Boiled Shrimp

Main Course

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves a crowd

  • 2 gallons water
  • 1 cup kosher salt
  • 1 cup liquid shrimp boil
  • 4 lemons, halved
  • 4 large onions, peeled and quartered
  • 4 heads garlic
  • 2 pounds small red potatoes
  • 2 pounds smoked sausage cut into 1-inch   pieces
  • 2 pints whole mushrooms
  • 4 ears corn, shucked and quartered
  • 8 pounds unpeeled, head on shrimp, rinsed
  • 2 to 3 pounds ice

Shrimp Boil

Click image to enlarge


Place water, salt, and shrimp boil in a large pot over high heat. Squeeze lemons into pot and add rinds along with onion and garlic. Bring to a boil and add the potatoes, sausage, and mushrooms. When potatoes are almost done, add corn and cook for 5 minutes. Remove corn and potatoes and set aside. Add shrimp, return to a boil, and cook 1 minute. Remove from heat and add ice; allow to soak for 10 minutes. Drain shrimp, pour onto newspapers, and serve hot.


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