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Classic Outdoor Shrimp Boil

  • 4 lemons, halved, plus wedges for serving
  • 1 cup seafood seasoning, such as Old Bay
  • 20 cloves garlic, crushed and peeled
  • 1 bunch fresh thyme (20 to 22 sprigs)
  • 3 pounds small potatoes
  • 12 ears corn, shucked and broken in half
  • 2 pounds precooked andouille sausage links, cut into 2-inch chunks
  • 4 pounds extra-large (U15) unpeeled shrimp, tails left on
  • 1 stick (8 tablespoons) unsalted butter, melted, plus more for serving
  • Chopped fresh parsley, for garnish
  • Hot sauce, for serving
  1. Into a 44-quart outdoor boil pot, add 16 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil.
  2. Add the potatoes and cook until they are just tender, about 10 minutes. Add the corn and andouille sausage and simmer until heated through, about 10 minutes. Add the shrimp and cook until pink, about 5 minutes.
  3. Carefully drain the low country boil and transfer to a large serving platter, rimmed sheet pan or straight on the table covered in paper. Drizzle with melted butter, then top with the parsley. Serve with lemon wedges, melted butter and hot sauce.


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