with corn / red potatoes / mixed greens 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) - 1 lb, cut into 3” / 7.6cm pieces (like smoked andouille)
- Corn - 4 ears, husked and sliced into 4” / 10cm 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
- Honey - 1/2 tsp
- Vinegar, red or white wine - 1 1/2 Tbsp
- Oil, olive - 3 Tbsp
- Mixed greens - 4 oz
- 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” / 10cm 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 / 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 mixed greens 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 the cooking of the corn and pasta in the same water. The pasta salad was a little hard to eat, though.0 Helpful
only ** for vegetarian version0 Helpful
I used fresh parsley and added Tony's super hot cajun spice and tons more butter lol... YUMMY!0 Helpful
I really liked the shrimp boil. The salad seemed a little boring so I added some sunflower seeds and cheese.0 Helpful
Easy to make and kept well as leftovers for multiple days.0 Helpful
Nice one pot meal that could still be separated. Used 1/4 of the Cajun spice so it wouldn't be too spicy and added herbs de Provence. Over cooked the shrimp, but the chicken apple sausage are always a hit.0 Helpful