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A large platter of low country shrimp boil featuring red potatoes, corn on the cob, andouille sausage, and large pink shrimp garnished with parsley.
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Classic Low Country Shrimp Boil

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 545kcal

Ingredients

  • 5 quarts wate r
  • 12 ounces lager -style beer
  • 1/2 cup Old Bay seasoning
  • 2 tablespoons kosher salt
  • 1 large yellow onion, quartered
  • 1 head garlic , halved crosswise
  • 2 lemons , halved
  • 1.5 pounds small red potatoes, halved if large
  • 1 pound andouille sausage, sliced into 1-inch rounds
  • 4 ears fresh corn, husked and cut into 3-inch pieces
  • 2 pounds large shrimp, shell-on and deveined
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon cayenne pepper (optional for extra heat)

Instructions

  • Fill a 12-quart stockpot with 5 quarts of water and 12 ounces of beer.
  • Stir in the Old Bay seasoning, salt, onion, garlic halves, and the juice and rinds of the halved lemons. Bring to a rolling boil over high heat.
  • Reduce the heat to medium-high and simmer the broth for 10 minutes to allow the aromatics and spices to infuse the liquid.
  • Add the red potatoes to the pot and cook until they are just starting to become tender, approximately 12 minutes.
  • Add the sliced andouille sausage and corn pieces to the boiling liquid and cook for an additional 5 minutes.
  • Gently stir in the shrimp and cook until they turn pink and opaque, which typically takes 2 to 3 minutes; do not overcook or they will become rubbery.
  • Immediately drain the mixture through a large colander, discarding the boiling liquid and the spent aromatics (onion, garlic, and lemon rinds).
  • Spread the boil ingredients onto a large serving platter or a newspaper-lined table, drizzle with melted butter, and garnish with chopped parsley and extra Old Bay seasoning.