Low Country Shrimp Boil


 Noble Pig Low Country Shrimp Boil OXO Shrimp Down
Have you ever experienced a seafood boil? Since I live in the Pacific Northwest, I love using shrimp as my shellfish of choice when enjoying this type of cuisine.

This is a great way to feed a crowd for weekend get-togethers or holidays. Boils are fun to do outside with a large pot and a propane tank, but in Oregon I can't wait for the weather to cooperate for this type of cooking. I use a large pot on the stove and cook it in two batches. I cover the dining room table in newspapers and everyone sits down for an interactive meal of peeling shrimp, corn on the cob, potatoes and kielbasa.

This shrimp boil is in conjunction with a blogger event I am participating in called the #ShrimpShowdown. OXO tools provided some really nice items to help make it all possible while the NFI Shrimp Council and Eastern Fish Company sent over 5 lbs of beautiful extra large prawns. These un-peeled, vein-in shrimp are chemical free and wild-caught from the waters of Mexico. Eastern Fish Company's Sail Brand has become the gold standard for quality and consistency in the seafood industry. Just look at these gorgeous shrimp!

Noble Pig Shrimp Boil large shrimp
I used the OXO 3-Piece Bowl and Colander Set to rinse the shrimp before I got started. This is probably one of the nicest colanders I have and truly love that it has a lid. It's easy to keep the shrimp on ice and in the fridge with this bowl. No mess whatsoever. I have the 9-piece set too.

Noble Pig Shrimp Boil OXO tools
Since the shrimp were unpeeled and vein-in, a little bit of prep work was required. I used the OXO Flexible Kitchen & Herb Snips to cut through the shell on the back of the shrimp. This makes it easy to then remove the vein with the OXO Shrimp Cleaner (both seen above). Both tools made it all so simple to get these shrimp ready for the boil.

Noble Pig Shrimp Boil OXO lemon juicer
Here I'm using the OXO Wooden Lemon Reamer to extract the juice from the lemons and into the broth. If you've never used a lemon reamer, I can highly recommend them. I never seem to be able to squeeze all the juice from a lemon and this tool is quite helpful when it comes to extracting it all. Good for limes too.

Noble Pig Low Country Shrimp Boil
I have a really large stock pot I use to do my boils. I cook them in two batches, mostly because as we sit down to enjoy one serving the next comes off the stove warm and ready to eat. I find it much more enjoyable this way and the food remains hot.

Nobe Pig Shrimp Boil Shrimp showdown
Before serving and after each batch is cooked, I toss the mixture with garlic butter...it's the perfect finishing touch to this meal.

Print Recipe

Low Country Shrimp Boil

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 8

Ingredients

  • 2-1/2 pounds extra large prawns, unpeeled
  • 5 quarts water
  • 1 (12 oz) beer
  • 1 bag Shrimp and Crab Boil
  • 1/4 cup Old Bay Seasoning
  • 2 T kosher salt
  • 2 lemons, juiced plus rinds
  • 1 large onion, quartered
  • 1-1/2 pounds small red potatoes
  • 4 ears corn, broken into smaller pieces
  • 1 lb kielbasa
  • 1/2 cup butter
  • 2 teaspoons finely minced garlic

Directions

  • De-vein shrimp and set aside on ice until ready to use.
  • In a large stock pot, add water, beer, shrimp and crab boil, Old Bay, salt, lemon juice and rinds from both lemons and onion. Bring to a boil and simmer for 5 minutes.
  • Add potatoes and cook for 10 minutes. Add corn and kielbasa, cook for 5 minutes more. Add shrimp, cooking for 3 minutes or until pink and opaque.
  • Drain broth and toss with butter that has been melted with minced garlic.
  • Serve on a bed of newspapers with lemon wedges and your choice of dipping sauces such as cocktail sauce or a spicy mayo.
  • *I often double this recipe and cook it in two batches to feed a crowd. However, if you have a large enough pot (usually and outdoor boil pot) you can double it and cook it all at once.
Nobe Pig Shrimp Boil Shrimp show
Giveaway is now CLOSED.

Low Country Shrimp Boil

Two Years Ago: Roasted Brown Sugar-Five Spice Butternut Squash
Five Years Ago: Sweet Potato Spice Cookies
Six Years Ago: Peanut Butter Banana Chocolate Chip Muffins

Disclosure: This post is sponsored content by OXO and The NFI Shrimp Council. As always, all opinions are my own.


Post a Comment

26 Comments and 3 Replies

  1. My kids are super picky, but everything you have in that shrimp boil are things they would eat. I think this needs to be on my meal plan for a fun Friday evening dinner.

    Reply
  2. betty campbell 2

    love the shrimp boil

    Reply
  3. Colleen 3

    Hi,

    The shrimp boil looks amazing! Do you have a recipe for this? I couldn’t find one on your site.

    Reply
    • Colleen 4

      Ok, clearly my brain…and eye-sight…has failed me today. I see the recipe…can’t wait to make this! lol

      Reply
  4. Kyle 5

    This is a great idea for my annual Memorial Day Weekend Kick-Off party!!!

    Reply
  5. jeri 6

    Looks delicious, but there’s no widget

    Reply
  6. Emma 7

    Giveaway widget appears to be missing? Just wanted to let you know :)

    In other news, that shrimp boil looks AH-MAZE-ING. I’ve always wanted to do a seafood bake like this!

    Reply
  7. It looks amazing! I’ve only done a shrimp boil once and I really need to do it again!! Man oh Man does it look good!

    Reply
  8. Shrimp boils are so good! It’s been a while since I’ve had one. Need to remedy that!

    Reply
  9. Liz 11

    I am making this the first second I see fresh corn on the cob at the market! What a spectacular dish for entertaining!!!

    Reply
  10. Eve McGee-Malone 12

    Thanks so much for the recipe and the chance to win. No widget, though. :(

    Reply
  11. Jo Wake 14

    Didn’t know about this before. I love shrimp boils or crab boils. There is a restaurant we go to sometimes in North Carolina who specialise in them with different things such as clams, shrimp and crab as well as corn and potatoes oh and sausage of course.

    I used to be given 5lbs of shrimp periodically so long as I made my Jambalaya. Lovely recipe.

    Reply
  12. I just want to dive right into that pot. (It looks like it might just be big enough to do that.) 😉

    Reply
  13. Camille 16

    I love a shrimp boil! Reminds me of summer days and family reunions.

    Reply
  14. Devon 17

    We always make low country shrimp boils whenever we can! However, we love using this creole spice blend from McCormicks! It gets super spicy if you pop open the bag in the pot. It always reminds us of being on vacation and can make even a bad day into a happy memory.
    link to mccormick.com

    Reply
  15. Misha 18

    This looks amazing!

    Reply
  16. Every single part of this dish screams summer time!

    Reply
  17. Your shrimp boil sounds and looks heavenly!! Now I wish I had purchased corn at Costco! I had everything else! :) Thanks so much for sharing and your pictures are so crisp and perfect! LOVE! :)

    Reply
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  19. Cathy, this looks so good….I just want to dig in and get messy with it all. I’m still new to shrimp boils (never made one) and while I don’t know if the garlic butter at the end is the usual way it’s done, I’m SOLD!

    Reply
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  23. katie 26

    I LOVE shrimp boils!!! This sounds so good and now I’m officially craving a shrimp boil. Might have to make one for tonight for dinner! lol.

    Reply
  24. Audra 27

    I love family shrimp boils and yours look amazingly delicious! Love your addition of beer, pinning <3

    Reply
  25. Pamela 28

    I’ve indulged in so many shrimp boils during my lifetime. My Dad was the mayor of a little town in SC for a while, Carolina Lowcountry! His wife gave me a copy of “Charleston Receipts” which is the oldest Junior League Cookbook in print, started in 1950. I thought I would find a Shrimp Boil recipe in my copy but I did not. The book is more interesting to read than to cook from. If you ever need a terrapin recipe, Charleston Receipts has one. Your shrimp boil contains all the necessary ingredients for a perfect boil, wish it was warm enough to cook one outside and enjoy right now! I have had them with crab claws and cleaned crabs added. That inclusion just makes the party last longer. I’m not a fan of Old Bay but a shrimp boil requires it for seasoning. (I think I’ve grown tired of crabs steamed with so much Old Bay. In this area, more northern VA, DC and MD, they add so much Old Bay your lips burn and the crab flavor is masked. Also they steam the crabs whole! That was practically a sin when I was growing up. The first time I ate crabs in MD I thought I would die. I was taught to clean crabs at a young age, while they were still alive. No outer shell, no “Dead Man,” (which I later decided was roe, possibly fat?) claws away from the body, no gills, etc. When I was served steamed crabs with “Dead Man” still in the crab, I just knew I would perish. I drank more beer than I ate crab that night. Thanks for posting your recipe.

    Reply
  26. Lauren 29

    This looks so good…and tossing it all in GARLIC BUTTER at the end tipped the scales for me! Gonna have to try it!

    Reply
  27. Carrie Allton 30

    It’s tradition in our family to have a boil on the first night of our summer camping trip. We live on the Washington coast and pick up the prawns on our way out of town. I had cut the recipe out of a magazine years ago and even though I don’t need it now, my husband laminated it so my kids would have it someday for their own trips. Good memories!

    Reply
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  29. Birdiebee 32

    What an awesome recipe. I have never made any type of boil before but will be trying this out on my family.

    Reply
  30. debby 33

    If i were to make this using both shrimp and crab legs, when would i add the crab? Also never heard of the shrimp & crab boil (seasoning im thinking?) Where is that? When you make 2 batches do you reuse the same seasoned broth for both or fresh everything for the 2nd batch? Thanks :) please email me to be sure i recieve the answers.

    Reply
  31. debby 34

    Here in my hometown when i move, if we ask the newspaper they give us free end rolls of white unprinted on newspaper rolls. The ink on the paper skeeves me, i would prefer the plain white. Next time ask. Even just a clean sheet to lay ontop of all the printed paper.

    Reply

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