Summer shrimp boil

Over here, we celebrated Memorial Day with a different take on all-American cuisine. Rather than BBQ and apple pie, we cooked up shrimp boil and key lime pie.

I may be a convert to this Southern take on the casual summer dinner party. It’s great for a group dinner because everything is done at once. No idling around while you wait for the third round of burgers to grill. Our guests pretty much devoured everything, with just enough left over for next-day lunches.


I initially was hesitant to buy shrimp for ten people. Shrimp boils originated in the coastal regions where in-season shrimp is a great buy. Up in DC, it’s forever pricey. I made the price reasonable by getting all the ingredients cheaply at our friendly neighborhood Central American grocery.

Also, as a heads up, you need a BIG POT (and an outdoor propane turkey fryer burner would help). Even our 20 quart stock pot threatened to overflow at any minute.

Scroll past the photos for the recipes, thanks to the Food Network. Although, not originally included in the recipe, ee also mixed in some andouille sausage to add some heft. When you add your sausage depends on whether they are cooked or raw.



2 lemons, halved, plus wedges for serving
1/2 cup Old Bay Seasoning
8 cloves garlic, smashed
1 large red onion, quartered
6 sprigs fresh thyme
1 pound baby red potatoes
4 ears corn, husked and snapped in half
1 1/4 pounds large shrimp, unpeeled
2 packages andouille sausage (optional)
2 tablespoons unsalted butter
Hot sauce, for serving (optional)


Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes. Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.

Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. If using andouille sausages add before the shrimp, if raw, or after the shrimp, if cooked.

Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

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