Classic Outdoor Shrimp Boil Recipe | Recipe Iseasy Kitchen

Level: Easy
Yield: 12 to 16 servings
Total: 1 hr 15 min
Active: 35 min

Nutritional Analysis Per Serving
Serving Size: 1 of 14 servings
Calories: 580
Total Fat: 28 g
Saturated Fat: 11 g
Carbohydrates: 44 g
Dietary Fiber: 6 g
Sugar: 7 g
Protein: 40 g
Cholesterol: 264 mg
Sodium: 783 mg

Fire up the backyard with this irresistible Low Country boil, bursting with plump shrimp, smoky sausage, sweet corn, and tender potatoesperfect for feeding a hungry crowd and creating unforgettable summer memories!

Ingredients

Two 12-ounce bottles lager or pale ale
4 lemons, halved, plus wedges for serving
1 cup seafood seasoning, such as Old Bay
20 cloves garlic, crushed and peeled
1 bunch fresh thyme (20 to 22 sprigs)
3 pounds small potatoes
12 ears corn, shucked and broken in half
2 pounds precooked andouille sausage links, cut into 2-inch chunks
4 pounds extra-large (U15) unpeeled shrimp, tails left on
1 stick (8 tablespoons) unsalted butter, melted, plus more for serving
Chopped fresh parsley, for garnish
Hot sauce, for serving

Special equipment: a 44-quart outdoor boil pot; kitchen twine

Directions

Pour the beer into a 44-quart outdoor boil pot (see Cook's Note) and add 16 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil.
Add the potatoes and cook until they are just tender, about 10 minutes. Add the corn and andouille sausage and simmer until heated through, about 10 minutes. Add the shrimp and cook until pink, about 5 minutes.
Carefully drain the low country boil and transfer to a large serving platter, rimmed sheet pan or straight on the table covered in paper. Drizzle with melted butter, then top with the parsley. Serve with lemon wedges, melted butter and hot sauce.

You can also make this shrimp boil in a very large pot (25 to 44 quarts) on a stovetop.