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Aunt Dot’s Shrimp Boil
Updated: Apr 25, 2022
This recipe is fun & special to me! I first learned what a Shrimp boil was from my Aunt Dot, who did not throw newspaper down on a card table outside, but instead served it to us at her dining room table with a bright yellow tablecloth covered in sea creatures! I loved the meal, but I also loved the presentation. After such a lovely experience, I decided to create my own version of this Shrimp Boil at my own dining room table hosting my friends and family. In my opinion, the secret is in the sauce and rolls. For this recipe, I like to use my large Le Creuset stockpot to cook the meal. To serve, I prefer two large platters that can be placed in the center of the table with tongs for people to reach & take what they would like.
What you will need:
1 lb frozen shrimp (EZ peel, uncooked)
1-2 packages of beef smoked sausage (links cut into sections)
1 lb baby red potatoes
1 package of frozen corn on the cob (I prefer this over fresh because it is already cut and peeled)
2 lemons- halved
1 seasoning package (I like Zatarians)
For the sauce:
1 stick of butter
2 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp Old bay seasoning
The KEY to this recipe is the ROLLS- Sister Schubert dinner rolls are a MUST. You can find them in the frozen section of your grocery store. They get popped in the oven right before the meal is served.
In your large stock pot, fill it about halfway full of water. Add your seasoning packet and lemons. Let the water come to a simmer before adding the baby red potatoes. After about 20 minutes, add chopped up sausage, wait 5 minutes, add the corn on the cob. Let that come to a nice steady boil for 10 minutes then turn off the heat, pour in the frozen shrimp, stir and shut the lid. This will help prevent over cooking the shrimp. We cannot have that. While the shrimp is cooking, melt your sauce mixture in a sauce pan and whisk together really well. After about 3-5 minutes, have someone help you drain the water out of the stock pot. Dump the contents onto your platters and remove the lemons and seasoning packet. Pour the butter mixture over the platter and serve.
I like to set the table with lots of tongs or spoons for reaching & a few extra bowls for “scraps” from the shrimp peels.
Don’t forget the rolls!
This pairs well with a really cold chardonnay!
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