with corn / red potatoes / green salad
Smarts: A classic shrimp boil uses both shrimp and sausage, but feel free to skip the sausage if you'd prefer.
- Shrimp, large and unpeeled - 1 lb
- Onions, medium - 1, quartered
- Sausage, any smoked or pre-cooked (opt) - 8 oz, cut into 3” / 7.6 cm pieces (like smoked andouille)
- Corn - 4 ears, husked and sliced into 4” / 10 cm pieces
- Lemons - 1, halved
- Old Bay seasoning - 2 Tbsp + 1 tsp (sub any other seasoning mix like Cajun)
- Potatoes, red - 1 lb, halved (sub new potatoes)
- Butter - 3 Tbsp
- Dipping sauces of choice - for serving (like cocktail sauce for shrimp or sour cream for potatoes)
- Tomatoes, roma - 3, chopped
- Lettuce, romaine - 1 heart, chopped
- Honey - 1/2 tsp
- Vinegar, red or white wine - 1 1/2 Tbsp
- Oil, olive - 3 Tbsp
- Shrimp - Defrost shrimp.
- Onions / Sausage (if using) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Corn - Remove husks and use a sharp knife to slice into 4” / 10 cm pieces (no need to be exact, but the corn will fit more easily in the pot in pieces). (Can be done up to 2 days ahead)
- Tomatoes / Lettuce / Lemons - Prep as directed.
- Fill a large stockpot with water. Season generously with salt and add first part of Old Bay. Squeeze juice from lemons into water and then drop lemon rinds into water. Bring to a boil.
- While water is coming to a boil, slice potatoes in half. Leave peels on the shrimp but slice the shrimp down the back and remove veins (this may have already been done by the fishmonger).
- When water is boiling, add potatoes and onions. Boil for 10 minutes, until potatoes are starting to turn tender.
- While potatoes are boiling, in a large mixing bowl whisk together honey, vinegar, and olive oil. Add lettuce and tomatoes to dressing. Wait to toss until right before serving.
- Return to shrimp boil and add corn and sausage (if using) to potatoes and continue to boil until corn is tender, 7 to 8 minutes more.
- Add shrimp and continue cooking until shrimp is opaque, 2 to 3 minutes more.
- Drain shrimp boil and transfer to a large serving platter.
- Melt butter in the microwave and stir in second part of Old Bay. Drizzle butter over shrimp boil.
- Toss salad. Serve shrimp boil with dipping sauces of choice and salad on the side. Enjoy!
Loved this meal. Great for a crowd.0 Helpful
This was so tasty! We subbed veggie sausage for the real sausage, increased the Old Bay, and enjoyed getting messy with this delicious dish for a couple of days in a row. We didn't end up making the salad in this recipe, but just using some random stuff we had around for a salad.0 Helpful
Wow, what a treat! This was so good. Use the big jumbo shrimp. Easy to prepare, but took me longer than the stated time... probably because my 5-year old daughter wanted to help me prepare dinner tonight. (It is a good meal to prep with kids.) I was surprised to see my kids going for seconds... we all loved this meal! Saved to favs and will make this next time we have company for dinner.0 Helpful
I didn't make the salad, but the shrimp boil was a hit even with the kids.0 Helpful
This was hit but the dressing seemed a bit off.0 Helpful
Chose to make my own “Old Bay” because I can’t handle much heat. Worked great and results were delicious. Will absolutely make this again!0 Helpful