Southern Shrimp Boil

Total Time:
1 hr 15 min
40 min
35 min

6 servings

  • 3 tablespoons vegetable oil
  • 10 ounces andouille sausage, cut into 1-inch rounds
  • 1 1/2 cups cippolini onions, peeled, halved
  • 1 pound baby artichokes (about 8 small), trimmed and halved
  • 1 jalapeno, diced
  • 3 quarts water
  • 1 pound small red potatoes
  • 3 tablespoons shrimp boil spice (recommended: Old Bay)
  • 1 tablespoon kosher salt
  • 3 bay leaves
  • 1 teaspoon hot sauce
  • 1 teaspoon ground black pepper
  • 2 ears of corn (about 1 pound), cut into thirds
  • 1 pound (16/20 count) shell-on shrimp, deveined
  • 3 green onions, sliced for garnish
  • Garlic bread, recipe follows
  • Garlic Bread:
  • 2 sticks butter, softened
  • 2 cloves garlic, minced
  • 1 scallion, minced
  • 1 tablespoon Parmesan
  • 1 tablespoon finely chopped parsley leaves
  • Hot sauce, to taste
  • Salt and freshly cracked black pepper
  • 1 French baguette
  • In a small stock pot, heat oil over medium heat. Saute sausage, onions and artichokes until lightly colored, about 5 minutes. Add jalapeno, water, potatoes, shrimp boil spice, salt, bay leaves, hot sauce and black pepper. Cover pot and bring to a boil. Reduce heat add corn and cover. Cook until corn is tender, about 10 minutes. Add shrimp and cook until pink and firm, about 5 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with garlic bread.

Garlic Bread:
  • In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.

  • Yield: 6 to 8 servings

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