Shrimp Boil

Shrimp Boil

Serve shrimp boil on a large serving platter or a sheet pan. For a rustic experience, line your picnic table with newspaper and pour the shrimp boil contents directly onto the table. You don’t necessarily need to serve this recipe with side dishes, as it’s a complete meal in one. However, we doubt that anyone would complain if you whipped up a side of buttery cornbread! If you feel like you’re missing vegetables, try serving the boil with coleslaw, a green salad, roasted okra or southern collard greens.

Ingredients :

• 4 quarts water
• 1 large onion, cut into 6 wedges
• 1 whole garlic bulb, halved horizontally
• 1/2 cup seafood seasoning
• 6 medium red potatoes, quartered
• 4 medium ears sweet corn, cut into thirds
• 3/4 pound fully cooked andouille sausage links, cut into 1-inch pieces
• 2 pounds uncooked shell-on shrimp (26-30 per pound)
• 1/2 cup butter, melted
• lemon wedges

Directions

1. In a stockpot, combine water, onion, garlic and seafood seasoning; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add corn and sausage; return to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 8-10 minutes. Add shrimp; cook until shrimp turn pink, 2-3 minutes longer.
2. Drain; transfer to a large serving platter. Drizzle with butter. Serve with lemon wedges and, if desired, additional seafood seasoning.