Lowcountry Shrimp Boil

Our recipe echos the classic shrimp boils from the Lowcountry of the Atlantic coast. Conecuh sausage adds a smoky flavor component, but any smoked sausage will work.

Lowcountry Shrimp Boil
Yields: 6-8 servings
  • 4 quarts water
  • ½ cup Old Bay seasoning
  • 1 large red onion, quartered
  • 10 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1½ pounds baby red potatoes
  • 4 ears fresh yellow corn, shucked and halved
  • 1 pound smoked sausage*, cut into 1-inch-thick rounds
  • 2 pounds unpeeled large fresh shrimp
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon kosher salt
  • Lemon wedges, to serve
  • Seasoned Butter (recipe follows)
  • Garnish: chopped fresh parsley
Seasoned Butter
  • 1 cup unsalted butter, melted
  • 3½ teaspoons Old Bay seasoning
  • 1½ teaspoons garlic powder
  • 1½ teaspoons fresh lemon juice
  • 1¼ teaspoons kosher salt
  • 1 teaspoon chopped fresh parsley
  1. In a large stockpot, combine 4 quarts water, Old Bay, onion, garlic, bay leaves, and peppercorns. Cover and bring to a boil over medium-high heat. Reduce heat to medium; simmer for 5 minutes. Add potatoes; cook just until tender, 10 to 12 minutes. Add corn and sausage; cook until corn and potatoes are tender, 5 to 7 minutes. Remove from heat. Stir in shrimp; cover and let stand until shrimp are pink and firm, 4 to 5 minutes.
  2. In a large bowl, stir together 1 cup cooking liquid, butter, parsley, and salt. Drain shrimp mixture, discarding remaining cooking liquid and bay leaves. Add shrimp mixture to butter mixture, tossing until well combined. Serve with lemon wedges and Seasoned Butter. Garnish with parsley, if desired.
Seasoned Butter
  1. In a small bowl, whisk together all ingredients. Serve immediately.
*We used Conecuh Hickory Smoked Sausage