Summer shrimp boil with Jonah crab claws
 
Prep time
Cook time
Total time
 
Nothing screams summer like a good old-fashioned shrimp boil, an easy dinner that will impress guests and requires only one pot!
Author:
Recipe type: Main
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 1 large yellow onion, peeled and quartered
  • 4 bay leaves
  • ⅓ cup Old Bay seasoning
  • 2 12-ounce cans of lager-style beer
  • 4 medium Yukon gold potatoes, scrubbed and quartered
  • 1 lb. Andouille or sausage of your choice, cut into 3-inch pieces
  • 2 lbs. jumbo shrimp (13-15 per pound)
  • 4 ears of corn, halved
  • 2 lbs. Jonah crab claws, thawed if using frozen
  • Lemon wedges
  • Melted butter
Instructions
  1. Fill a very large pot two-thirds full with water. Add the onion, bay leaves, Old Bay, and beer. Bring to a boil over high heat. Let is boil for 10 minutes so the flavors combine.
  2. Add the potatoes and continue boiling over medium-high heat for 12 minutes.
  3. Add the sausage and boil 3 more minutes.
  4. Add the corn and shrimp and boil for a final 4 minutes. When you add the shrimp and corn, put the crab claws in a strainer or steamer basket and set it over the top of the pot (do not submerge the crab claws). Check that the crab is warmed through and potatoes tender. If not, cook a couple more minutes.
  5. Set crab claws aside and drain liquid from pot. Discard onions and bay leaves. Serve immediately with lemon wedges and melted butter, if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/shrimp-boil/