A southern classic, this shrimp boil recipe includes corn, potatoes, sausage, and shrimp boiled together in one pot and packed full of delicious flavor! It's a tried and true favorite that you don't want to miss!
1poundmedium red potatoes, quartered(leave the skin on)
4earsfresh corn, husked, cut into 3 inch pieces
14 ouncesAndouille sausage, cut into 1 inch pieces
1 1/2poundsshrimp, peeled and deveined(leave the tail on for a pretty look)
2Tablespoonfresh parsley, minced
1wholelemon, sliced for serving
Fill a large stockpot with 6 quarts of water. Add the squeezed lemon wedges, garlic cloves, quartered onion, and Old Bay Seasoning to the water. Stir to combine and bring to a boil over medium-high heat.
Add the potatoes and salt, and allow to cook for about 10-15 minutes until the potatoes are starting to be tender.
Add the corn and sausage pieces. Cook covered for 5 minutes.
Add the shrimp to the pot. Cover and cook until the shrimp start to turn opaque, 2 to 3 minutes.
Using a slotted spoon to drain the water, transfer the shrimp, sausage, and vegetables to a large bowl. Save some of the cooking broth for the next step. Remove the boiled lemons and garlic cloves, and use fresh lemon for serving.
Place 1/4 cup butter in a small bowl. Pour in 1 cup of the seasoned cooking broth in the bowl. Stir until the butter is melted.
Pour the butter liquid over the bowl of shrimp, sausage, and vegetables. Gently toss to coat.
Transfer the shrimp and vegetables to a platter, or traditionally on a dining table lined with plastic tablecloths or newspaper. Serve with fresh lemon wedges, chopped parsley, and hot sauce, if desired.
You can find ears of corn already cut in the freezer section.