Bite-size potatoes, fresh corn, and smoked sausage mingle with seasoned seafood in this crowd-pleasing Lowcountry Shrimp Boil.
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
- 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.
- 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.
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