Updated: Aug 7, 2021
This hearty meal consists of peel-and-eat shrimp, smoked sausage, red potatoes, and corn on the cob. You start with water and a 1/2 cup of Old Bay (that’s right, I said a 1/2 cup). Once it boils, you add the potatoes, followed by the sausage, corn, and a quick cook of the shrimp. Drain the contents and its yums all around. Pour it straight on a paper-covered table or serve in tubs for a casual, picnic-style dinner.
Recipe sourced from mccormick.com
We’re treating “Dad” this weekend with the celebration he deserves! Father’s Day is about expressing our appreciation and admiration to the man who gives so much of himself to our family, so it needs to be a special dining experience.
When my daughter Emily and I started talking about the special Father’s Day edition of our Family Date Night Dinner, it was an easy decision. We knew this one had to include seafood. My husband, Trevor, could eat seafood for breakfast, lunch, and dinner for a month straight and not get sick of it. Being landlocked in the middle of the country makes it so hard to get fresh seafood. This shrimp boil was the perfect solution. We used big, jumbo shrimp from the frozen section, which cooks up great. The great thing about this meal is that it cooks in one big pot. Speaking of the pot, you will need a BIG one a 12-quart minimum.
I highly recommend making the remoulade included with my crab cake recipe for dipping the potatoes and shrimp. It has become my family’s favorite new condiment. They put it on everything. You can also serve this with traditional cocktail sauce. This recipe makes 8 very large servings. If you prefer, you can cut the recipe in half to make it serve 4 with leftovers.
Let’s get cooking!
4 quarts (16 cups) of water
1 bottle (12 ounces) of beer, (optional, we used Corona)
1/2 cup of Old Bay Seasoning
2 tablespoons of salt
8 medium red potatoes, quartered
2 large onions, cut into wedges
2 pounds of smoked sausage, cut into 2-inch pieces (I used John Morrell Smoked Sausage, which is gluten-free)
8 ears of fresh corn, shucked and cut in half
4 pounds of frozen jumbo shrimp, shells on, thawed
How to make:
Please be sure to visit: mccormick.com for the source recipe and original cooking instructions.
Bring water, beer, Old Bay, and salt to a boil in a 12-quart stockpot on high heat.
Add the red potatoes and onion quarters. Cook for 8 minutes.
Add the smoked sausage. Cook for 5 minutes.
Add the corn. Cook for 7 minutes.
Stir in the shrimp. Cook for 4 minutes or just until the shrimp turn pink.
Drain the cooking liquid. The pot is very heavy, so it might take two people: one to tip the pot and the other to hold the lid ajar so that the liquids will drain without spilling the contents of the pot.
Pour the contents of the pot into two large serving bowls or mound on a paper-covered table.
Sprinkle with additional Old Bay Seasoning if desired.
Serve with compliant cocktail sauce or remoulade.
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