Low Country Shrimp Boil

Quick facts

Ingredients

• 2 lb small red potatoes
• 1/3 cup seafood boil seasoning, plus more to taste
• 1 lemon, halved
• 1 large onion, quartered
• 12 oz smoked sausage, cut into 2-inch pieces
• 4 ears corn, each cut into 3 pieces
• 2 lb large shell-on shrimp, deveined
• 4 tbsp unsalted butter, melted
• 2 tbsp chopped parsley
• Lemon wedges for serving

Step-by-step method

1. Fill a large stockpot with enough water to cover ingredients. Add seafood seasoning, lemon halves and onion and bring to a boil.

2. Add potatoes and cook 12–15 minutes until almost tender.

3. Add sausage and corn and cook 5 minutes.

4. Add shrimp and cook 2–3 minutes until pink and opaque. Do not overcook.

5. Drain well and transfer everything to a large platter or paper-lined table.

6. Drizzle with melted butter, sprinkle parsley and extra seasoning, and serve with lemon wedges.

Tips for the best result

• Add ingredients in stages so everything finishes together.
• Shell-on shrimp stay juicier and add flavor to the pot.
• Taste the cooking liquid before adding extra seasoning.

Storage and reheating

Refrigerate leftovers up to 3 days. Reheat gently; shrimp can become tough if overheated.

Approximate nutrition per serving

Approximately 590 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.