A shrimp boil is a one-pot meal in the Low Country, usually cooked outside in big pots.

• 1/2 lb. Keilbasa (or other spicy, smoked sausage) per person
• 1/2 pound Raw shrimp in shell per person
• 3 Red bliss potatoes per person
• 1 Ear of corn per person
• 2 Lemons
• Cayenne pepper
• Cloves
• Garlic
• Bay leaves
• Old Bay Seasoning
• Black pepper
• Tabasco

Optional:

• 2 Small onions per person
• 1 Carrot cut into 4ths per person
• 1-2 crabs per person

Boil water in a large kettle on stove or outdoor cooker. Season water with salt and your choice of above flavorings along with the juice of two lemons or 2 tablespoons of vinegar. Add potatoes and cook for 10 minutes. Add carrots, sausage and onions. Bring back to a boil. When potatoes and carrots are almost tender, add corn and crabs. Bring to a boil, then add shrimp. Cook a few minutes until shrimp are just done - they will be pink in color. Drain and pour into a basket or onto platters. Have cocktail sauce and Dijon mustard at hand.

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If you like this recipe, I think you’ll really enjoy this cookbook:

Hoppin’ John’s Lowcountry Cooking
Author: John Martin Taylor
Published by: Houghton Mifflin; Number of Pages: 348
Price: USD 12.24
Average Rating: 5 based on 4 reviews.

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