Under the Apron Strings: Summertime Shrimp Boil



It’s crazy to think we’re already halfway through the summer. Even with the heat kicking up and Labor Day, the unofficial end of summer, fast approaching we need to remember that summer isn’t over yet! There’s plenty of time still left to party and enjoy my favorite time of year and there’s no better dish for a party than a good ole fashion shrimp boil.


The one-pot meal makes for a beautiful and colorful presentation on a table covered with The Tennassean. One of the best parts about this dish is it shines on its own at any party or can be joined with other dishes to make a proper feast.


My first experience with Shrimp Boil came by way of a friend, Donna Paschal, who chose to share this recipe with her newfound friend. We met years ago when she and her husband, Mark, transferred to Pulaski with Frito-Lay. Coming from Georgia, she referred to the well-known dish as Frogmore Stew, originating from the coasts of Georgia and South Carolina.


Since my first Shrimp Boil with Donna, I’ve helped host manay a shrimp boil for parties and fundraisers, hosting anywhere from six to 150. The beauty of this recipe is that it can easily be doubled, tripled, or quadrupled to serve larger and larger gatherings.


Shrimp Boil


Ingredients

1 gallon of water

1 bag of Zatarain’s Crawfish, Shrimp & Crab Boil seasoning

2 bay leaves, crushed

1 lemon, cut in half

3 whole garlic cloves, peeled

2 medium sweet onions, washed and quartered

14 small red or yukon gold potatoes

3 earns of corn, cut into thirds

1 package kielbasa sausage (12 ounce), sliced into two-inch pieces

2 tablespoons butter

2 pounds shell-on, 16-20 county shrimp

Tony Chachere’s Creole Seasoning

Dash of hot sauce


Directions

  • In a large stockpot, add one gallon of water, bag of seasoning, bay leaves, lemon, garlic, onions and potatoes. Bring the mixture to a boil over high heat. Cook until the potatoes are cooked through and tender, about 15 minutes.

  • Add the corn, sausage, and butter, keeping the pot at a boil for an additional 8 minutes.

  • Add the shrimp and stir with a wooden spoon. Cook the shrimp for approximately 5 minutes or until completely cooked through and opaque.

  • Remove from heat.

  • Using a slotted spoon, remove all the solids from the boiling water and transfer to a large platter. Discard the boiling liquid.

  • Sprinkle generously with creole seasoning. Dash with hot sauce, if desired.

  • Serve immediately.

  • This recipe serves 8 to 10 people.


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You can find recipes just like this in Servin’ Up Summer available for purchase here. It’s my newest collection of recipes. Servin’ Up Summer includes my favorite summer dishes, cocktails, and desserts. It’s a taste of summer in the South on every page. Available now for only $29.95.


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