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
- 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
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.
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