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Shrimp Boil

This delicious Shrimp Boil recipe comes to us from customer Nicole Buffalino of Wantagh.  Shrimp Boils are a grat summer meal, perfect for large events and holiday weekend celebrations such as Memorial Day, Fourth of July, and Labor Day.

Serves 8-12


  • 8 quarts water (32 cups)
  • 4 bottles of beer
  • 1 cup Old Bay Seasoning
  • 4 Tbsp salt
  • 16 garlic cloves, smashed
  • 5 lemons, halved and juiced
  • 15 medium red potatoes quartered; or King Kullen baby potatoes, 3 bags
  • 3 large onions, cut into wedges
  • 3-5 pounds kielbasa
  • 2 lbs andouille sausage
  • 8-16 ears fresh corn, halved
  • 8 pounds peel and eat jumbo shrimp (21 to 25 count)
  • 2 lbs fresh green beansServe with:
    • 3 sticks butter, salted
    • Cocktail Sauce
    • Sour cream


Bring water, beer, Old Bay Seasoning, salt, garlic, lemon juice, and lemon halves to boil in stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add kielbasa and andouille sausage. Cook 5 minutes. Add corn. Cook 7 minutes.

Stir in shrimp, and top with green beans. Cook 4-7 minutes or just until shrimp turn pink. (Timing varies greatly based on the size of your stockpot and the burner you are using; large lobster pots on a standard stovetop can take upwards of 30 minutes – you’ll know it’s done when the shrimp is pink!)

Drain cooking liquid, and reserve some for dipping. Pour contents of pot in a mound on paper-covered table. Serve with drawn butter (3 sticks salted), cocktail sauce, sour cream, and reserved boil.



Categories: Recipes, Blog, Summer, Cooking
Posted at June 2, 2017 - 4:57 PM  |  Comments Off on Shrimp Boil

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