Ultimate Old Bay Shrimp Boil
"This Old Bay Shrimp Boil is the ultimate summer dish. It might seem a bit daunting but it couldn't be easier. It comes together in no time and cooks in just 30 minutes. Serve it in the center of a paper lined table and have a fun and interactive dinner that tastes even better than it looks!"
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
8-12
ingredients
- 16 cups water
- 1 (12 ounce) can pale beer (optional)
- 1⁄2 cup Old Bay Seasoning
- 2 tablespoons salt
- 1 lb small red potato, cut in half
- 2 large onions, sliced
- 6 garlic cloves, peeled
- 2 lbs lean smoked sausage, cut into 2-inch pieces
- 8 fresh ears of corn, husked and cut in half
- 4 lbs extra large shrimp, deveined but shells kept on
- 1 lemon, cut into wedges
directions
- In a very large pot (12-quart) combine the water, beer (if using), Old Bay seasoning and salt. Bring to a boil over high heat. Add the potatoes, onions and garlic and cook for 8 minutes.
- Add the sliced sausage and cook for another 5 minutes.
- Add the corn and cook for 7 minutes. Make sure to gently stir everything together after each addition of ingredients.
- Stir in the shrimp and cook until pink, about 4 minutes. Be careful not to overcook the shrimp at this point, or else they'll become rubbery.
- Once done, carefully drain the cooking liquid and then turn out the shrimp boil onto a very large platter, a large baking sheet or onto a table that has been lined with newspaper or brown butcher paper. Sprinkle with more Old Bay seasoning if desired. Serve with lemon wedges and enjoy!
Questions & Replies
-
Can you use frozen shrimp? -
i used peeled and deveined tail on is that ok also -
Is 1 lb of potatoes correct? We cut the recipe in half but still used more than 1 lb of potatoes and it still wasn't enough. Is this a typo?
Reviews
-
This was fantastic. The timing for us was perfect. Everything done just right. We added snow crab legs halfway through the corn cook. Everyone loved it, including our young grandkids. Will certainly make again. -
This recipe was delicious and so easy to make. The recipe's directions were also 100% accurate. All the ingredients were cooked perfectly. WILL make again! -
-
This was good EXCEPT: The potatoes were cooked WAY too long. They were absolute mush. Next time, I'm cooking them on their own for about 15 minutes. I'll drain but save the liquid/onions, put it (liquid) back into the pot and then continue to cook the rest. Potatoes can then be put back into the pot to warm up for a minute. -
I’ve been making this for so many years. But I make changes. I use broth. Hot sauce, worcestershire sauce & I add lemons to the pot. My husband begs for this a few times a year & I love making it. Serve it with good crusty bread!
Tweaks
-
4 minutes is too long to cook and will ruin the shrimp. Add the shrimp, turn off the heat and cover the pot. The carryover heat is enough to cook the shrimp. To make shrimp easier to peel, add 1/2 stick butter to the water when you first bring it to boil. -
4 minutes is too long to cook and will ruin the shrimp. Add the shrimp, turn off the heat and cover the pot. The carryover heat is enough to cook the shrimp. To make shrimp easier to peel, add 1/2 stick butter to the water when you first bring it to boil.
RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
.jpg)
