Ingredients
Equipment
Method
- Fill a large stockpot with water. Quarter 2 lemons and add them to the water along with onion pieces, smashed garlic, and Old Bay seasoning. Bring the seasoned broth to a rolling boil over high heat.
- Add the halved red potatoes to the boiling water first. Cook for 10-12 minutes until they are just barely fork tender. This timing is crucial for perfectly cooked potatoes.
- Add the corn pieces and sliced smoked sausage to the pot with the potatoes. Cook together for 5-6 minutes. The sausage will release its smoky flavors into the broth.
- Add the shrimp last and cook for only 2-3 minutes until they turn pink and curl. Don't overcook them or they'll become rubbery.
- Immediately drain all the water and spread everything on a large baking sheet to stop the cooking process.
- In a microwave-safe bowl, melt the butter. Whisk in salt, pepper, and 2 tablespoons of chopped fresh parsley to create the seasoned butter sauce.
- Pour half of the butter mixture over the drained seafood boil and toss to coat. Reserve the remaining butter mixture for serving and dipping.
- Garnish with additional chopped parsley and serve immediately with lemon wedges and reserved butter sauce. Sprinkle extra Old Bay seasoning to taste if desired.
Notes
Pro Tips:
- Use fresh shrimp when possible for better texture and flavor. If using frozen, thaw completely first.
- Don't skip the timing - each ingredient has a specific cooking time for perfect results.
- Andouille sausage adds more heat, while kielbasa is milder. Both work beautifully.
- Prep all ingredients before you start cooking as this recipe moves quickly.
- Spread on newspaper-covered table for authentic low country style
- Provide plenty of napkins and small bowls for shells
- Serve with crusty bread or dinner rolls
- Pairs well with coleslaw or garden salad