Pin It My friends and I have a dinner club once a month. Last month the host made a down home shrimp boil in her tiny apartment kitchen. I had always shied away from this East Coast staple because of the amount of food it makes and the multitude of ingredients I was convinced I would need. However, after our delicious meal at dinner club, I was inspired to make a mini shrimp boil at my house. This version serves 4, but could easily be halved or doubled to fit your crowd. (I would recommend making more than you need because the leftovers are quite delicious). I call this recipe fool proof because you only need 1 large pot and you keep adding ingredients to the pot at different times. I don't think the outcome would be any different if you accidentally added an ingredient at the wrong time or if you overcooked the whole meal. It would still taste wonderful. You would have to try really hard to mess this one up!
I cannot take full responsibility for this recipe. It is adapted from the original Old Bay Shrimp Boil.
Fool Proof Shrimp Boil
1/4 cup Old Bay seasoning
2 onions, chopped into wedges
1 tsp salt
1 can of beer
4 medium sized red potatoes, cut into chunks
1 lb smoked sausage, cut into 2 inch sections
2 ears of corn, broke in half
1 lb shrimp with shells
1. In a large stock pot, bring 2 quarts of water, beer, salt and Old Bay to a boil.
2. Add onions and potatoes and cook for 8 minutes.
3. Add sausage and cook for 5 minutes.
4. Add corn and cook for 7 minutes.
5. Add shrimp and cook until pink (about 5 mintues).
6l Remove from heat and spoon into bowls. I like to serve mine with a little of the cooking liquid and a sprinkle of Old Bay. Also delicious with a slice of warm cornbread.
I stored my leftovers in the fridge with the container about half way filled with cooking liquid so the leftovers would not dry out when reheated. It was just as delicious for lunch as it was the night before.