Description
A classic Shrimp Boil recipe featuring a flavorful blend of spices, tender potatoes, sweet corn, spicy andouille sausage, and perfectly cooked shrimp, all tossed with melted butter and fresh lemon juice for a comforting and delicious seafood feast.
Ingredients
Scale
Broth Base
- 4 quarts hot water
- 1 large red onion or yellow onion, sliced into 4 – 6 wedges
- 1 garlic bulb (whole head), halved horizontally
- 1/2 cup Old Bay seasoning
- 1 1/2 Tbsp fresh thyme leaves (or 1 1/2 tsp dried)
Main Ingredients
- 1 1/2 lbs medium red potatoes, cut into fourths
- Salt and pepper to taste (about 1 Tbsp salt recommended)
- 4 ears corn, husked, cut into fourths or broken into halves
- 14 oz. andouille sausage, sliced into 1-inch thick pieces
- 1 1/2 lbs shrimp, deveined, peeled if preferred
Finishing Touches
- 6 Tbsp unsalted butter, melted
- 2 Tbsp fresh lemon juice, or more to taste
- 2 Tbsp minced fresh parsley
Instructions
- Prepare the broth: Fill a large pot about 12 quarts in size with 4 quarts of hot water. Stir in the sliced onion, halved garlic bulb, Old Bay seasoning, and thyme leaves. Bring this mixture to a rolling boil over medium-high heat.
- Cook the potatoes: Add the quartered red potatoes to the boiling broth and season with salt (approximately 1 tablespoon). Let the potatoes cook until they are nearly tender, which takes about 15 minutes.
- Add the corn and sausage: Add the cut corn to the pot and continue boiling for 3 minutes. Then add the sliced andouille sausage and cook everything for an additional 4 minutes to allow flavors to meld.
- Cook the shrimp: Gently stir in the shrimp and cook until they turn opaque and pink, about 1 to 2 minutes—be careful not to overcook.
- Drain and serve: Drain the entire mixture, reserving about 1/4 cup of the broth if desired for serving. Spread the shrimp boil mixture evenly on a large serving platter or baking sheet.
- Finish with seasoning: Drizzle the melted butter and fresh lemon juice over the shrimp boil. Sprinkle with minced parsley, additional Old Bay seasoning, and freshly ground pepper to taste. Serve warm and enjoy.
Notes
- Using fresh lemons is recommended for bright, fresh flavor but bottled lemon juice can be substituted.
- Peeling the shrimp is optional; leaving the shells on can enhance flavor but peeled is easier to eat.
- Reserve some cooking broth to serve as a dipping sauce or for soaking bread.
- Adjust Old Bay seasoning and salt to your taste, especially if you prefer a spicier or milder dish.
- You can substitute smoked sausage if andouille is unavailable.
- Serve this recipe family-style with plenty of napkins and melted butter for dipping.
