low country boil, old bay boil, sausage and potato boil, Shrimp Boil, Shrimp Boil with Corn and Potatoes, Shrimp Fest, Shrimp pot
So I have wanted to make this for a very long time but could not get the majestic picture of the waves crashing up , and the beach and this huge fire pit and me yelling to get the paper spread out but yea that hasn’t happened sooooo you get this!! Which I must say is pretty awesome. I loved it, it was awesome and I even put the tv on and cranked up some ocean noises.
- 16 cups of water
- 1 can (12 ounces) beer (optional but oh it was good!)
- 1/2 cup OLD BAY® Seasoning (please use this there really is no substituting)
- 2 tablespoons salt
- 1 small bag of red potatoes if they are a little one the big side cut them in half
- 2 vidalia onions or 1 Large one, cut into wedges
- 2-3 pounds lean smoked sausage, cut into 2-inch pieces I did three pounds because I am feeding hungry men working on a deck. lol
- 8 ears fresh corn, shucked and halved
- 2-4 pounds unpeeled and peeled or whatever you like! of shrimp I used 2 pounds.
- 1 1/2 of a lemon squeezed and thrown in the pot to boil
First thing you want to do is start prepping and I do this in advance so everything soaks in the pot a while except for the shrimp. SO cut your kielbasa or sausage whatever is your favorite but cut it into about 2inch pieces. Shuck your corn and cut off each end then break in half.
Then you can prep the onions and measure out your old bat and twist or pop open that beer!
Next I added the water, beer (3cups is what it measures out to about) and seasoning and 1/2 lemon juice and rind into my stock pot. I let everything (Except for the shrimp leave this OUT) marinade for about 2hours before I start but you do NOT have to it was something I was trying to get more flavor infused into everything and I must say I think it worked out well.
When I was ready to cook I fished out the corn and sausage and set aside in a bowl. Remember the shrimp never went in!
Next, Bring water, beer, old bay seasoning and salt to boil in your stockpot on high heat with the potatoes and onions. Cook 10 minutes.
After 10 minutes you can add your corn and smoked sausage.
Cook for about 12 minutes. When you see your corn getting nice and yellow and your potatoes are fork tender we can add the shrimp!
Just dump the shrimp right on top. Let it kind sit there cooking stirring in a little but so you can keep an eye on it and see when it gets that nice pink color. About 4-5minutes should do it as you don’t want rubber shrimp.
Now it is time for the best part!! Eating it! So first, drain cooking liquid, I save about 1/4 of the stock on the side in a bowl for ladling into the bowl for bread dipping! Yes I do because I love bread and I love dipping. Now since I said I am NOT on the beach and do NOT have a huge area for newspapers at the moment I have been reduced to bowls but you can either pour the contents of the “fully drained” pot into large serving bowl or platter or mound on paper-covered table. Sprinkle with additional old bay Seasoning or salt, if desired. I also have to have butter for my corn. That is just me. Enjoy!!!!!!!
I SURE LOVED YOUR RECEIPIES. GRAMXXX