Carolina Low-Country Shrimp Boil
photo by DianaEatingRichly
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
12-14
ingredients
- 5 lbs potatoes, baby red
- 10 ears corn, halved
- 1 large lemon, quartered
- 5 lbs shrimp, jumbo shelled
- 2 lbs smoked sausage, cut 2-inch think
- 2 tablespoons salt, divided
- 3 -4 tablespoons black pepper, divided
- 1 (4 ounce) package zatarain seafood boil
- 1⁄2 - 1 cup Old Bay Seasoning, divided
- 12 ounces beer
- 4 large garlic cloves, crushed
- 3⁄4 lb butter, divided
- water
directions
- In one large pot (one you would use to steam crabs or lobster) fill approximately 1/2 full with water.
- To pot add potatoes, sausage and lemons. Add 1/2 cup Old Bay seasoning and crab boil package.
- Bring to a boil.
- Boil approx 10 minutes, add corn.
- Meanwhile melt 1 stick butter in other large pot.
- Add crushed garlic, beer, 1 tablespoon salt, 3-4 tablespoons pepper and approx 4 cups water.
- Bring to boil.
- You will add shrimp to this once pot the potatoes and corn are cooked. Only takes a few minutes (5-7) for them to turn pink once they hit the boiling water.
- While shrimp is boiling, drain potatoes and corn pot. Layering as you go, add 1/2 pound melted butter and generous sprinkles of more Old Bay seasoning in a large serving bowl.
- Should do about 4-5 times until this pot is empty. This adds great flavor!
- Drain shrimp pot. Place shrimp in large bowl. Sprinkle with Old Bay seasoning.
- Serve with garden salad, fresh bread, cocktail sauce, plenty of napkins and several bowls for de-shelling. Sometimes I use use several butter warmers with clarified butter, but it isn't a must. They taste great either way!
- Sweet iced tea and beer are typically the beverages for this meal.
Questions & Replies
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Reviews
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I make this all the time but use only one pot. I also use Old Bay and Cajun seasoning. After the potatoes and corn are cooked and removed from the pot, cover with foil then simply add the shrimp to the remaining boiling water and cook. The sausage water adds a slightly smoky dimension that is delicious.
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Nothing beats a Carolina Boil on a Saturday night on the porch with a cold stout beer! This recipe is very similar to mine. Only changes are that I slice the sausage into bite size and do a slight sear on the pieces before adding them to the pot. I also add a couple 16oz cans of diced tomatoes (adds body to the broth) and pearl onions. I like to use jumbo de-veined shell on shrimp, this is definitely a finger-food dish. Have added a couple photos for your reference.
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Why make it so difficult? Originally called Frogmore stew, this is suppose to be a one pot meal but this is something you can tweak to your own taste. I throw all the liquid and seasoning in the pot, I also add some Vidalia onion quartered and use a couple of lemons. Potatoes take the longest to cook so they go in first. Bring to a rolling boil for about 5 minutes, then the corn and sausage, (originally kielbasa but smoked is good too) boil about 10 minutes you don't want the potatoes to turn into mush. Then the shrimp, and yes like captain Giff said, leave the shells on for flavor. Shrimp don't take any time at all and are better if a little on the under cooked side, they come out of the shell much easier. I throw them in and turn the heat off and stir the pot good, leave for a few minutes and they are done. If your going to add crab legs or anything else you like, do so before the shrimp. The recipe submitted is very good but too much trouble but like I said, make it your own, this is really hard to mess up. Shelling and deveining shrimp is for sissies LoL. Have fun with this one and enjoy.
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RECIPE SUBMITTED BY
Shabby Sign Shoppe
Wake Forest, 73
<p>I'm a WAHM of 2. I paint and sell my original shabby and primitive signs in my online stores called the Shabby Sign Shoppe. Keeps me busy and helps keep the roof over our heads, but takes away from two favorite pastimes--cooking and working in the yard.</p>
<p>To be in the kitchen uninterrupted is my form of relaxation and I try to get in there and cook at least 2-3 good meals a week. I'm trying to get healthier with cooking, but it is so hard with all these amazing Food.com recipes shouting Make Me, Make Me. I discovered Recipezaar in 2002. I tell EVERYONE about it and it's definately my go-to recipe site. Other sites pale in comparison.</p>
<p>Whenever I search for a recipe, Recipezaar never lets me down. I typically ONLY try 5 star recipes, but sometimes will try unrated ones if I am feeling frisky and the recipe is from a chef I'm familar with. Kittencal, MizzNezz and Wildflour are 3 of my favorites.</p>
<p>Diehard foodies tend to annoy. I should know because I used to be one! Culinary school will do that to you, but it's just not living in the real world.</p>