Shrimp Boil Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Servings
10
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Calories
595 kcal
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Course
Main Course
Shrimp Boil Recipe
Description
This Shrimp Boil Recipe begins by bringing 3 gallons of water to a soft boil with a seafood spice blend, lemon halves, bay leaves, thyme sprigs, onions, and coarse salt to create deeply flavored cooking liquid reminiscent of ocean brine. The salt level is adjusted to taste until it resembles ocean water, providing seasoning for the boil.
The cooking follows a methodical order: potatoes are cooked first for four minutes, followed by corn for another four minutes, then Polish sausage is added and cooked four minutes longer before adding clams for an additional four minutes. This stage-wise addition ensures each component cooks through without becoming mushy or overdone.
Finally, the heat is turned off and jumbo shrimp are added to the hot water, cooking gently for 8 to 10 minutes until shrimp are pink and clams open. The ingredients are drained and traditionally served spread over newspaper or a large serving platter. This recipe yields a seafood boil rich in briny, smoky, and savory flavors, suitable for sharing.
Cook times reflect the use of jumbo shrimp and fresh clams; smaller shrimp require less time. The boil should be eaten immediately to avoid overcooking. Leftovers keep for up to three days refrigerated and reheat well in an oven with added moisture. The recipe includes tips for preparing a flavorful broth and proper serving methods.
Ingredients
- 1 Seafood Seasoning recipe
- 3 lemon sliced in half, plural
- 3 bay leaf
- 20 fresh thyme sprigs
- 2 yellow onion peeled, roughly chopped
- 5 pounds potato red
- 6 corn each ear cut into thirds, ears, shucked
- 2 pounds Polish sausage cut into 1” to 2” pieces
- 18 clams fresh
- 3 pounds Shrimp jumbo, deveined, shell-on
- salt coarse, to taste
Instructions
- Bring 3 gallons of water to a soft boil along with the spice blend, lemons, bay leaves, thyme, and onions. Note: the water should be as salty tasting as the ocean so you may need to add more salt.
- Next, add in the potatoes and cook for 4 minutes.
- Add in the corn. Cook for another 4 minutes.
- Add in the sausage and cook for 4 minutes, then add in the clams and cook for 4 minutes.
- Finally, turn the heat off completely add the shrimp and cook for 8 to 10 minutes or until the shrimp is cooked and the clams have opened.
- Drain the shrimp and clam boil and serve on a newspaper or a large serving platter.
Notes
- Consume the shrimp boil shortly after cooking to avoid seafood overcooking.
- You can keep the cooked boil warm for up to 15 minutes in hot water with heat off before serving.
- Store drained leftovers covered in the refrigerator for up to 3 days; do not freeze.
- Reheat by placing ingredients with a cup of water or fish stock in a covered pan at 350°F for 10 to 12 minutes until warm.
- A soft boil produces gentle bubbling compared to a rolling boil that is continuously vigorous.
- Smaller shrimp cook faster and require less time in the boil.
- Buying deveined shrimp with shells on eases eating and preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 43g | 14% |
| Protein | 46g | 92% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 284mg | 95% |
| Sodium | 1001mg | 42% |
| Potassium | 1699mg | 36% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 42mg | 47% |
| Calcium | 145mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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