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Yields:
6 - 8 serving(s)
Prep Time:
45 mins
Total Time:
45 mins
Few things bring people together quite like a big seafood boil. Whether you're trying something new with friends and family or recapturing nostalgic childhood memories, this shrimp boil is a summer crowd-pleaser. It's perfect for first-timers and veterans alike! Unlike recipes that call for over 10 pounds of seafood and an enormous stock pot, this version is more manageable for a smaller crowd, while still featuring all the favorites: potatoes, corn, andouille sausage, and fresh shrimp. The Creole-spiced broth infuses every ingredient with rich, savory flavors. A drizzle of hot sauce and garlicky melted butter at the end takes each bite to the next level!
How do you make a shrimp boil?
The key to a perfect shrimp boil is cooking everything in stages. First, saute the onion, garlic, sausage, and celery to build a rich base. Next add lemon, Creole seasoning, and a mix of dry and fresh herbs to further enhance the aroma and taste. Then add the corn and potatoes to the boiling water. While the potatoes cook for about 10 minutes, prepare the garlicky lemon butter sauce. Just before serving, add the shrimp and cook until they are pink and tender. Serve the shrimp and vegetables to your hungry crowd on a platter or a paper-lined table with extra Creole seasoning, hot sauce, and butter sauce on the side.
Why does this shrimp boil recipe call for shell-on and deveined shrimp?
The shrimp shells add an unbeatable, fresh-from-the-sea flavor to the boil. By deveining the shrimp beforehand, you make them much easier to peel and ensure that each piece is perfectly clean and delicious. You can use peeled shrimp instead, but peeling them at the table is part of the fun!
What is Creole seasoning?
Creole seasoning is a very flavorful ground spice blend used in Louisiana cuisine. Depending on the brand, it may contain paprika, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, dried oregano, dried thyme, and dried basil. If you’re having trouble finding it, feel free to use Cajun seasoning or Old Bay—a Maryland favorite. Cajun seasoning tends to be spicier and less herbaceous than Old Bay, which also has warm spices such as clove and allspice.
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Ingredients
- 2
lemons
- 2 Tbsp.
olive oil
- 1
(16-oz.) package andouille sausage, sliced on the diagonal (kielbasa or other smoked sausage also work)
- 2
yellow onions, quartered
- 2
celery stalks, cut into 2-in. pieces
- 1
head garlic garlic, cut crosswise in half, plus 2 garlic cloves, finely chopped
- 1/2 cup
Creole seasoning, plus more for serving
- 1 Tbsp.
kosher salt
- 1 tsp.
dried thyme
- 5
flat-leaf parsley sprigs, plus 3 Tbsp. parsley leaves, chopped
- 2
bay leaves
- 2 lb.
baby red potatoes, cut in half if larger than 2 in.
- 4
ears corn, each cut into 3 pieces
- 12 Tbsp.
(1 1/2 sticks) salted butter
- 1/2 tsp.
black pepper
- 3 lb.
jumbo shrimp, shells on and deveined
Hot sauce, for serving
Directions
- Step 1Zest and juice 1 lemon and reserve in a small bowl; reserve the lemon rinds separately. Cut the second lemon into quarters.
- Step 2In a large stockpot, heat the oil over medium heat. Add the sausage, onion, celery, and garlic halves, and saute until the onion begins to turn golden and the garlic is fragrant, 5 to 7 minutes. Add 1 gallon of water and the lemon rinds and quarters. Add the Creole seasoning, salt, thyme, parsley sprigs, and bay leaves; bring the mixture to a boil.
- Step 3Add the potatoes and corn, cover, and cook until the potatoes are tender when pricked with a fork, 10 to 12 minutes.
- Step 4Meanwhile, in a small saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped garlic, and cook until fragrant, 30 seconds. Do not let brown. Add the remaining 10 tablespoons butter and melt. Remove from the heat and skim off any white foam that floats to the top. Stir in the pepper, chopped parsley, and reserved lemon zest and juice. Keep warm.
- Step 5When the potatoes are tender, stir the shrimp into the stockpot, and let cook for 1 minute. Remove the stockpot from the heat. Use a large slotted spoon to scoop the shrimp and vegetables out of the pot and onto a serving platter or large baking sheet. Spoon about 1 cup of the boil liquid over the shrimp and vegetables.
- Step 6Serve with the butter sauce, hot sauce, and an extra sprinkling of Creole seasoning.
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