Shrimp Boil

7 Reviews
ADD YOUR REVIEW
Photo: Jen Causey; Food Styling: Tori Cox and Gordon Sawyer; Prop Styling: Audrey Davis
Prep Time
20 Mins
Cook Time
40 Mins
Yield
Makes 8 servings
By Julia Dowling Rutland
April 2011
RECIPE BY Coastal Living

You can't have summer without a shrimp boil or a backyard meal, and luckily this crowd-pleaser is a perfect al fresco meal. This classic shrimp boil recipe is a wonderful, easy way to prepare fresh shrimp. Don't forget the newspaper, because things are about to get messy. 

Ingredients

  • 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

How to Make It

Step 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.

Step 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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Ratings & Reviews

StutlerT's Review

oncoast2011
April 06, 2014
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.

kennywilder's Review

kennywilder
May 24, 2014
N/A

troublechey8's Review

coyote36
June 12, 2012
N/A

losumi's Review

StutlerT
August 06, 2014
Great recipe, everyone enjoyed. I used jumbo shrimps, and Andouille sausage, 1/2 a 3 oz box of Zataran's Crab, Shrimp boil seasoning, which contains mustard, coriander etc. We served appetizers and salads. These amounts served six of us. Fabulous.

coyote36's Review

losumi
August 11, 2012
Every once in awhile, you come across a recipe that makes you want to stand up and applaud after the meal is over. This is one of those recipes. I followed the recipe as written. Yes, it is potent. It does have a definite kick. If dinner guests shy away from spicy foods, skip the cayenne. All in all, it was fantastic! For the entire meal, it was both of us making the yummy sound. Definite keeper!!

oncoast2011's Review

troublechey8
August 10, 2011
I made this about three weeks ago and it turned out FABULOUS!!! My girlfriend loved it so much she copied the recipe. I'm sad to say that her version came out very different. My advice is to follow the fluid and seasoning portions otherwise the flavor gets lost. Another piece of advice is to boil this outdoors. The seasonings were very potent and they made me sneeze alot. I boiled the first 8 ingrediants for a lot longer than the recipe called for. The sausage was basically cooked before I added it to the boil. Enjoy!!!

A family hit!

Karen
April 04, 2016
I made this last night for my non-shrimp eating (unless it's fried) family and it was a huge success!
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