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Low Country Shrimp Boil

(27 Votes)
SERVES
4
COOK TIME
30 Min

Boiling water is the only skill required to make our hearty and tasty Low Country Shrimp Boil. So you don't have to be a professional chef in order to get this delicious meal on the table!

What You'll Need:
  • 8 cups water
  • 2 tablespoons seafood seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 pound kielbasa sausage, cut into 2-inch pieces
  • 6 red potatoes, cut in half
  • 2 onions, peeled and cut in quarters
  • 3 ears corn, cut into 3-inch pieces
  • 1 pound large shrimp, unpeeled
What To Do:
  1. In a soup pot, combine the water, seafood seasoning, cayenne pepper, and salt. Bring to a boil over high heat, then add sausage, potatoes, onions, and corn. Cook 15 to 20 minutes, or until potatoes are fork-tender.
     
  2. Add shrimp and cook 2 to 3 minutes, or until shrimp are pink and cooked through.
     
  3. Strain the stew and serve immediately, along with bowls of the broth for dunking.
     

This one-pot has everything in it for a complete meal...except, of course, dessert! Why not serve up a plate of our delicious Blueberry Oatmeal Crumble Bars for that perfect finishing touch!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have made this several times and I truly have a Happy Hubby when I do ) He says it is close to his South Texas Granny's cooking. I will take that as a complement and he is getting this dish for Father's Day.

I put the contents of the boil onto a large platter. The newspaper is only to catch and absorb the drippings, shells and corn cobs. Another way is to strain the water from pot and place pot on the table with lid and let each person serve him/herself. If you go only with shrimp as in the recipe, the mess would be less than ones adding other seafoods with shells as I do. In South Carolina's Low Country, it is most often served on a picnic table and with newspaper, much of the meal is eaten with hands and it is messy. But in the many times I have served this, never ever one complaint about that, it is a very tasty meal and fun too. Have lots of napkins available! :)

I know folks often dump this on newspaper since it's messy. This seems so unsanitary and ink issues. Am I missing how this is done or am I just a germ freak?

Raw, unpeeled and deveined shrimp, readily available in freezer section or with fresh fish. I usually take mine out when starting the water boiling and add them partially frozen, they are cooked in the time stated in recipe. I use the side burner of my grill to make this and use a large stockpot with a strainer insert. It can be messy on one's stove.

Were the shrimp deveined or was is in the boiling water cooking with the rest of the food? Is that healthy? It just says unpeeled.

Thank you for your question! Unpeeled shrimp that are not deveined are the traditional way to make this dish. In some stores you can find unpeeled, deveined shrimp, fresh and frozen. If you prefer, you can use peeled and deveined shrimp. Any way you are comfortable, go for it! Enjoy!

This was awesome! Only change I made was I added some steamers at the end! Delish!!

I usually add crab, mussels, and chicken too. Since there is so much peeling of seafoods, I lay newspaper down on table as with a tablecloth, and several layers. Everyone can just throw shells onto the table and clean up is a breeze. This is a very interactive meal! :) I also add a couple of bottles of beer in place of some of the water, a bay leaf or two and definitely a few garlic cloves. Even some celery leaf and pull them out before serving. It is messy but so very good. My recipe other than the few additions mentioned is the same. I use Old Bay but pickling spice works too. Also, I use raw shrimp. Cornbread is wonderful accompaniment too.

Simple & yummy!!! I added chicken and crab! Wow!

Oh, wow. This was great. Should have specified large or jumbo shrimp. The mediums we used were a bit small. Had to omit the cayenne pepper for my wife's sake, but otherwise we made it by the numbers and had enough leftover for a second meal. Great stuff....

It did specify LARGE shrimp in the recipe

Very easy and quick. A crowd pleaser in my home.

love this recipe, so simple and quick. and its really good.

Made this as soon as I saw this recipe my husband can't stop talking about how delicious it was. He said you can make this any time . " it was GREAT" !!!! He takes clients out to lunch almost every work day . At least I don't have to worry that I'm duplicating a meal in the evening . He "make it as often as you want to ".

I have always wanted to try this!!! Will make it as a special surprise on Father's Day!! I will let you know how it goes!!

Cooking it now smells great can't wait to serve and eat it . When I as young was servered this in Baton Rouge Louisiana . And I loved it have not had it since. I used Chef Paul Prudhommes seafood magic for seasoning . And did not need any other seasoning .

Old have used similar receipe for years -- Try substituting 2 bottles of beer for some of the water. 3 - 4 tablespoons of Old Bay Seasoning works best. If using Old Bay, cut back on salt and cayenne. Serve with cocktail sauce for shrimp and grainy mustard for kielbasa. If you think you've made too much - you haven't.

Looks really good. Going to try it sometime.

Looks tasty and easy. I have to try it. Thank you

K

I am going to make today.. looks so good:-)

Had this in Charleston but was called "frogmire stew". Loved it!

I think I am going to make this instead of "same ol" barbeque for Fathers' Day dinne.

I have a similar recipe, but yours is better. Additionally, I add already cooked shrimp at the very end; saves having to peel them.

WOW,, this looks great for a family nite "let's every one get involved and cook"

My boyfriend and I made this last week and it was wonderful! We followed the recipe exactly. We will be making this again soon!

I have recipe very similar to this but it uses a half cup (or more) of Old Bay seasoning and no cayenne pepper. This recipe is to die for!! Make it and enjoy!!

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