Southern
Lowcountry Shrimp Boil
A one-pot feast of shell-on shrimp, smoked sausage, red potatoes and sweet corn boiled in seasoned broth and poured onto the table.
- One-pot party food
- Feeds a crowd easily
- Minimal cleanup
Also known as Frogmore stew, though there is no stew in sight, this South Carolina tradition is built for backyard gatherings. Everything cooks in one big pot in stages so the potatoes, sausage, corn and shrimp all finish perfectly at the same time. The shrimp cook in the shell for extra flavor and are pulled off the heat to steep so they never turn rubbery. Cover the table with newspaper, drain the pot right onto it and let everyone dig in.
Instructions
Pour the water into a large stockpot of at least 12 quarts. Add the seafood boil seasoning and salt, squeeze in the lemon halves and drop in the rinds, then add the onion and garlic.
Cover and bring to a rolling boil over high heat, then let boil 5 minutes to flavor the liquid.
Add the potatoes and return to a boil. Cook until the potatoes are just barely tender when pierced with a knife, 12 to 15 minutes.
Add the sausage and corn and return to a boil. Cook until the corn is bright yellow and tender, 5 to 7 minutes.
Add the shrimp and stir gently to submerge them. Cook just until they begin to turn pink, about 2 minutes.
Turn off the heat and let the pot sit for 3 to 5 minutes, until the shrimp are fully pink and opaque throughout.
Carefully drain the contents through a large colander, discarding the lemon rinds and onion.
Spread everything on a newspaper-lined table or a large platter.
Drizzle with the melted butter, sprinkle with parsley and an extra shake of seafood seasoning if you like.
Serve right away with lemon wedges, cocktail sauce and plenty of napkins.
Test kitchen tips
- Taste the boiling liquid before adding the potatoes; it should taste pleasantly salty and spicy, like well-seasoned soup.
- Leftover shrimp, sausage and potatoes keep 2 days and make a terrific next-day hash or potato salad.
- Add 2 pounds of scrubbed clams or snow crab clusters along with the shrimp, and use andouille if you like extra heat.
Nutrition per serving
- Calories
- 560
- Protein
- 42g
- Carbs
- 38g
- Fat
- 27g
- Fiber
- 4g
- Sugar
- 6g
- Sodium
- 1750mg
Nutrition values are estimates calculated per serving. See our disclaimer.
