Throw an Easy Low Country Shrimp Boil
I love throwing big open house parties during the summer in the backyard by the pool. I want the parties to be easy and stress-free. So sometimes we do potluck, but most of the time we plan and serve the food and drinks. The key to enjoying your party when entertaining a crowd is to follow the K.I.S.S. method – “keep it, simple, stupid”. That means no fancy recipes, I save those or winter – just good easy to make and eat food. I love to throw what I call one-pot parties. Try one with this easy low country shrimp boil to make your party fun for you and your guests. This is such a low-stress entertaining option, you’ll do these one-pot parties all summer and into fall.
This recipe calls for a 7-gallon stockpot. If you don’t have one this is a great excuse to get one. They are the foundation for throwing one-pot parties. And You’ll use it over and over again this summer.
Wild-Caught vs farm-raised shrimp. I’m a southern girl and grew up in Florida and Louisianna. It’s wild-caught for me preferably Gulf or Key West Pink shrimp. I won’t use farm-raised shrimp, it just tastes different and I can tell the difference.
Fresh vs Frozen Fresh is preferred, but using frozen wild-caught shrimp is fine, rinse with ice cold water after shrimp is thawed, then toss with lemon juice and sherry, drain in a colander.
Easy Low Country Shrimp Boil
Ingredients
- 1/2 cup Louisiana-style shrimp and crab boil seasoning - such as Zatarain's
- 4 pounds medium wild caught gulf shrimp or key west pink - unpeeled, preferably with heads on
- 2 1/2 pounds andouille sausage - cut into 3-inch pieces
- 4 pounds medium red potatoes
- 2 to 3 medium sweet onions - such as Vidalia, peeled and quartered if large
- 12 ears of corn - cut in half
- 12 oz beer - optional
Instructions
- Fill a 7-gallon stock pot with 3 gallons of water. Add 12 oz bottle of beer
- If you don't have a 7-gallon pot - you should get one. They are inexpensive and once you have one you'll use it all the time for one-pot entertaining.
- But for now, just use 2 or 3 large pot that can accommodate about 3 to 3 1/2 gallon of water and divide the ingredient between several pots. (or use 2 large pots and divide the ingredients between them).
- Add the seasoning and bring water and seasoning to a boil.
- While water boils scrub red potatoes and quarter onions. I cut my potatoes in half, but that isn't necessary.
- Add potatoes to boiling water.
- Return to a boil and cook 15 minutes.
- Add the onions and sausage.
- Return to a boil and cook 15 minutes.
- Check potatoes - they should be getting soft and cooked completely through. If they are close to being done add the corn and return to boil and cook 10 minutes.
- If not, cook longer, checking every couple of minutes until they are almost done then add the corn and boil an addition 10 minutes or until corn and potatoes are done.
- Add the shrimp, let the water return to a boil and cook until the shrimp are opaque and pink about 3 minutes. Drain liquid through a large colander and discard.
- Traditionally tossed on newspaper in the center of the table or serve on a platter or giant bowls.
Nutrition
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