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5 from 16 votes

Old Bay Shrimp Boil

By Britney
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 8
a piece of shrimp on a plate with corn, sausage, and potatoes.
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Old Bay Shrimp Boil is a hearty, flavorful one pot meal of smoked sausage, sweet corn, tender potatoes, and succulent shrimp. Set the table and roll up your sleeves because this mouthwatering feast is ready in just thirty minutes!
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Ingredients 

  • 8 cups Chicken broth
  • 8 cups Water
  • 2 12 oz cans of Beer
  • 2 Lemons, (sliced)
  • 3 Bay leaves
  • 2 Yellow onions, (roughly sliced)
  • 6 Garlic cloves, (smashed)
  • ½ cup Old Bay seasoning
  • 2 tbsps Onion Powder
  • 1 tbsp Red Pepper Flakes
  • 2 tbsp Garlic powder
  • 2 lbs New potatoes or baby potatoes
  • 6 pieces Corn on the cob, (cut into thirds)
  • 2 lbs Smoked sausage, (sliced)
  • 3 lbs Jumbo shrimp

Old Bay Butter Sauce

  • 1 cup Butter
  • 6 cloves Garlic, (diced)
  • 1-2` cups Reserved broth, (from above)
  • ¼ cup Old Bay seasoning
  • 2 tbsps Brown Sugar
  • Fresh parsley
  • 1 tbsp Red Pepper Flakes, (optional)

Instructions 

  • Add chicken broth, water, and beer to a large stockpot. Bring to a boil then add lemons, bay leaves, onions, garlic, old bay seasoning, onion powder, red pepper flakes, and garlic powder. Stir together and boil for 5 minutes.
  • Add potatoes, corn, and sausage and boil for 10-15 minutes, until potatoes are tender.
  • Add shrimp and cook for 2-5 minutes, until the shrimp is pink and slightly curled.
  • Save 2 cups of the broth. Drain the pot and add the contents onto a serving tray.
  • Make the old bay butter sauce - Melt butter in a saucepan and add old bay, brown sugar, and 1-2 cups of the reserved broth. Cook over medium heat for 5 minutes. Add red pepper (optional). Pour sauce on top of shrimp and garnish with fresh parsley. Use any leftover sauce for dipping and serve with additional melted butter and hot sauce.

Notes

  • Be sure to use a very large pot. I recommend using a 15-20 quart pot. If you don’t have a pot large enough, use two pots and divide the ingredients equally among both pots.
  • Don't overcook the shrimp. Shrimp cooks quickly so watch it closely! You'll know it's done when the shrimp turn pink and curl slightly.
  • The potatoes tend to cook faster than the corn. Either add them in 5 minutes after the corn or watch them closely and temporarily remove them if they soften too soon.
  • Use fresh, non-frozen ingredients in order to minimize prep time.

Nutrition

Calories: 882kcal, Carbohydrates: 50g, Protein: 46g, Fat: 57g, Saturated Fat: 26g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 361mg, Sodium: 3038mg, Potassium: 1316mg, Fiber: 6g, Sugar: 8g, Vitamin A: 1627IU, Vitamin C: 45mg, Calcium: 227mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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