A delicious Southern shrimp boil begins with a well seasoned liquid. This recipe will be a great success for 3 to 4 people. Double this recipe for a group of 6 to 8.
3 qts water
1 bottle of beer (your favorite)
2 T sea salt
1 t dried thyme
½ t cayenne pepper (optional)
½ t fine ground black pepper
2 to 3 bay leaves
1 lemon, quartered
½ sweet onion, such as Vidalia, cut into large chunks
3 cloves garlic, peeled and left whole
3 T Old Bay Seasoning, plus more for serving
1 lb small red or gold potatoes, scrubbed
1 package (13.5 oz) andouille or kilbasa sausage, sliced into 1½ inch pieces
4 ears yellow corn, shucked and cut in half
2 lbs jumbo unpeeled raw shrimp
Lemon wedges, for serving
Combine water, beer, salt, thyme, cayenne pepper, black pepper, bay leaves, lemon quarters, onion quarters, garlic, and Old Bay in a large pot.
Bring to a boil, lower heat and let simmer for 10 minutes.
Add potatoes and simmer 10 to 12 minutes, until almost fork tender.
Add sausage and corn and simmer another 10 minutes.
Add shrimp, remove from heat, cover, and let sit another 5 to 7 minutes.
Meanwhile, make the butter-dipping sauce.
Butter Dipping Sauce
8 oz stick unsalted butter, melted
1 t Louisiana or Crystal hot sauce, plus more for serving
1 clove garlic, grated
1 T lemon juice
Whisk together melted butter, hot sauce, grated garlic, and lemon juice.
Pour half of the Butter Dipping Sauce into a large bowl or platter.
Remove shrimp, sausage, corn, and potatoes with a large slotted spoon onto the large bowl or platter.
Stir gently until evenly combined.
Serve with 4 small individual bowls of the remaining Butter Dipping Sauce.
Sprinkle with additional Old Bay, add some lemon wedges, and pass the hot sauce.
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