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Giant Shrimp Boil

Loaded with shrimp, sausage, corn and potatoes, this Low Country boil will feed a crowd.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 40 min
  • Yield: 12 to 16 servings
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Two 12-ounce bottles lager or pale ale

4 lemons, halved, plus wedges, for serving  

1 cup seafood seasoning, such as Old Bay 

20 cloves garlic, crushed and peeled 

1 bunch fresh thyme  

3 pounds small potatoes 

2 pounds precooked andouille sausage links, cut into 2-inch chunks 

12 ears corn, shucked and broken in half 

4 pounds frozen peeled and deveined medium shrimp (41/50-count), thawed 

1 stick (8 tablespoons) unsalted butter, melted, plus more for serving 

Chopped fresh parsley, for garnish 

Hot sauce, for serving 


Special equipment:
a 42-quart aluminum cooker pot with removable basket; kitchen twine
  1. Pour the beer into a 42-quart aluminum cooker pot with removable basket and add 16 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil.
  2. Add the potatoes and cook until just tender, about 10 minutes. Add the sausage and corn and cook until heated through, another 10 minutes. Add the shrimp and cook until pink, about 2 minutes more. 
  3. Remove and discard the lemon halves and thyme sprig bundle. Remove the basket from the pot and transfer the contents to a large serving platter or rimmed baking sheet (or just pour out onto a table covered with paper). Drizzle with the melted butter, then top with the parsley. Serve with lemon wedges, more melted butter and hot sauce.