Shrimp Boil
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(12)
Ingredients
6 servings
- 2 (12-ounce) bottles lager or ale beer
- 1 (3-ounce) package Zatarain's Crawfish, Shrimp & Crab Boil
- 4 tablespoons Louisiana style hot sauce
- 1 large sweet onion, quartered
- 1 lemon, halved
- 1 head garlic, halved
- 1 bay leaf
- 1 pound baby red potatoes
- 3 ears corn, each cut crosswise into 3 pieces
- 1 (12-ounce) package andouille or kielbasa sausage, cut into 1 1/2-inch pieces
- 2 pounds large shrimp, unpeeled
- ½ cup unsalted butter
- 1 tablespoon Louisiana style hot sauce
- 1 ¼ teaspoons Old Bay seasoning
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Preparation
Step 1
Combine 10 cups water, beer, Zatarain's Crawfish, Shrimp & Crab Boil, hot sauce, onion, lemon, garlic, and bay leaf in a large stockpot or 9qt Dutch oven over medium heat. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Step 2
Stir in potatoes; reduce heat and simmer for 10 minutes.
Step 3
Stir in corn and sausage; reduce heat and simmer until potatoes are just tender, about 10 minutes.
Step 4
Stir in shrimp and cook, stirring occasionally, until pink and cooked through, about 4-5 minutes; drain well.
Step 5
In a small saucepan over medium heat, combine butter, hot sauce, and Old Bay seasoning. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.
Step 6
Serve immediately with butter mixture.
Step 7
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Chef's notes
The most important thing here is to find the biggest pot possible, about 8-9 qt is ideal.
My favorite is having some fresh crusty bread on the side to sop up EVERYTHING here.
