This was amazing. I used the exact amount of liquid and spices called for but halved the amount of meat and veggies as I was preparing this for two, not eight. I left out the cayanne pepper too because we don't love anything too spicy. It turned out absolutely perfect. I cannot wait to make this again when Ohio sweet corn is available! I used a McCormick' brand shrimp boil bag, it was the only brand I found at Giant Eagle. I also used Michelob ultra light for the beer because it's what I had in the fridge (don't judge me). If I make this for a crowd I'd use a better beer but really, the flavor was great. I felt like I was back on the beach in North Carolina. I used B-size red potatoes and they were pretty soft, a larger potato should work fine if that's what is available.
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
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- 1 (12-ounce) bottle beer
- 1 (1.5-ounce) bag seafood boil seasoning
- 1 tablespoon salt
- 1/2 teaspoon cayenne pepper (optional)
- 3 bay leaves
- 2 onions, quartered
- 2 garlic bulbs, halved
- 1 pound small red potatoes
- 4 ears fresh corn, husks removed and halved
- 1 pound smoked sausage, cut into 1-inch diagonal slices
- 2 pounds large shrimp
- French baguette, lemon wedges, melted butter, and Old Bay seasoning
- 1. Bring 4 quarts water and first 7 ingredients to a boil in a 12-quart stockpot. Add potatoes; simmer 15 minutes. Add corn and sausage; simmer 8 minutes. Add shrimp, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor.
- 2. Drain liquid, and spread shrimp boil out on a newspaper-covered table. Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning.
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