- Difficulty 2
- Prep Time 30 mins
- Cook Time 40 mins
- Serves 4
Boils are a big deal in the American South, from the Lowcountry of coastal South Carolina to the Gulf shore of Louisiana. They’re a summer staple, usually made with just four simple ingredients: shrimp, new potatoes, corn on the cob and smoked sausage. Here, we’ve enriched the broth with plenty of crisp lager and Old Bay Seasoning, a zesty spice blend that’s a regional specialty.
Ingredients for the Boil
- 2 lemons
- 10-1/2 cups (2.5 L) water
- 2 473 mL cans lager
- 1 head garlic, halved crosswise
- 1 yellow onion, halved
- 1/4 cup (60 mL) Old Bay Seasoning
- 1 tbsp (15 mL) salt
- 680 g new potatoes, scrubbed
- 4 cobs corn, husked and cut in half (or thirds if large)
- 900 g fully cooked smoked pork sausage, such as kielbasa, cut in 1-1/2-inch pieces
- 900 g shrimp, deveined (but not peeled), rinsed and drained
- 2 tbsp (30 mL) chopped parsley
- Lemon wedges
Ingredients for the Garlic-Lemon Butter
- 1/2 cup (125 mL) salted butter
- 2 cloves garlic, grated
- 1 tbsp (15 mL) lemon juice
Directions for the Boil
- 1. Halve lemons crosswise; squeeze juice into a small bowl, discarding seeds. Place lemon juice and rinds in a large (6 to 8 L) stockpot; add water, lager, garlic, onion, Old Bay Seasoning and salt. Bring to a boil. Reduce heat, cover and simmer until fragrant, about 10 minutes.
- 2. Uncover, increase heat and return to a boil. Add potatoes. Reduce heat to medium and cook for 15 minutes.
- 3. Increase heat and return to a boil. Add corn and sausage. Reduce heat and boil gently for 3 minutes. Reduce heat to low and stir in shrimp. Simmer gently just until shrimp are pink, 2 to 3 minutes.
- 4. Place a large colander in the sink. Drain shrimp mixture in colander. Using tongs, remove and discard onions, garlic, garlic skins and lemon rinds. Spoon shrimp mixture onto a large platter and drizzle with some of the garlic-lemon butter. Sprinkle with parsley and serve family-style with remaining garlic-lemon butter and lemon wedges alongside.
Directions for the Garlic-Lemon Butter
- 1. While potatoes are cooking (Step 2), in a small saucepan, melt butter, stirring occasionally, over medium-low heat. Add garlic and cook, stirring, until fragrant, 30 to 60 seconds. Drizzle in lemon juice, whisking constantly until blended. Keep warm until ready to serve.
- Cajun Butter: Omit garlic and lemon juice. Whisk 1-1/2 tbsp (22.5 mL) Cajun seasoning into melted butter.
- Serve at the peak of corn and potato season for the most intense flavour.
- Newspaper makes the best tablecloth for this deliciously messy meal, and it makes cleanup so simple. Put out an empty bowl, so everyone can discard their shrimp tails and any chewy bits of sausage casing.
- This recipe is made for laid-back entertaining and can be multiplied easily.