Entrees

Lowcountry Shrimp Boil

Name: Lowcountry Shrimp Boil
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)

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

Print Recipe

Ingredients Method

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

Method

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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