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Shrimp Boil (a Charleston, Sc-"low Country" Recipe)

Submitted by: | Source: Chef Rick

Shrimp Boil (A Charleston, SC-
2010-12-31 Other
5 1

I found this recipe (via Chef Rick)after looking for a recipe for Hummingbird Cake. Not only did I find that recipe; I also found this 'gold nugget.' I am forever thankful to whomever led me to his blog! This "Shrimp Boil" recipe is an 'Oh my goodness!' seafood pot of lip-smacking, finger-licking, soul-filling, comfort food.

  • Servings: 4 or more (adjustable)
  • Prep Time: 15--20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes (+/-)


¼ lb Keilbasa, or other spicy, smoked sausage) per person (sliced into bite-sized pieces
½ lb Raw Shrimp In Shell Per Person
3 Red Bliss Potatoes Per Person
1 Ear of Corn Per Person
2 Lemons
Cayenne Pepper
Bay Leaves
*can/bottle of Your Favorite Beer, modification
*oregano, modification
*olive Oil-- 1/4 Cup or More, to suit your taste (modification
Old Bay Seasoning
Black Pepper
2 Small Onions Per Person
1 Carrot Per Person, cut into quarters
1-2 Crabs Per Person


1. Boil water and beer in a large kettle on stove or outdoor cooker.

2. Season water with salt and your choice of above "flavorings and herbs" along with the juice of two lemons or 2 tablespoons of vinegar, and olive oil.

3. Add potatoes and cook for 10 minutes. Add carrots, sausage and onions. Bring back to a boil.

4. When potatoes and carrots are almost tender, add corn and crabs.

5.Bring to a boil, then add shrimp.

6. Cook a few minutes until shrimp are just done - they will be pink in color.

7.Drain and pour into a basket or onto platters.

*Have cocktail sauce and Dijon mustard at hand.