Sometimes also called a “Low Country” shrimp boil (after the South Carolina coastal region), a “shrimp boil” is a combination of shrimp, sausage, corn, and potatoes. It is easy to cook up for a big dinner crowd. With everything in the entire meal cooked in a single giant pot, this no-fuss recipe can be served on an outdoor newspaper-lined picnic table for easy clean up.
We recently went to a Low Country Shrimp Boil at Des Moines’ Peace Tree Brewery. It was a fundraiser for the JOPPA Outreach program, and was sponsored by Gusto Pizza Co. AllSpice sponsored take-away gifts for participants, and provided the Cape Cod Seasoning for the boil.
4 Quarts water
2 large onions, cut into wedges
1/2 Cup Cape Cod Seasoning
2 Tbsp Sea Salt
5 lbs new potatoes
3 (16 oz) packages cooked kielbasa sausage or andouille sausage, cut into 1 inch chunks
8 ears fresh corn, husks and silks removed, cut in half
5 lbs whole crab, broken into pieces (optional)
4 lbs fresh shrimp, peeled and de-veined
1 stick of butter, melted
In a 12-quart stock pot with a strainer basket, bring to a boil over high heat the water, onion, lemons (halve, squeeze and toss in), Cape Cod Seasoning, and salt.
Once the water is boiling, add the little potatoes, and cook 8 minutes. Next, add the sausage and cook another 5 minutes. Then add the corn on the cob and the crab (if using), cooking an additional 7 minutes.
Next, stir in the shrimp and butter. Cook mixture for another 4 minutes, or until pink.
Lift out the strainer basket and let water drain off. You can either pile the boiled dinner on a large serving large platter to serve, or you can dump it out the drained strainer basket directly onto a table that is with covered with newspaper. Sprinkle the feast with more of the Cape Cod Seasoning and enjoy.