Ask anyone who knows me well, a Shrimp Boil is one of my most favorite meals
Sweet corn, smoky sausage, seasoned potatoes and perfectly cooked fresh shrimp… mmm… makes me feel like a Southerner!
Combine just a few ingredients and a few simple steps to begin your culinary adventure to the South!
Assemble 3 halved celery stalks, 1 halved jalapeno, a large onion, quartered and 3 smashed garlic cloves and 2 tablespoons of Seafood Seasoning. These will be the aromatics for the broth
Prepare 2 1/2 pounds of small red and white potatoes, 4 ears of corn on the cob, cut into thirds, one pound of smoked andouille sausages cut into 1 inch pieces and 2 pounds of large shrimp
Add the celery, jalapeno, onion and garlic to a large stock pot. Pour in 10 cups of water and the seafood seasoning. Bring the aromatics to a boil over high heat
Add in the potatoes and lower the heat to medium-high. Cook about 12-14 minutes until the potatoes are almost tender
Add in the corn and cook for 2 minutes then the sausage and simmer for another 5 minutes
Remove pot from heat and add in the shrimp. Stir and let sit for 2 minutes or until the shrimp is opaque
Drain the pot reserving two cups of the cooking liquid
Add 4 tablespoons of butter to the hot pot along with the reserved liquid, a tablespoon of Seafood Seasoning and 2 teaspoons of hot sauce
Mix until combined
Add the shrimp boil ingredients back in to the pot and stir
Arrange on a platter and serve up the taste of the South!
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Enjoy!
Simply Sundays! ~ Low Country Shrimp Boil
Ingredients
For the aromatics
3 halved celery stalks
1 halved jalapeno
1 large onion, quartered
3 smashed garlic cloves
2 tablespoons of Seafood Seasoning
10 cups of water
For the boil
2 1/2 pounds of small red and white potatoes
4 ears of corn on the cob, cut into thirds
1 pound of smoked andouille sausages cut into inch pieces
2 pounds of large shrimp
For serving
2 cups of reserved cooking liquid
4 tablespoons of butter
1 tablespoon of Old Bay Seasoning
2 teaspoons of hot sauce
Directions
Assemble 3 halved celery stalks, 1 halved jalapeno, a large onion, quartered, 3 smashed garlic cloves and 2 tablespoons of Seafood Seasoning. These will be the aromatics for the broth.
Prepare 2 1/2 pounds of small red and white potatoes, 4 ears of corn on the cob, cut into thirds, one pound of smoked andouille sausages cut into 1 inch pieces and 2 pounds of large shrimp
Add the celery, jalapeno, onion and garlic to a large stock pot. Pour in 10 cups of water and the seafood seasoning. Bring the aromatics to a boil over high heat
Add in the potatoes and lower the heat to medium-high. Cook about 12-14 minutes until the potatoes are almost tender
Add in the corn and cook for 2 minutes then the sausage and simmer for another 5 minutes
Remove pot from heat and add in the shrimp. Stir and let sit for 2 minutes or until the shrimp is opaque
Drain the pot reserving two cups of the cooking liquid
Add 4 tablespoons of butter to the hot pot along with the reserved liquid, a tablespoon of Seafood Seasoning, and 2 teaspoons of hot sauce; mix until combined
Add the shrimp boil ingredients back in to the pot and stir; arrange on a platter and serve
Tools used to make this recipe
Royal Classique Measuring Cups
Kitchen Stainless Steel Spider Strainer
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