Shrimp Boil


I got a steal of a deal at the grocery store and invested in 2 pounds of shrimp. This sparked a genius idea. Why have a shrimp boil with just two people? We should invite friends! So that’s what I did, I called up my people and had a yummy shrimp boil!

So this meal obviously busts the beer budget. HOWEVER for a small dinner party, I think this was very affordable. About $27 and enough food for 6 people. If you get your guests to bring sides, beer, and dessert this is a damn cheap party!

Having company over made taking pictures challenging, but I think I took just enough for you to get the picture.

5-7 quarts of water, this will be dependent upon your pot

1 beer

2 lemons

6 tbs creole seasoning

2 tbs kosher salt

3 cloves of garlic

2-3 lbs red potatoes

4 andouille sausages

4 corn cobs

1-2 lbs raw shell-on shrimp

The key to an delicious shrimp boil is a great stock! The only way you can fail here is by under seasoning, more water = more seasoning.

Add the water, beer, creole seasoning, and salt to a stock pot and get it boiling. While the stock is heating up, cut two lemons in half and squeeze the juice into the pot. Drop the lemons in, too. Pull the skin off of three garlic cloves, mash them with a knife and drop them into the stock.

Cut the red potatoes into large chunks, quarters are usually a good size.

Once the water is boiling, add the potatoes. When the water comes back up to a boil, reduce the heat to medium-high and cook for 15 minutes.

Slice up the sausage. You can slice them into large hunks or smaller bite-sized pieces. Bite-sized pieces will take a little less time to cook up, so keep that in mind when adding them to the pot.


After the potatoes have boiled for about 15 minutes, add the sausage and cook for 5 minutes.


Cut the corn into thirds and drop them into the pot. If you have bite-sized sausages, toss them in at the same time as the corn. The corn will only take a couple minutes, but you can let it go for as long as 7 minutes if you need to prep your shrimp.


Rinse your shrimp. Drop them in the pot defrosted with the shells still on. After three minutes, pull the pot off the heat and strain.

You can drizzle melted butter over top before spilling onto the table or set out dip cups. I added a little garlic and parsley to the butter.


Pour the shrimp boil onto a large table. If you want to keep the mess at bay, cover the table in parchment paper OR if you get crafty like me and my friends you can create an aluminum foil blanket for the table. (We crimped the seams and everything to prevent cuts!) I know it looks tacky, but afterwards we just folded up the blanket with shells inside and threw it into the trash. No mess but the stock pot, cutting board, and knife!


Sprinkle with parsley and dig in with your fingers. You may want a fork for the potatoes, they are hot.


If you are lucky like me, your friends will bring dessert and biscuits. 🙂


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