epicurious4.7
Classic Seafood Boil With Lemon-Butter
Poached in a spicy broth and served with lemon butter and cocktail sauce, our Low Country boil is packed with fresh shrimp, corn, sausage, and potatoes.
👥 10 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 20 min👤 Rhoda Boone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●knife
- ●colander
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Shrimp boil:
2
Fill a large stockpot with 6 quarts water (if using 2 pots, divide ingredients and water between them). Add 2 lemons, quartered, 2 bay leaves, 3 Tbsp. Diamond Crystal or 1½ Tbsp. Morton kosher salt, 2 Tbsp. whole black peppercorns, and ½ cup crab and shrimp boil seasoning, cover, and bring to a boil. Add 4 lb. small new potatoes (about 1½" in diameter), return to a boil, and cook ⏱️ 7 minutes. Add 2 lb. smoked pork sausage (about 4 links), cut into 2" pieces, and 2 sweet or yellow onions, peeled, quartered, return to a boil, and cook ⏱️ 5 minutes. Add 8 ears of corn, shucked, cut in half, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about ⏱️ 5 minutes more.
A large stockpot (at least 12-qt.), preferably with a perforated insert, or 2 large (at least 6-qt.) potslemons, quartered2bay leaves2. Diamond Crystal or 1½ Tbsp. Morton kosher salt3 Tbsp. (or more) fresh lemon juice (optional)2 Tbsp. whole black peppercorns2 Tbsp. small new potatoes (about 1½" in diameter) or larger potatoes cut into 1½" pieces4 lb. smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces2 lbears of corn, shucked, cut in half8
3
Add 4 lb. large shell-on shrimp (31–35 count; preferably wild-caught), deveined, and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about ⏱️ 3 minutes. Remove insert or drain through a very large colander.
. large shell-on shrimp (31–35 count; preferably wild-caught), deveined4 lb. (or more) fresh lemon juice (optional)2 Tbsp
4
Sauce and assembly:
5
If making the lemon-butter sauce, melt ¼ cup (½ stick) unsalted butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in 2 Tbsp. fresh lemon juice and Louisiana-style hot sauce (if using). Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
Louisiana-style hot sauce, such as Crystal (to taste; optional)
6
Serve shrimp boil on a newspaper-lined table or large platters. Dust with more crab and shrimp boil seasoning, if desired. Serve with Classic Cocktail Sauce and lemon-butter sauce (if using) alongside, plus lemon wedges for squeezing. Editor’s note: This recipe was first printed online in June 2017 as Low-Country Boil With Shrimp, Corn, and Sausage. Head this way for more of our best one-pot seafood recipes →
Classic Cocktail Sauce, crab and shrimp boil seasoning (to taste), and lemon wedges (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...