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–+ servings
Unpeeled shrimp, corn, sausage, and baby potatoes cooked in a garlicky, lemony beer broth and served with bread.

Shrimp Boil

Yield: 6 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce!
4.9 stars (12 ratings)

Ingredients

  • 2 (12-ounce) bottles lager or ale beer
  • 1 (3-ounce) package Zatarain's Crawfish, Shrimp & Crab Boil
  • 4 tablespoon 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

for the butter mixture

  • ½ cup unsalted butter
  • 1 tablespoon Louisiana style hot sauce
  • 1 ¼ teaspoons Old Bay seasoning

Instructions

  • 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.
  • Stir in potatoes; reduce heat and simmer for 10 minutes.
  • Stir in corn and sausage; reduce heat and simmer until potatoes are just tender, about 10 minutes.
  • Stir in shrimp and cook, stirring occasionally, until pink and cooked through, about 4-5 minutes; drain well.
  • Serve immediately with butter mixture.

for the butter mixture

  • 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.