Recipe Background
A classic part of Lowcountry cuisine, the Carolina Shrimp Boil is almost like seafood soup without the soup. Bright and sweet corn, fluffy potatoes, and tender, savory shrimp are all braised in a broth seasoned with Old Bay ® seasoning. Every bite is infused with Southern heat and smokiness, with even more Old Bay seasoning to amplify it all to your taste buds' delight! Often served atop butcher's paper to encourage everyone at the table to grab what they want, the Carolina Shrimp Boil is as socially fun as it is scrumptious!
A classic part of Lowcountry cuisine, the Carolina Shrimp Boil is almost like seafood soup without the soup. Bright and sweet corn, fluffy potatoes, and tender, savory shrimp are all braised in a broth seasoned with Old Bay ® seasoning. Every bite is infused with Southern heat and smokiness, with even more Old Bay seasoning to amplify it all to your taste buds' delight! Often served atop butcher's paper to encourage everyone at the table to grab what they want, the Carolina Shrimp Boil is as socially fun as it is scrumptious!
Ingredients
- water to taste
- 3 tablespoons kosher salt
- 2 teaspoons coriander seeds
- 2 teaspoons celery seeds
- 2 teaspoons Old Bay seasoning plus more, to taste, for serving
- 1/4 teaspoon cayenne pepper
- 6 bay leaves
- 1 bulb garlic with the top cut off
- 4 lemons washed and cut in half
- 3 pounds of red potatoes cut in half
- 3 yellow onions quartered with root attached
- 6 ears of corn shucked and cut in half
- 2 pounds shrimp shell-on
Directions
- In a large stockpot, add 5 quarts of water.
- Stir in the salt, the coriander, the celery seeds, 2 teaspoons of the Old Bay seasoning, the cayenne, the bay leaves, and the garlic bulb.
- Squeeze some of the lemon juice from the lemon halves into the pot.
- Add the lemon halves to the pot.
- Bring the mixture to a boil.
- Reduce the heat to low and simmer for 15 minutes.
- Remove and discard the lemon halves.
- Add the potato and the onions.
- Bring the mixture to a simmer and cook until the potatoes are tender, for about 18-22 minutes.
- Transfer the potatoes and the onions to a large bowl using a slotted spoon.
- Cover the potatoes and the onions with foil to keep them warm.
- Add the corn to the broth and simmer until bright yellow, about 5-6 minutes.
- Transfer the corn to the bowl with the potatoes and the onions using a slotted spoon.
- Cover the bowl to keep it warm.
- Add the shrimp to the broth and cook until bright pink and cooked through at 145 degrees F internally, about 2 minutes.
- Drain the shrimp.
- Return the potatoes, the onions, the corn, and the shrimp to the pot.
- Serve topped with the extra Old Bay seasoning.
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