Low Country Shrimp Boil

Updated: Jan 8

Sweet corn, smoky sausage, potatoes and fresh shrimp perfectly seasoned with On The Bay



Ingredients


For the aromatics

3 halved celery stalks

1 halved jalapeno

1 large onion, quartered

3 smashed garlic cloves

2 tablespoons of The Spice Apothecary's On The Bay Seafood Seasoning

10 cups of water


For the boil

2 1/2 pounds of small red and white potatoes

4 ears of corn on the cob, cut into thirds

1 pound of smoked andouille sausages cut into inch pieces

2 pounds of large shrimp


For serving

2 cups of reserved cooking liquid

4 tablespoons of butter

1 tablespoon of Seafood Seasoning

2 teaspoons of hot sauce


Directions

Assemble 3 halved celery stalks, 1 halved jalapeno, a large onion, quartered, 3 smashed garlic cloves and 2 tablespoons of On The Bay Seafood Seasoning. These will be the aromatics for the broth.

Prepare 2 1/2 pounds of small red and white potatoes, 4 ears of corn on the cob, cut into thirds, one pound of smoked andouille sausages cut into 1 inch pieces and 2 pounds of large shrimp

Add the celery, jalapeno, onion and garlic to a large stock pot. Pour in 10 cups of water and the seafood seasoning. Bring the aromatics to a boil over high heat

Add in the potatoes and lower the heat to medium-high. Cook about 12-14 minutes until the potatoes are almost tender

Add in the corn and cook for 2 minutes then the sausage and simmer for another 5 minutes

Remove pot from heat and add in the shrimp. Stir and let sit for 2 minutes or until the shrimp is opaque

Drain the pot reserving two cups of the cooking liquid

Add 4 tablespoons of butter to the hot pot along with the reserved liquid, a tablespoon of On The Bay Seafood Seasoning, and 2 teaspoons of hot sauce; mix until combined

Add the shrimp boil ingredients back into the pot and stir; arrange on a platter and serve








15 views0 comments

Recent Posts

See All

Tacos

www.thespiceapothecary@gmail.com">www.thespiceapothecary@gmail.com            845.820.8209