Shrimp Boil

Course: BBQ, Seafood

Cuisine: American

Keyword: Frogmore Stew, Low Country Boil, seafood boil

Servings: servings

Calories: 1160kcal

Shrimp Boil Recipe also know as a Low Country Boil or Frogmore Stew. Creole seasoning cooked shrimp, corn, potatoes and sausage, mmm! Make this an outdoor Shrimp Boil or make indoors. SO many variations, a delicious way to feed a crowd!

Print Recipe

Equipment

outdoor seafood pot and basket or turkey fryer

Ingredients

1 lemon cut in half
4 big cloves garlic, smashed
1 onion, halved
Zatarian's shrimp boil seasoning or similar Creole seasoning they also make a concentrate, which you can also add to your pot.
8 large potatoes or 16 smaller potatoes I like using red potatoes or russet potatoes
3 pounds andouille sausage
8 corn on the cob cut into halves or ¼ pieces
2 pounds raw shrimp in shells or cleaned
Optional dipping sauce, see notes section below for recipe.
Optional additional seasoning like Old Bay to sprinkle overtop after you place on platter.

Instructions

Fill your pot with water according to manufacturers instructions (it depends on how much you are making). Halfway full is a good starting point. You can always add more.
Stir in your shrimp boil seasoning (according to package for how much you are making)
Add potatoes and turn on the burner to high. If the potatoes are small you can add whole. If they are larger, cut into halves.
Once pot is boiling and potatoes are halfway cooked, Carefully pull up the basket and add in your andouille pieces. You want them to plump up some.
Shortly after carefully pull up the basket and add add in corn pieces.
Once you know your potatoes are where you want them, carefully pull up the basket and add in shrimp (and any other shellfish you may be using).
When ready to serve, place on platter(s) or brown paper lined table, Sprinkle with additional seasoning, melted butter (if you wish) or the dipping sauce suggested in the notes below and enjoy!

Notes

You can keep this simple or take it where you want to go. The basics are the shrimp, potatoes, corn and sausage and of course the seasoning in the water. Enjoy it as is or choose to add in additional shellfish.

If you want to make an over the top dipping sauce try this. Double when feeding more than 6 people, or if you want to make multiple bowls of it to set about or individual bowls.

Combine 1 stick of butter, 2 TBS Old Bay seasoning (or Cajun seasoning or whatever you added to your boil, 3 big cloves of fresh minced garlic and simmer for a minute. Pull from heat and add a squeeze of fresh lemon and a TBS chopped parsley. Stir and either place out on small bowls for dipping or pour over the platter full shrimp, potatoes, corn & sausage. Enjoy!

Nutrition