Description
A flavorful and classic Low Country Shrimp Boil featuring succulent shrimp, tender red potatoes, sweet corn, and smoky kielbasa, all boiled together in a spiced broth with beer, Old Bay seasoning, and fresh lemon for a perfect Southern seafood feast.
Ingredients
Scale
Seafood and Meat
- 2-1/2 lbs. extra large shrimp, unpeeled
- 1 lb. kielbasa, sliced
Vegetables and Aromatics
- 1-1/2 lbs. small red potatoes
- 4 large ears of corn, broken into smaller pieces
- 1 large onion, quartered
- 2 lemons, juiced plus rinds
Seasonings and Liquids
- 5 quarts water
- 1 (12 oz.) beer
- 1 bag shrimp and crab boil seasoning (usually found at the seafood counter)
- 1/4 cup Old Bay seasoning
- 2 tbsps. kosher salt
- 1/2 cup butter, melted
- 2 tsps. finely minced garlic
Instructions
- Prepare the shrimp: Devein the shrimp and set them aside on ice until ready to use to keep them fresh and maintain texture during cooking.
- Make the boiling broth: In a large stockpot, combine the water, beer, shrimp and crab boil seasoning, Old Bay seasoning, kosher salt, freshly squeezed lemon juice and lemon rinds, and quartered onion. Bring this mixture to a boil and then let it simmer for 5 minutes to infuse the flavors.
- Cook potatoes: Add the small red potatoes to the simmering broth and cook for 10 minutes, allowing them to become tender without overcooking.
- Add corn and kielbasa: Add the broken corn pieces and sliced kielbasa to the pot. Continue cooking for an additional 5 minutes to heat through and blend flavors.
- Cook shrimp: Finally, add the deveined shrimp and cook for about 3 minutes or until the shrimp turn pink and opaque, indicating they are perfectly cooked.
- Drain and toss: Drain the broth from the pot and toss the cooked ingredients with melted butter combined with finely minced garlic, ensuring everything is evenly coated and flavorful.
- Serve: Serve the Low Country Shrimp Boil on a bed of newspapers for a traditional presentation, accompanied by lemon wedges and your choice of dipping sauces such as cocktail sauce or spicy mayo.
Notes
- This recipe can be doubled, but it’s best to cook in two batches or use a very large pot like an outdoor boil pot to accommodate all ingredients evenly.
- For variations such as dairy-free or gluten-free options, consult the full recipe post which includes expert tips and substitutions.
- Nutrition information is an approximation and will vary depending on specific ingredient brands and substitutions used.
Nutrition
- Serving Size: 1 serving (approximately 1/10th of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 180 mg
