Friday's Fare: Low Country Shrimp Boil

I will sing of the mercies of the Lord for ever: with my mouth will I make known thy faithfulness to all generations.   - Psalm 89:1 (KJV)

Shrimp, smoked sausage, potatoes, corn and onions, oh my! Every time my family visits, they ask me to make this recipe. I double it when they visit. It’s another easy, one (large!) pot meal – serve it with a loaf or two of crusty bread and you’re set…

Use large shrimp! I didn't plan ahead and only had small/medium shrimp on hand.
(that is also venison sausage, but any smoked sausage will do!)

Low Country Shrimp Boil

1 lemon, sliced in half (seeds removed if desired)

½ stick salted butter (optional, but delicious!)

½ can of Old Bay Seasoning

½ tbsp. crushed red pepper

3 ears corn, broken in half to make 6

6 new potatoes, cut in half

8 pearl onions or one large onion, cut in half and then quartered to make 8 pieces

1 lb. smoked sausage, cut into 1-2” lengths

1 lb. large raw shrimp (peeled and deveined if desired)

In a large stock pot, bring about a half gallon of water to a boil. Add lemon, butter, Old Bay seasoning, and crushed red pepper to boiling water.

Add potatoes and onions to the water and boil for 10 minutes.

Then add the smoked sausage to the water. Boil 5 minutes.

Add the corn to the water and boil 5 more minutes.

Lastly, add the shrimp to the water and boil for <5 minutes until shrimp are pink.

Drain, discard lemon halves (or use for garnish), and serve with cocktail sauce, butter, and crusty bread. Enjoy!

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