Dinner · Fish
Lowcountry Shrimp Boil
A one-pot Southern feast of red potatoes, corn on the cob, smoked sausage and shrimp, piled on the table to share.
⏱ 50 min (15 min prep, 35 min cooking)
🍽 Serves 6 · about 2 1/2 cups
kid friendlyleftovers
ContainsMilk, Crustacean shellfish. Check the labels on what you buy; brands differ.
Ingredients
Boil
- 4 quart Water
- ¼ cup Kosher salt
- 2 tbsp Paprika
- 1 tbsp Ground mustard
- 1 tbsp Celery seed
- 1 tsp Cayenne pepper
- 2 leaf Bay leaves
- 1 Lemon, halved
- 1 Yellow onion, quartered
- 4 clove Garlic, smashed
- 2 lb Red potatoes, small, halved
- 4 ear Sweet corn on the cob, snapped in half
- 1 Smoked sausage, cut in 2-inch pieces
- 2 lb Shrimp, raw, peeled, shell-on, large
To serve
- 4 tbsp Butter, salted, melted
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: very large stockpot (12-quart), colander or large slotted spoon, large platter or newspaper-lined table.
- Fill a large stockpot with the water. Add the salt, paprika, mustard, celery seed, cayenne and bay leaves. Squeeze in the lemon and drop in the halves, then add the onion and garlic. Bring to a boil.
- Add the potatoes and boil 12 minutes.
- Add the corn and sausage and boil 8 minutes, until the potatoes are tender.
- Add the shrimp, stir and cook 2 to 3 minutes, just until pink and opaque. Turn off the heat.
- Drain in a colander or lift everything out with a slotted spoon. Pile it onto a platter and drizzle with melted butter. Set out a bowl for shells.
Make aheadHalve the potatoes and break the corn up to 1 day ahead.
↺ LeftoversPeel leftover shrimp and chop with the sausage and corn for a cold salad, or reheat to 165°F.
🧒 With kidsKids love eating with their hands here. Peel the shrimp and cut the corn off the cob for younger ones.
Dairy-free swapSkip the butter or use olive oil.
Gluten-free swapCheck the sausage label.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.