Lowcountry Shrimp Boil
 
MAKES 6 TO 8 SERVINGS
Ingredients
  • 4 quarts water
  • 1 (24-ounce) package multicolored baby potatoes
  • ½ cup plus 2 tablespoons Old Bay seasoning, divided
  • 2 cups chopped sweet onion
  • 8 cloves garlic, smashed
  • 4 fresh bay leaves
  • 4 ears corn, shucked and halved
  • 1 pound smoked sausage, cut in 1-inch pieces
  • 2 pounds shell-on, easy-peel frozen large shrimp, thawed
  • ½ cup unsalted butter, softened
  • 1 teaspoon lightly packed lemon zest
  • 4 lemons, quartered
  • Garnish: fresh parsley, Old Bay seasoning
Instructions
  1. In a large pot, bring 4 quarts water, potatoes, ½ cup Old Bay, onion, garlic, and bay leaves to a boil over medium-high heat. Reduce heat to medium and cook until potatoes are just tender, 10 to 15 minutes. Add corn and sausage; cook until just tender, 5 to 7 minutes. Remove from heat and add shrimp; cover and let stand until shrimp are pink and fully cooked, 5 to 10 minutes. Drain shrimp mixture, reserving 1 cup cooking liquid.
  2. In same pot, melt butter over medium heat. Remove from heat. Add shrimp mixture, reserved 1 cup cooking liquid, remaining 2 tablespoons Old Bay, and lemon zest; toss to combine. Serve with lemons. Garnish with parsley and Old Bay, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/lowcountry-shrimp-boil-recipe/