Shrimp Boil

5 from 1 vote

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!

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Keyword: Corn, Kielbasa, Potatoes, Shrimp

Servings:

Calories: 679kcal

Equipment

Ingredients

3 pounds small red potatoes
1 1/2 pounds beef kielbasa sliced
4 whole ears of corn husked, silked, and halved
1 cup large green olives optional
5 tablespoons 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
2 teaspoons lemon pepper
1 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon oregano

Instructions

Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

Clean and remove any imperfections from the red potatoes. If some potatoes are overly large, go ahead and cut them in half.
Slice the kielbasa into 1″ pieces.
If you are using fresh corn, husk, silk, and halve the cobs. Wash them off and place in a bowl.

Make the Seafood Seasoning Mix

To make Seafood Seasoning Mix, in a small bowl combine the celery seed, kosher salt, freshly ground peppercorn melange, paprika, lemon pepper, ground allspice, crushed red pepper flakes, and dried oregano.
Whisk together and place in an airtight jar. Shake to mix thoroughly. Keep sealed until ready to use. This will make 5 tablespoons.

Start the Shrimp Boil

In large stockpot, bring 6-10 quarts of water to a roiling boil. Add potatoes, kielbasa, and seafood seasoning. Cover and bring to a boil. Once boiling, cook for five minutes.
(Depending on the size of your stockpot, you will want to heat enough water to cover the ingredients.)
Add corn and green olives. Return to a boil and cook for another 10 minutes. Stir in shrimp and parsley and once the pot returns to a boil, cook for an additional 2 minutes until shrimp turns pink.
(Always allow your water to return to a boil before you start timing. This may take 1-2 extra minutes.)
Remove insert or transfer vegetables and meat with a strainer to a large serving bowl or platter. Or dump out on a table lined with newspaper, freezer paper, or heavy brown paper roll. Sprinkle with additional seasoning and fresh parsley if desired. Serves 6-8.

Nutrition