Old Bay Shrimp Boil
User Reviews
5
-
Prep Time
10 mins
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Cook Time
5 hrs
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Servings
6
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Calories
512 kcal
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Course
Main Course
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Cuisine
Cajun
Old Bay Shrimp Boil
Description
Old Bay Shrimp Boil brings together classic seafood boil elements: baby Yukon Gold potatoes, fully cooked andouille sausage, fresh corn on the cob, and raw shrimp cooked at the end to maintain tenderness. The base is a broth seasoned heavily with Old Bay seasoning, fresh garlic, lemon juice, and hot sauce, which imparts a mildly spicy and citrusy profile balancing the natural seafood sweetness. Cooking the ingredients stepwise in a slow cooker ensures potatoes cook through before adding other proteins and vegetables, while the shrimp finish quickly to retain their texture without overcooking.
The accompanying garlic butter is melted with fresh minced garlic, parsley, salt, and pepper, offering a buttery, aromatic complement that can be dipped or drizzled atop the finished boil. Serving suggestions include garnishing with freshly chopped parsley and chives plus additional lemon juice for brightness. The recipe adapts well to various cooking methods including stovetop and pressure cooker variations described in notes, reflecting practical flexibility.
This boil suits group dining and informal serving styles, often eaten with hands. The layers of spice and aromatics create a richly savory experience that highlights seafood and smoked sausage while providing varied textures through potatoes and corn.
Use fresh ingredients including shrimp and garlic for optimal flavor.Deveining shrimp is recommended but peeling before cooking is optional; peel while eating if preferred.To make in an Instant Pot, follow the pressure cooking steps with specified timing for potatoes, sausage, corn, and shrimp.Stovetop preparation involves boiling potatoes first for tenderness, then adding corn and sausage, followed by shrimp for a quick finish.
Ingredients
Shrimp Boil
- 2 cups chicken broth low sodium
- 2 lemon juiced, plural
- 1/4 cup Old Bay seasoning
- 7 garlic minced, cloves
- 1 Tablespoon hot sauce
- 1 pound Yukon Gold potatoes baby
- 12 ounces andouille sausage cut into 1 inch pieces, fully cooked
- 3 corn halved, ears, fresh
- 1 pound Shrimp deveined, peeled, tails left on, raw
- 3 Tablespoons parsley minced, for serving, fresh
- 2 Tablespoons chive minced, for serving, fresh
Garlic Butter
- 1/2 cup butter 1 stick, unsalted
- 4-5 garlic minced, cloves
- 1 Tablespoon parsley minced, fresh
- salt to taste
- black pepper to taste
Instructions
- In the bowl of your slow cooker, combine the chicken broth, juice from one lemon, Old Bay seasoning, garlic, and hot sauce. Add in the potatoes. Cook on low for 4 hours or high for 2 hours.
- Once potatoes are done, add in the sliced sausage and corn. Cook on high for 1 more hour or on low for 2 hours. Once done, take out the corn and set aside in a covered dish to keep warm.
- Add in the raw shrimp and cook on high for 20-30 minutes until the shrimp are pink and cooked through, stirring occasionally.
- Right before serving, make the garlic butter. Melt 1 stick of butter in a small sauce pan over medium heat. Add the minced garlic and stir for one minute, being careful not to burn. Sprinkle with salt and pepper to taste and 1 Tablespoon of minced parsley, if desired.
- Serve your shrimp boil sprinkled with freshly chopped parsley, chives, and a squeeze of lemon. Pair with the prepared garlic butter or cocktail sauce on the side. You can serve on plates, or on parchment paper or newspaper spread out on your table for a traditional shrimp boil feast!
Notes
- Use fresh ingredients including shrimp and garlic for optimal flavor.
- De-veining shrimp is recommended; peeling before cooking is optional and can be done while eating.
- Slow cooker, Instant Pot, and stovetop methods are possible; follow specified timing for each to ensure proper cooking.
- Serve with garlic butter and fresh herbs, and add lemon juice to brighten flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 27g | 54% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 185mg | 62% |
| Sodium | 988mg | 41% |
| Potassium | 904mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 45mg | 50% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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