Shrimp Boil
Shrimp Boil
Amanda Warren
Perfect Dinner Recipe
Cookware Used: 8 Quart Stockpot
Ingredients
- 2 Ibs large shrimp, peeled and deveined (tails on)
- 1 lb smoked sausage, sliced into 1-inch pieces
- 1 lb baby potatoes
- 4 ears corn, cut into thirds
- 1 lemon, halved
- 1/4 cup Old Bay seasoning
- 2 tablespoons kosher salt
- 8 cups water
- For Serving
- 6 tablespoons butter, melted
- 1 tablespoon Old Bay seasoning
- Fresh parsley, chopped
- Lemon wedges
Directions
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- Fill an 8-quart stockpot with water. Add lemon halves, kosher salt, and Old Bay seasoning. Bring to a rolling boil.
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- Add the baby potatoes and cook for 12-15 minutes, or until nearly fork tender.
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- Add the sliced sausage and corn pieces. Continue cooking for 5-7 minutes.
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- Add the shrimp during the final 2-3 minutes of cooking. Shrimp cook quickly and are done when pink and opaque.
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- Carefully drain the pot and transfer everything to a platter to serve. Enjoy!
