Shrimp Boil Recipe for 4

how to make a shrimp boil for 4

I realize you can’t write a post about entertaining with a shrimp boil without sharing the recipe for said shrimp boil, but I also didn’t want the original party post to get too cluttered with ideas and recipes. I’m sharing my small-scale recipe here today, which can be served in mini colanders to hold everything.

This is called a low country boil if you’re in the deep South, in fact the concept originated in Louisiana. Around here, though, we just call it a shrimp boil and usually serve it for a crowd, drained and poured over newspaper spread out along a large community table, and eaten family style.

Sometimes you want to re-create an experience on a smaller scale, and with an elevated sense of style. That’s where this table setting with mini colanders comes into play. Use the recipe below and incorporate the other ideas from the link above, for a fun dinner party with friends or family.

shrimp boil place setting

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Small Scale Shrimp Boil

  • 1 pound Jumbo shrimp in the shell
  • 1 package smoked sausage {I used Hillshire Farm Chipotle beef smoked sausage}, cut into 1 inch pieces
  • 4 ears of corn on the cob, shucked and cut into 1 1/2 -2 inch pieces
  • 1 pound small red potatoes, cut in half
  • 1 sweet or white onion, cut into chunks
  • 3 Tablespoons Old Bay seasoning
  • Lemon for garnish

Fill a large pot full of water and bring to a boil. Add seasoning to water.

Gently add potatoes to boiling water and cook for 5 minutes.

Add onion and corn to pot and cook 5 minutes.

Add sausage and shrimp and cook 5 minutes or until shrimp is cooked through and pink.

Remove and strain all ingredients from the water, and serve with lemon wedges.

Serves 4-5


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