Southern Shrimp Boil

Southern Shrimp Boil – Classic Recipe

Servings: 4–6 people
Cook Time: ~40 minutes

Ingredients

• 2 pounds medium or large shrimp (shell-on, deveined optional)

• 1 pound smoked sausage (Andouille or kielbasa), cut into 1–2 inch pieces

• 1 pound baby red potatoes, halved

• 4 ears of corn, cut into halves or thirds

• 1 large onion, quartered

• 4 cloves garlic, smashed

• 3 tablespoons Old Bay seasoning (or more to taste)

• 1–2 teaspoons cayenne pepper (optional, for heat)

• 2 bay leaves

• 1 lemon, halved

• Salt, to taste

• Butter and chopped parsley for serving

Instructions

1. Prep the boil water:
   In a large stockpot, add 12 cups of water. Squeeze in lemon halves and drop them in. Add Old Bay, cayenne, garlic, bay leaves, and a pinch of salt. Bring to a rolling boil.

2. Cook the potatoes:
   Add potatoes to the boiling water. Boil for 10–12 minutes until they start to get tender.

3. Add sausage and corn:
   Add the sausage pieces and corn to the pot. Continue boiling for 5–7 minutes.

4. Cook the shrimp:
   Add the shrimp last—they cook very quickly, about 2–3 minutes, until they turn pink and opaque.

5. Drain and serve:
   Drain the water. Either transfer everything to a large serving bowl or dump onto newspaper for a traditional Southern presentation. Optional: drizzle with melted butter and sprinkle fresh parsley.

Tips for the Best Boil

• Shrimp should always be added last to prevent rubbery texture.

• Shell-on shrimp add the most flavor.

• Customize the seasoning: some like more heat, some like more Old Bay.

• For a party-style boil, spread it out on a table and serve with crusty bread for dipping in buttery juices.