A shrimp boil is a one-pot meal in the Low Country, usually cooked outside in big pots.
- 1/4 lb. Keilbasa (or other spicy, smoked sausage) perperson
- 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
- Bay leaves
- Old Bay Seasoning
- Black pepper
- 2 Small onions per person
- 1 Carrot per person, cut into quarters
- 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.