Description
Low Country Shrimp Boil is a classic Southern seafood feast featuring tender shrimp, succulent kielbasa, sweet corn, and red potatoes, all simmered in a flavorful broth seasoned with Old Bay, lemon, and beer. This hearty and festive meal is perfect for gatherings and served traditionally on newspaper for a casual, communal experience.
Ingredients
Scale
Shrimp Boil Ingredients
- 2-1/2 lbs. extra large shrimp, unpeeled
- 5 quarts water
- 1 (12 oz.) beer
- 1 bag shrimp and crab boil (usually found at the seafood counter)
- 1/4 cup Old Bay seasoning
- 2 tbsps. kosher salt
- 2 lemons juiced plus rinds
- 1 large onion, quartered
Main Ingredients
- 1-1/2 lbs. small red potatoes
- 4 large ears of corn, broken into smaller pieces
- 1 lbs. kielbasa, sliced
Butter Garlic Sauce
- 1/2 cup butter, melted
- 2 tsps. finely minced garlic
Instructions
- Prepare Shrimp: Devein the shrimp and set them aside on ice until ready to use to keep them fresh and firm.
- Make Broth: In a large stock pot, combine water, beer, shrimp and crab boil seasoning bag, Old Bay seasoning, kosher salt, juice and rinds from the lemons, and the quartered onion. Bring the mixture to a boil, then reduce to a simmer and let cook for 5 minutes to infuse flavors.
- Cook Potatoes: Add the small red potatoes to the simmering broth and cook for 10 minutes to soften them while absorbing the spices.
- Add Corn and Kielbasa: Introduce the broken corn pieces and sliced kielbasa to the pot, cooking for an additional 5 minutes to warm through and blend flavors.
- Cook Shrimp: Add the shrimp last, cooking them for 3 minutes or until they turn pink and opaque, ensuring they remain tender and juicy.
- Drain and Toss in Sauce: Drain the broth and toss the drained shrimp, potatoes, corn, and kielbasa with the melted butter mixed with finely minced garlic to coat everything evenly with rich flavor.
- Serve: Serve the shrimp boil on a bed of newspapers with lemon wedges and optional dipping sauces such as cocktail sauce or spicy mayo for a fun, traditional experience.
Notes
- You can double this recipe and cook it in two batches to feed a crowd, or if you have a large enough pot, cook all at once.
- Refer to detailed recipe posts for tips on making the dish dairy-free, gluten free, vegan variations, or for ingredient substitutions.
- Nutrition values are approximations and may vary based on specific ingredient brands.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 210 mg
