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Shrimp Boil

Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce!

Nothing screams summer more than a classic shrimp boil (also known as a low country boil), scattered on newspaper with cold beer, lemon wedges, hot sauce, and Old Bay seasoning.

The most important thing here is to find the biggest pot possible, about 8-9 qt is ideal. From there, you should be all set with your fresh ingredients – unpeeled shrimp, corn, sausage, and baby potatoes, which all gets cooked in a garlicky, lemony beer broth seasoned with Old Bay and Zatarain’s Crawfish, Shrimp & Crab Boil (the best kind of seasoning IMO).

When serving, go ahead and drizzle (generously) that oh-so-buttery Old Bay goodness. My favorite is having some fresh crusty bread on the side to sop up EVERYTHING here.

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Shrimp Boil

Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce!
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Servings 6 servings

Ingredients

2 (12-ounce) bottles lager or ale beer1 (3-ounce) package Zatarain’s Crawfish, Shrimp & Crab Boil4 tablespoon Louisiana style hot sauce1 large sweet onion quartered1 lemon halved1 head garlic halved1 bay leaf1 pound baby red potatoes3 ears corn each cut crosswise into 3 pieces1 (12-ounce) package andouille or kielbasa sausage cut into 1 1/2-inch pieces2 pounds large shrimp unpeeled

for the butter mixture

½ cup unsalted butter1 tablespoon Louisiana style hot sauce1 ¼ teaspoons Old Bay seasoning

Instructions

Combine 10 cups water, beer, Zatarain’s Crawfish, Shrimp & Crab Boil, hot sauce, onion, lemon, garlic and bay leaf in a large stockpot or 9qt Dutch oven over medium heat. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in potatoes; reduce heat and simmer for 10 minutes.
Stir in corn and sausage; reduce heat and simmer until potatoes are just tender, about 10 minutes.
Stir in shrimp and cook, stirring occasionally, until pink and cooked through, about 4-5 minutes; drain well.
Serve immediately with butter mixture.

for the butter mixture

In a small saucepan over medium heat, combine butter, hot sauce and Old Bay seasoning. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.

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