sop up EVERYTHING here.
Recipe
Yield: 6 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Ingredients
Instructions
1. Combine 10 cups water, beer, Zatarain’s Crawfish, Shrimp & Crab Boil, hot sauce, onion, lemon, garlic and bay leaf in a large stockpot or 9qt Dutch oven over medium heat. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
2. Stir in potatoes; reduce heat and simmer for 10 minutes.
3. Stir in corn and sausage; reduce heat and simmer until potatoes are just tender, about 10 minutes.
4. Stir in shrimp and cook, stirring occasionally, until pink and cooked through, about 4-5 minutes; drain well.
5. Serve immediately with butter mixture.
6. In a small saucepan over medium heat, combine butter, hot sauce and Old Bay seasoning. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.
