Shrimp Seafood Boil Recipe

Clean and prepare seafood

Rinse shrimp under cold water and pat dry; if not already deveined, remove shells and devein or leave tails on per preference. Scrub clams and mussels and discard any that remain open after a light tap.

Prep vegetables and sausage

Scrub the small potatoes (leave whole) and halve larger ones so pieces are roughly uniform. Cut corn into thirds. Slice sausage into 2" pieces. Zest lemons and halve them.

In a very large pot (6–8 quart) combine water, chicken broth (or seafood stock), and white wine (if using). Add Old Bay seasoning, kosher salt, whole peppercorns, bay leaves, smashed garlic cloves and lemon halves (squeeze one half into pot before adding if desired). Bring to a rolling boil over high heat.

Taste the broth after it comes to a boil and adjust seasoning — add up to 1 additional tablespoon Old Bay or more salt to suit preference. Reduce heat to maintain a steady boil but not a violent, overflowing one.

Add the potatoes to the boiling seasoned broth first; cook 10–12 minutes until just tender when pierced with a knife (time depends on size).

Using a slotted spoon or spider, remove potatoes to a large serving bowl or sheet pan to keep warm. Add sausage and corn to the pot and cook 5–7 minutes until sausage is heated through and corn is tender-crisp.

Remove corn and sausage to the serving bowl with potatoes to keep everything together and warm.

If using clams and mussels, add them to the pot now and cover; steam 4–6 minutes until shells open. Remove any unopened shells. Transfer shellfish to the serving bowl.

Return the pot to a boil. Add shrimp and cook 2–3 minutes, or until shrimp turn pink and opaque. Do not overcook. Use a slotted spoon to transfer shrimp to the serving bowl on top of the potatoes, corn, sausage and shellfish.

In a small saucepan over low heat, melt the unsalted butter. Stir in chopped parsley, lemon zest, crushed red pepper flakes and a pinch of coarse sea salt. Warm gently until fragrant. Taste and adjust with a squeeze of lemon or additional Old Bay if desired.

Pour the warm butter sauce over the piled seafood boil in the serving bowl or transfer everything to a large paper-lined tray for a traditional presentation. Sprinkle extra Old Bay and chopped parsley over the top and serve with lemon wedges and crusty bread or corn muffins. Provide melted garlic butter for dipping if desired.

Serve immediately while hot. Each full recipe yields two entrees; split into two plates or serve family-style.