Low-Country Shrimp Boil

This recipe is deceptively simple, but the results are amazing. Once again, we credit the summer 2014 issue of Family Circle. We provide the instructions here,
in case you have difficulty accessing the website.  The website link is here.

One of the guests, who loved the dish, suggested taking the shells off the shrimp next time. You can try it if you like, but we don’t recommend it. The shells provide a lot of color, and at least where we live, provide more assurance the seafood is fresh. We hope you find this recipe to be as much of a crowd pleaser as we did.



3 lbs. small red potatoes

1½ lbs. kielbasa, sliced into 2-inch pieces

4 ears corn, husk and silk removed, halved

¼ cup Old Bay Seasoning

3 lbs. shrimp, shells on



Place potatoes and kielbasa in bottom of a large stockpot. Fill with 5 quarts cold water. Stir in Old Bay Seasoning, cover and bring to a boil; cook 5 minutes. Remove lid and carefully add corn; cook 10 minutes. Stir in shrimp and cook 2 minutes, until pink and just cooked. Drain. Sprinkle with more Old Bay Seasoning, if desired.

Makes 8 servings

Prep Time: 5 minutes

Cook: 17 minutes

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