![Southern Living Shrimp Boil ready to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/fCnp9SnfiOzMNt1Jb4kWej5PjYU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Shrimp_Boil_Batch64_Beauty_5663-a085b6cbd4264c378d3e02cbc1dee5cb.jpg)
Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Ingredients
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6 qt. tap water
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2 cups dry white wine
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6 Tbsp. kosher salt
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1 Tbsp. dried thyme
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2 tsp. cayenne pepper
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4 dried bay leaves
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3 large lemons, quartered, plus 2 Tbsp. fresh juice
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1 large (14 oz.) sweet onion, peeled and quartered lengthwise, root end intact
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1 large garlic head, halved crosswise, plus 3 medium cloves, grated, divided
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1/2 cup, plus 1 Tbsp. Old Bay seasoning, divided, plus more for serving
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2 lb. small red potatoes, scrubbed
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1 1/2 lb. smoked andouille sausage, sliced on a diagonal into 1 1/2-in. pieces
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8 ears yellow corn, shucked and cut in half crosswise
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4 lb. jumbo unpeeled raw shrimp
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1 1/2 cups (12 oz.) unsalted butter, melted
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2 tsp. Louisiana-style hot sauce (such as Crystal), plus more for serving
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1/2 cup chopped fresh flat-leaf parsley
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Lemon wedges, for serving
Directions
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Gather ingredients:
Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
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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.
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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
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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
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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
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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
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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
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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