Low Country Shrimp Boil

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 8

  • 5 lbs. Jumbo (8-10) per lb. head-on wild gulf shrimp; deveined with shell on. To devein cut down back of shrimp with scissors or serrated knife and remove vein under running water
  • 1/2 cup Old Bay seasoning
  • I bag Zatarains crawfish boil
  • 1 T salt
  • 2 large onions, peeled and quartered
  • 3 lemons, halved
  • 6 cloves garlic, crushed
  • 1 bunch thyme, tied with butcher string
  • 8 large (halved) or 16 small redskin potatoes
  • 8 ears corn shucked and halved
  • 2 1/2 lb. Andouille sausage, angle sliced 1/2inch thick

In a large pot (5 gal. or so) bring water to boil (remember it will take up to 1/2 hour to boil). Use 2 pots if you have to, its important to have lots of water orshrimp boil cooking times will lengthen.

Add Old Bay seasoning, Zatarains, thyme, potatoes, garlic, onions, and lemons (squeezed) and boil for 10 minutes.

Add corn and Andouille for 5 minutes.

Add shrimp for 3-4 minutes or until just opaque in center.

Lift out insert or take a large strainer and dump everything over newspaper or butcher paper (free at Monahan’s).

Serve with hot sauce, cocktail sauce, rémoulade sauce (we make and sell both) and drawn butter for the corn.

Attack! And enjoy

Monahan's Seafood

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