Low country shrimp boil is traditional Southern favorite. In the South, shrimp boils are often community events where large pots of shrimp, garlic, onion, red potatoes, corn and a variety of spices are boiled and then served family-style on large platters. This dish is impressive enough for an Sunday dinner with family, but fast enough for weeknight meal because you only need 30 minutes and a large stockpot to make a shrimp boil. The entire family will love the savory flavor of the shrimp and vegetables.
Step 1
Pour 4 qt. of water into a large stockpot. Add the salt, paprika, cayenne pepper, thyme and garlic and bring to a boil over high heat.
Step 2
Add the red potatoes, corn and onion quarters and boil for 10 minutes or until the potatoes are almost cooked through. This may take more than 10 minutes if your potatoes are large.
Step 3
Add the shrimp and boil for five minutes, or until the shrimp are opaque and cooked through and the potatoes are tender enough to pierce with a fork.
Step 4
Drain the shrimp and ingredients into a colander. Scoop the ingredients up with a slotted spoon and place them on a large serving platter. Serve with salt and pepper to taste.
Tips and Warnings
- Replace 1 qt. water with two bottles of lager beer for added flavor.
- Do not use shrimp that are smaller than jumbo shrimp for this recipe because they may become rubbery and overcooked before they absorb the spices.
Things You'll Need
- Stockpot
- 1/4 cup salt
- 4 tbsp. paprika
- 1 tsp. cayenne pepper
- 4 tbsp. thyme
- 12 garlic cloves, minced
- 3 lbs. red potatoes, cut into quarters
- 4 ears of corn, husks removed and cut into 3 pieces each
- 1 large white onion, cut into quarters
- 1 lb. raw jumbo shrimp, peeled and deveined, tail-on
- Colander
- Slotted spoon
- Serving platter
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