Shrimp Boil
Arguably the most entertaining, messy, and FUN meal to enjoy with friends, this Shrimp Boil is perfect for summer time! Perfectly cooked shrimp, briny clams, fresh corn, and spicy andouille sausage are boiled in a beer-spiked garlicky lemon broth. Summer perfection!
Servings: 8 servings
Ingredients
- 3/4 cup Old Bay seasoning
- 2 heads garlic halved
- 2 12 oz bottles your favorite beer*
- 4 onions, quartered
- 2 Tbsp salt
- 10 red potatoes, scrubbed and halved
- 4 ears corn, shucked and cut in to thirds
- 1-2 lb andouille style sausage, sliced in to 2 inch pieces
- 6 lemons
- 2 lbs peel-and-eat shrimp
- 1 lb little neck clams rinsed and scrubbed
Instructions
- Parboil the potatoes: Add halved potatoes to a large stock pot, fill with water to cover. Boil potatoes until just fork tender. Drain.
- As the potatoes are parboiling, fill the largest stock pot you can find (it needs to be BIG!), 1/2 way with water. Add Old Bay, garlic, beer, onions, and salt. Bring water to a boil.
- Add parboiled potatoes, corn, sausage, and lemons. Simmer for 10 minutes.
- While simmering, slice the fresh bread in to 1 inch thick slices, and broil lightly.
- Add clams and shrimp to the pot last, simmering for about 3 minutes, or until shrimp JUST turn pink. DO NOT OVERCOOK! Shrimp have a tendency to get rubbery when overcooked. Not good!
- Drain the liquid (you'll need a buddy!), but reserve about 3 cups of the cooking liquid for serving. Spread the shrimp boil over a newspaper lined picnic table (this is any outdoor meal, folks).
- Enjoy immediately with remaining 2 lemons cut in to wedges, Old Bay, cocktail sauce, melted butter, french bread, and plenty of cold beer.