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I enjoyed my first Shrimp Boil at my mother-in-law’s house one summer at a family gathering, when she dumped pots of scrumptious seafood right out onto a patio table lined with newspapers. It was awe-inspiring! A dinner I will never forget! And delicious!
Everyone just stood by the table and ate right there without a plate or silverware. Of course, this kind of meal is meant to be eaten with your fingers, and maybe a great big bib!
I’ve hosted a Shrimp Boil for my family a couple of times now, and we always LOVE it. The first time we held it inside because of the Kansas heat. We decorated the table in colors of summer, and I served all of it from a big bowl.
The next time I wanted my grandchildren to experience the awe of eating outside from the table, with no plates or utensils. Don’t you know, the horrid flies chose that very moment in the summer to come out and visit us. Not the day before or even an hour before. And they swarmed the tables. I guess they thought they were part of the invitation list! Ah, the joys of living in Kansas. Even still, it was delicious and so much fun!
For both of these boils, I concentrated the seafood on shrimp alone, rather than with scallops, prawns, and crab legs. Oh, and I like to buy Wild Caught Argentina Red Shrimp from Sea Best. They come in 2 pound packages and are jumbo size. My grocer has them on sale for $14 at least four times a year, so I like to stock up when they are on sale. And they taste great. My entire family gives them 5 stars!
- 3 pounds small red potatoes
- 1 1/2 pounds kielbasa sliced
- 4 whole ears of corn husked, silked, and halved
- 1 cup large green olives optional
- 1/4 cup seafood seasoning recipe below
- 6 pounds extra-large shrimp
- 1/4 cup coarsely chopped fresh parsley
Seafood Seasoning Mix
- 1 tablespoon celery seed
- 1 tablespoon sea salt
- 2 teaspoons freshly ground peppercorn melange a blend of black, white, green, and pink peppercorns
- 2 teaspoons paprika
- 1 1/2 teaspoons lemon pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon oregano
- In large stockpot, bring 5 quarts water to a boil. Add potatoes, kielbasa, and seasoning. Cover and bring to a boil. Cook for five minutes. Add corn and green olives and cook for another ten minutes. Stir in shrimp and parsley and cook for an additional 2 minutes until shrimp turn pink.
- Remove vegetables and meat with a strainer and place in a large serving bowl or platter. Or spread out on a table lined with newspaper or freezer paper. Sprinkle with additional seasoning if desired. Serves 6-8.
- To make Seafood Seasoning Mix, combine all ingredients in an airtight jar and shake to mix thoroughly. Keep sealed until ready to use.
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