Serves
6 servings
Ingredients
Total Time: 40 minutes
For the spice packet:
- 4 bay leaves, crushed
- 8 whole allspice
- 1 tsp whole peppercorns
- 2 tbsp whole coriander
- 1 tbsp crushed pepper flakes
- Cheesecloth
For the shrimp boil:
- 16-18 cups of water
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 lemons, quartered and divided
- 1 lb small red potatoes, halved
- 4 ears of corn, husked and cut into thirds
- 1 lb smoked sausage (such as Andouille), sliced into 1” inch rounds
- 2 lbs large shrimp, peeled and deveined with tails on
For the seasoned garlic butter:
- 1 cup butter
- 4 garlic cloves, minced
- 2 tbsp Sur La Table Seafood Seasoning
Procedure
Start by creating a spice packet by cutting a piece of cheesecloth into a square large enough to hold all the spices comfortably when gathered and tied.
Add the bay leaves, allspice, peppercorns, coriander and pepper flakes to the center of the cheesecloth, then gather the edges of the cheesecloth together and tie them securely to form a pouch.
Add the water, spice packet, onion and smashed garlic cloves to a large stock pot over medium-high heat. Squeeze the juice from the lemons into the pot and add the lemon wedges as well.
Bring this to a boil, then add the potatoes and cook for 5 minutes. Add the corn and sausage to the pot and continue to cook for another 5 minutes.
Next, add the shrimp and cook until they turn pink and opaque, about 2-3 minutes, being careful not to overcook them.
Drain the shrimp boil and transfer everything to a large serving platter or sheet pan.
In a small saucepan over medium heat, add the butter, garlic and Sur La Table Seafood Seasoning. Allow the butter to melt and for the spices to bloom for about a minute or two, then serve the butter hot in a small bowl alongside the shrimp boil.
Serve the shrimp boil with extra lemon wedges, fresh chopped parsley and an extra sprinkle of Sur La Table Seafood Seasoning on top, and enjoy!
