Nothing screams summer like a good old-fashioned shrimp boil, an easy dinner that will impress guests and requires only one pot!
Summer is my house is about easy cooking: grilling, lots of seafood, and lots of fresh veggies. My friend Terry is the queen of the shrimp boil, so I stole her idea and made this at home recently. Best eaten outdoors with your hands, a shrimp boil requires a single pot and results in very little effort with fabulous results. I used my huge lobster pot which fit everything with room to spare. If cooking a smaller quantity, use a smaller stock pot.
I always use chorizo or andouille sausage because I like the extra spiciness. If you prefer milder, you can use sweet Italian or whatever sausage you prefer. You can also vary the type of crab claws. I had these Jonah claws on hand, but other types of crab claws would work too. Do note that these were pre-cooked, so adjust the cooking time if you use raw crab. You can also serve the shrimp boil without crab, or really kick it up and add some perfectly steamed lobster!
And there’s one and only one rule to a good shrimp boil: pour two beers in the pot, but make sure you have one yourself. While the water heats, head outside. There’s plenty of time for a game of corn hole!
- 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
- 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.
- Add the potatoes and continue boiling over medium-high heat for 12 minutes.
- Add the sausage and boil 3 more minutes.
- 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.
- Set crab claws aside and drain liquid from pot. Discard onions and bay leaves. Serve immediately with lemon wedges and melted butter, if desired.
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