Shrimp Boil
Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce!
Ingredients
- 2 (12-ounce) bottles lager or ale beer
- 1 (3-ounce) package Zatarain's Crawfish, Shrimp & Crab Boil
- 4 tablespoon Louisiana style hot sauce
- 1 large sweet onion, quartered
- 1 lemon, halved
- 1 head garlic, halved
- 1 bay leaf
- 1 pound baby red potatoes
- 3 ears corn, each cut crosswise into 3 pieces
- 1 (12-ounce) package andouille or kielbasa sausage, cut into 1 1/2-inch pieces
- 2 pounds large shrimp, unpeeled
for the butter mixture
- ½ cup unsalted butter
- 1 tablespoon Louisiana style hot sauce
- 1 ¼ teaspoons Old Bay seasoning
Instructions
- Combine 10 cups water, beer, Zatarain's Crawfish, Shrimp & Crab Boil, hot sauce, onion, lemon, garlic and bay leaf in a large stockpot or 9qt Dutch oven over medium heat. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in potatoes; reduce heat and simmer for 10 minutes.
- Stir in corn and sausage; reduce heat and simmer until potatoes are just tender, about 10 minutes.
- Stir in shrimp and cook, stirring occasionally, until pink and cooked through, about 4-5 minutes; drain well.
- Serve immediately with butter mixture.
for the butter mixture
- In a small saucepan over medium heat, combine butter, hot sauce and Old Bay seasoning. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.