Shrimp Boil Recipe

The Best Shrimp Boil, According To Southerners

4.8

(8)

6 Reviews

The secret to a great Southern shrimp boil? Seasoned cooking liquid. Hear us out: Broth is beefed up with wine, one whole garlic head, a sweet onion, bay leaves, and Old Bay seasoning. Sweet plump corn, peel and eat shrimp, and tender potatoes are all cooked—and seasoned—in this liquid. And then shrimp is added to it just before serving, when the boiling liquid will cook it rapidly without ruining the texture. To finish it all, a lemony-garlicky spicy butter coats everything, and while the whole dish is tossed in the butter mixture, any respectable shrimp boil famously needs more, more, more, so you have more on the side. "This is going to be my new go-to for summer gatherings!" one Southern Living Test Kitchen pro said.

Catherine Jessee

Published on July 6, 2024

Recipe tested by

Southern Living Test Kitchen

Southern Living Shrimp Boil ready to serve — Photo:
Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Active Time:

1 hr 30 mins

Total Time:

1 hr 30 mins

Servings:

Ingredients

6 qt. tap water
2 cups dry white wine
6 Tbsp. kosher salt
1 Tbsp. dried thyme
2 tsp. cayenne pepper
4 dried bay leaves
3 large lemons, quartered, plus 2 Tbsp. fresh juice
1 large (14 oz.) sweet onion, peeled and quartered lengthwise, root end intact
1 large garlic head, halved crosswise, plus 3 medium cloves, grated, divided
1/2 cup, plus 1 Tbsp. Old Bay seasoning, divided, plus more for serving
2 lb. small red potatoes, scrubbed
1 1/2 lb. smoked andouille sausage, sliced on a diagonal into 1 1/2-in. pieces
8 ears yellow corn, shucked and cut in half crosswise
4 lb. jumbo unpeeled raw shrimp
1 1/2 cups (12 oz.) unsalted butter, melted
2 tsp. Louisiana-style hot sauce (such as Crystal), plus more for serving
1/2 cup chopped fresh flat-leaf parsley
Lemon wedges, for serving

Directions

Gather ingredients:

Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Make fortified broth:

Combine water, wine, salt, thyme, cayenne pepper, bay leaves, lemon quarters, onion quarters, garlic head halves, and 1/2 cup of the Old Bay seasoning in a large stockpot.

Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Bring to a boil over high. Cover and reduce heat to medium-high to maintain a steady boil. Let boil undisturbed for 10 minutes.
Cook potatoes:

Add potatoes, and cook, uncovered, stirring occasionally, until potatoes are almost tender but still firm and not quite able to be pierced with a fork, about 12 minutes.

Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Cook sausage and corn:

Add sausage and corn. Increase heat to high, and return to a boil; cook, uncovered, stirring occasionally, until corn is tender, about 5 minutes.

Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Cook shrimp:

Add shrimp, and remove from heat. Cover and let stand until shrimp are opaque and cooked through, 5 to 8 minutes.

Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Make butter sauce:

Meanwhile, whisk together melted butter, hot sauce, lemon juice, grated garlic, and remaining 1 tablespoon Old Bay seasoning in a medium bowl until combined. Pour half of the butter mixture into a very large bowl; reserve remaining butter mixture for serving.

Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Toss shrimp boil with butter mixture:

Remove shrimp, sausage, corn, and potatoes with a slotted spoon, and place directly into large bowl with melted butter mixture. Add parsley, and stir until evenly coated.

Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Serve:

Scatter shrimp, sausage, corn, and potatoes on a large platter, and season with additional Old Bay seasoning as desired. Serve immediately with reserved butter mixture, lemon wedges, and additional hot sauce.

Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle