Lowcountry Shrimp Boil

Looking for an outdoor feast fit for a crowd? Look no further.

By Whitney OtawkaPublished: Mar 17, 2021

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Emily Dorio

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Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 35 mins

If you're looking for an outside meal, and want to switch things up from the typical barbecue or picnic, try a classic Carolina-style lowcountry shrimp boil. Seafood, potatoes, and corn all cook together, and food is eaten by hand over butcher paper or newspaper. It's a simple, hearty meal, perfect for feeding a crowd. This recipe originally appeared in the book Saltwater Table: Recipes from the Coastal South.

Ingredients

4 cups tomato juice
4 bay leaves
2 lemons, halved and sliced
1 orange, halved and sliced
3/4 cup Old Bay Seasoning, plus more for garnish
1/4 cup kosher salt
2 lb. fingerling potatoes, halved lengthwise
6 ears corn, shucked and cut into 2-inch pieces
1 lb. smoked sausage, such as andouille or kielbasa, thinly sliced
4 lb. medium-size whole, head-on shrimp
2 Tbsp. finely chopped fresh flat-leaf parsley
Burnt Lemon Aïoli
Cubanelle Pepper Butter

Directions

1. Step 1Combine tomato juice, bay leaves, lemons, orange, Old Bay, salt, potatoes, and 2 gallons water in a large pot with a perforated basket; bring to a boil. Cook until potatoes are almost tender, 5 to 7 minutes.
2. Step 2Add corn and sausage. Cook until corn is tender, 4 to 6 minutes. Reduce to a simmer. Add shrimp and cook until bright pink and tails curl up, 3 to 5 minutes. Carefully lift basket from pot, being mindful that residual boiling water drips out.
3. Step 3Transfer to a newspaper-lined table or a large serving platter. Sprinkle with parsley and additional Old Bay. Serve with Burnt Lemon Aïoli and Cubanelle Pepper Butter alongside.