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Classic Carolina-Style Shrimp Boil

If you're looking for an outside meal and want to switch things up from the typical barbecue or picnic, try a classic Carolina-style low country shrimp boil. Seafood, potatoes, and corn all cook together, and food is eaten by hand over butcher paper or newspaper. It's a simple, hearty meal, perfect for feeding a crowd.
Prep Time 1 hour 35 minutes
Servings 8 servings


  • 4 c. tomato juice
  • 4 bay leaves
  • 2 lemons halved and sliced
  • 1 orange halved and sliced
  • 3/4 c. Old Bay Seasoning plus more for garnish
  • 1/4 c. kosher salt
  • 2 lb. fingerling potatoes halved lengthwise
  • 6 ears corn shucked and cut into 2-inch pieces
  • 1 lb. smoked sausage such as andouille or kielbasa, thinly sliced
  • 4 lb. medium-size whole head-on shrimp
  • 2 Tbsp. finely chopped fresh flat-leaf parsley


  • Combine tomato juice, bay leaves, lemons, orange, Old Bay, salt, potatoes, and 2 gallons water in a large pot with a perforated basket; bring to a boil. Cook until potatoes are almost tender, 5 to 7 minutes.
  • Add corn and sausage. Cook until corn is tender, 4 to 6 minutes. Reduce to a simmer. Add shrimp and cook until bright pink and tails curl up, 3 to 5 minutes. Carefully lift basket from pot, being mindful that residual boiling water drips out.
  • Transfer to a newspaper-lined table or a large serving platter. Sprinkle with parsley and additional Old Bay. Serve with Burnt Lemon Aïoli and Cubanelle Pepper Butter alongside.
Keyword Classic Carolina-Style Shrimp Boil
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