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Shrimp Boil


I enjoyed my first shrimp boil at my mother-in-law's house one summer, when she dumped the scrumptious seafood right out onto a patio table lined with newspapers. It was delicious. I served this shrimp boil to my family this past summer--minus the newspaper, and we LOVED it. I hope you'll enjoy it too! Serve with Baked Hush Puppies and Sangria.

3 pounds small red potatoes
1 1/2 pounds kielbasa, sliced
4 ears of corn, husked, silked, and halved
1 cup large green olives
1/4 cup seafood seasoning (recipe below)
3 pounds large and extra-large shrimp
1/4 cup coarsely chopped fresh parsley

Seafood Seasoning Mix:
1 tablespoon celery seed
1 tablespoon sea salt
2 teaspoons ground peppercorn melange (a blend of black, white, green, and pink peppercorns)
2 teaspoons paprika
1 1/2 teaspoons lemon pepper
1 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon oregano

In large stockpot, bring 5 quarts water to a boil. Add potatoes, kielbasa, and seasoning. Cover and bring to a boil. Cook for five minutes. Add corn and green olives and cook for another ten minutes. Stir in shrimp and parsley and cook for an additional 2 minutes until shrimp turn pink. Remove vegetables and meat with a strainer and place in a large serving bowl or platter. Sprinkle with additional seasoning if desired. Serves 6-8.

To make Seafood Seasoning Mix, combine all ingredients in an airtight jar and shake to mix thoroughly. Keep sealed until ready to use.

Wine Suggestion: Robert Mondavi Sauvignon Blanc
Click here for a printable version of this recipe.