Classic Outdoor Shrimp Boil Recipes

Steps:

• For the shrimp boil: Pour the beer into a very large pot and add 8 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning, garlic and thyme and bring to a simmer. Add the potatoes and cook until they are just tender on the outside but still crunchy within, 6 to 7 minutes.
• Drop the corn and andouille into a 24- to 28-quart BPA-free cooler with a spout. Pour the potatoes and seasoned water over the top and tightly shut the lid. Let sit 10 minutes.
• Add the shrimp and shut the lid again. Let sit 10 to 12 minutes more.
• For the hot sauce butter: Meanwhile, melt the butter in a small saucepan. Remove from the heat and stir in the hot sauce, lemon juice and 1/2 teaspoon salt.
• Drain the shrimp boil and serve with the hot sauce butter. Garnish with parsley.

Steps:

• Bring 4 quarts water and first 7 ingredients to a boil in a 12-quart stockpot.
• Add potatoes; simmer 15 minutes.
• Add corn and sausage; simmer 8 minutes.
• Add shrimp, cover, and turn off heat.
• Let shrimp sit 10 to 15 minutes to absorb flavor.
• Drain liquid, and spread shrimp boil out on a newspaper-covered table.
• Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning.

Steps:

• Fill a large stockpot with 4 quarts water. Squeeze lemons into water; add rinds. Add bay leaves, seasoning, garlic, onions, chile, 1 1/2 teaspoons salt, and thyme. Bring to a boil. Reduce heat, and simmer 10 minutes.
• Add potatoes; simmer 12 minutes. Add corn; simmer 5 minutes. Add shrimp; cover, and simmer until opaque, 3 to 4 minutes. Transfer ingredients to parchment paper or a bowl. Sprinkle with salt; serve with lemon and hot sauce.