Description
A flavorful and hearty Shrimp Boil featuring succulent large shrimp, tender baby potatoes, sweet corn, and smoky sausage, all cooked together in a seasoned broth and served with a fragrant parsley butter sauce and fresh lemon wedges.
Ingredients
Scale
Seafood
- 2 pounds large shrimp, shell-on
Vegetables
- 4 ears corn, halved
- 1 pound baby potatoes
- 4 cloves garlic, smashed
Meat
- 1/2 pound smoked sausage, cut into 1-inch pieces
Seasonings
- 2 tablespoons Old Bay seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lemon, quartered
Others
- 1/4 cup butter, melted
- 2 tablespoons parsley, chopped
Instructions
- Prepare boiling water. Fill a large pot about halfway with water and place it on the stove over medium-high heat to start warming.
- Season the water. As the water warms, add Old Bay seasoning, salt, and black pepper, stirring well to dissolve and infuse the water with flavor.
- Prep corn. Cut the ears of corn in half and set aside for later use.
- Clean potatoes. Rinse baby potatoes under cold water thoroughly to remove any dirt.
- Add potatoes to boiling water. Once the water is at a rolling boil, add the baby potatoes to begin cooking.
- Cook potatoes. Let the potatoes cook for 10 to 12 minutes until they begin to soften but are not fully cooked through.
- Prep sausage. While potatoes cook, slice smoked sausage into 1-inch pieces and set aside.
- Prepare garlic. Smash garlic cloves with the side of a knife to release their aroma and flavor; set aside.
- Add corn to pot. When potatoes are nearly tender, add the halved corn to the pot to cook alongside.
- Cook corn and potatoes together. Continue boiling for about 5 minutes until corn becomes tender.
- Add sausage to pot. Add sausage pieces and cook everything together for an additional 5 to 7 minutes, stirring occasionally to combine flavors.
- Add shrimp last. Add shrimp and cook for 3 to 5 minutes until shrimp turn pink and opaque, signaling they are fully cooked.
- Make parsley butter. While shrimp cook, melt butter in a separate pan over low heat, then stir in chopped parsley and remove from heat.
- Remove ingredients. Once shrimp are cooked, turn off the heat and carefully remove all ingredients with tongs onto a large serving platter.
- Dress the boil. Pour the melted parsley butter evenly over the shrimp, potatoes, corn, and sausage for added flavor.
- Add lemon. Squeeze fresh lemon juice over the entire dish and arrange the lemon wedges on the platter for garnish.
- Serve immediately. Serve the shrimp boil hot to enjoy the vibrant flavors at their best.
Notes
- Ensure shrimp are cooked just until pink and opaque to avoid rubbery texture.
- Old Bay seasoning adds authentic flavor but can be adjusted to your taste preference.
- Use fresh parsley for the best herbal aroma in the melted butter sauce.
- Serve with crusty bread or melted butter on the side for dipping.
- Leftovers can be refrigerated and reheated gently but are best enjoyed fresh.
