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Don’t let the long-ish list of ingredients here fool you: This recipe is easy! You basically just throw everything into a pot (but not all at the same time. Read the instructions). There’s very little chopping or cutting or any kind of prep involved.
Ingredients
- 2 whole lemons, plus 2 more lemons cut into wedges for serving
- 12 garlic cloves, unpeeled
- 3 large onions, peeled and quartered (I use sweet ones, like Vidalia)
- 2 tbsp whole grain mustard
- 1 tbsp hot sauce, plus more for serving
- 3 bay leaves
- 1 tbsp salt
- 5 sprigs fresh thyme
- 1 big handful fresh dill, divided
- 2 and 1/2 lbs whole small red potatoes, larger potatoes cut in half
- 16 ounces kielbasa, cut into 12–16 pieces
- 16 ounces whole white mushrooms
- 6 cobs of corn, shucked and broken in half
- 3 lbs large (count: 31-35/lb) easy-peel deveined shrimp, leave the shells on
- 3 tbsp butter, cut into small pieces
Instructions
- Fill a large pot with 6 quarts of water. Cut the whole lemons in half. Squeeze the juice into the water and add the squeezed lemon halves as well. Add the garlic, onion, mustard, 1 tablespoon hot sauce, bay leaves and salt. Tie the thyme and half of the dill into a bouquet using kitchen twine. Add it to the water. Stir well. Cover and bring the water to a boil over high heat. Reduce heat to low and simmer 5 minutes.
- Add the potatoes. Cover and cook until they’re just tender, 9-10 minutes. Add the kielbasa, mushrooms and corn. Cook covered for 5 minutes. Stir in the shrimp and cook covered until pink, 2-3 minutes.
- Meanwhile, chop the remaining dill fronds.
- Scoop out 1/2 cup of the cooking liquid. Add the butter to the liquid and stir until it melts. Use a slotted spoon to transfer the shrimp, sausage and vegetables to a large platter. Discard the herb bouquet. Drizzle with the butter mixture.
- To Serve: Cover a table with newspaper. Pile the shrimp, sausage and vegetables right on top, or leave everything on the platter. Sprinkle with the chopped dill. Put out the lemon wedges and hot sauce. Squeeze the garlic cloves from the skin as a condiment as well. Make sure there are a lot of napkins on hand before you dig in!
Um, KKELLER, what wine?? Are you talking about Pimm’s? It’s not wine, it’s gin based I believe, and fruity. Gentrified?? You must be fun to be around if your so triggered by a shrimp boil. Nothing at all wrong with this boil. I’m from the deep south and we do this all the time. Shrimp/mudbugs (crawfish), sausage, potatoes, mushrooms, onion, lemon and Old Bay/seafood boil. Get over it, it’s fine, nothing triggery to see here…
This article is EXTREMELY frustrating since I grew up in the south where we have REAL seafood boils . You don’t pair it with wine . Y’all really know how to gentrify everything .
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Yum! I love the spin on the classic shrimp boil! We both have shrimp boii on the mind. I’ll be the first to admit I’ve never done a true shrimp boil! Only on the grill! Must give our recipe a try!
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I love how you served this up by *dumping* it all in the center of the table and letting everyone have at it. While I can’t eat fish of any kind, your meal does look delicious and I know my husband would dive right in.
As for the Pimm’s…a former co-worker of mine is British and we were served Pimm’s at a summer BBQ we attended at their home a few years ago. I enjoyed in very much.
I LOVE Shrimp Boil!! Looks delish!
★★★★★
I love my Pimms in the summer!
A shrimp boil is always a good excuse to throw a beach party.
★★★★
I have only really ever had Pimms when in the UK (except for the party I mentioned). I wonder why. You are absolutely right that it is the perfect summer drink. I’m going to make sure to find a bottle and play around with some cocktails this summer! What do you like to mix your Pimms with?
This is a very beautiful way of making the shrimps! I love them anyway prepared!
I was lucky enough to be invited for dinner when this recipe was on the menu. It was delicious, colorful, and soooo much fun watching Christi dump it right onto the table. I will be making this for one of our dinner parties too.
★★★★★
Except, I think you’re the one who actually made it. I can’t remember what I was doing but I do remember handing you the recipe and disappearing! It was delicious and fun for sure :)
This is something my hubs and I have always wanted to try! I’ve wondered how it could really be that great, too, but you’ve convinced me! ;)
This looks wonderful! I’ve always wanted to so a shrimp boil! Thank you for promoting the giveaway too! So glad that I got to meet you this weekend!
AWESOMENESS! I’ve lost a few afternoons to Pimm’s punch myself C:
★★★★★
I love everything about this…shrimp boil, wine pairing, and info about the potato trip with Black Gold Farms!
One of my favorite summer meals when we have company.
★★★★★
Love this recipe, Christine! Beautiful!