Florida Shrimp Boil
Say hello to sun‑kissed Florida shrimp, fresh off the dock and into your Lowcountry-style seafood extravaganza! This easy, one‑pot feast brings together tender, shell‑on Gulf shrimp, sweet corn, smoked sausage, and baby red potatoes—all tossed in a flavorful Old Bay Seasoning broth.
Servings: 24 servings
Calories: 710kcal
Equipment
Ingredients
- 12-14 quarts water
- 1½ cups Old Bay Seasonings
- 4 lbs red potatoes ( small- leave whole)
- 4 lbs smoked sausage (kielbasa/andouille) Cut into 2-2½ inch size links
- 24 ears corn (cut in half)
- 16 lbs bay or gulf shrimp large (heads-off, peel on) Fresh is the best!
- 4 lemons - sliced and placed in boil pot Additional lemons are needed for condiments and sauces, and for squeezing over cooked shrimp as well.
- 6-8 garlic cloves (chopped)
- 3 large onions (quartered)
- 4 bay leaves (whole)
- unsalted butter
Instructions
Prep & Season Water
- Fill the 40-quart pot with 12 to14 quarts of water, 1/3 to 1/2 full.
- Bring to boil: Old Bay Seasonings, lemons, garlic, onions, bay leaves. This creates the flavorful broth.
Potatoes
- Start by adding the potatoes to the pot, as they take the longest to cook. Set your timer for 12 minutes. Cover the pot with a lid, and after 12 minutes, check if the potatoes are fork-tender. If they aren't, cook them for an additional minute or two and test again. When selecting red potatoes, choose ones that are similar in size for even cooking.
Sausage and Corn
- Add sausage and corn; return to a boil, cover, and cook 5-8 minutes.
Shrimp
- Add shrimp last; cover and cook until pink, about 2-3 minutes.
Drain and Serve
- Using the lift basket of the cooker, carefully remove it from the broth and drain it well. Be sure to wear long, up-to-the-elbow gloves when handling the lift basket for safety. Alternatively, you can use a long iron bar placed under the handle of the basket. With the help of a second person, lift the basket out and allow it to drain effectively.
- Once everything has drained well, for an additional rich flavor, toss the contents with melted unsalted butter.
- The simplest way to serve is to dump the contents of the basket on the tables covered with newspapers. Ahead of serving, make sure each table has lemon wedges, cocktail sauce, tartar sauce, melted garlic butter, hot sauce, cold drinks, large paper platters, large napkins or paper towels, and perhaps some hand wipes.
- An alternative way to serve is to use several extra-large disposable foil pans placed down the center of the tables. Make sure to place serving tongs in each pan.
Notes
It is crucial to follow the staged cooking order to prevent overcooking and ensure that every ingredient is cooked perfectly.
12-14 quarts of water is ideal for covering potatoes and leaving space in a 40-50 quart pot. Adding more water than specified will dilute flavor and increase spill risk
For a richer broth flavor, consider adding clam juice or beer. It's all about the flavor. Just make sure to adjust the water amount when adding another liquid.
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Nutrition
Serving: 1serving | Calories: 710kcal | Carbohydrates: 37g | Protein: 75g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 561mg | Sodium: 1032mg | Sugar: 8g