A classic part of Lowcountry cuisine, the Carolina Shrimp Boil is almost like seafood soup without the soup. Bright and sweet corn, fluffy potatoes, and tender, savory shrimp are all braised in a broth seasoned with Old Bay spices. Every bite is infused with Southern heat and smokiness, with even more Old Bay seasoning to amplify it all to your tastebuds' delight! Often served atop butcher's paper to encourage everyone at the table to grab what they want, the Carolina Shrimp Boil is as socially fun as it is scrumptious!
Ingredients• 3 tablespoons kosher salt • 2 teaspoons coriander seeds • 2 teaspoons celery seeds • 2 teaspoons Old Bay seasoning, purchased or homemade, plus more for serving • 1/4 teaspoon cayenne pepper • 6 bay leaves • 1 bulb garlic, with the top cut off • 4 lemons, washed and cut in half • 3 pounds of red potatoes, cut in half • 3 yellow onions, quartered with root attached • 6 ears of corn, shucked and cut in half • 2 pounds shrimp, shell on
In a large stockpot, add 5 quarts of water.
Stir in the salt, coriander, celery seeds, Old Bay seasoning, cayenne, bay leaves, and garlic bulb.
Squeeze some of the lemon juice from the lemon halves into the pot.
Add the lemon halves.
Bring the mixture to a boil.
Reduce the heat to low and simmer for 15 minutes.
Remove and discard the lemon halves.
Add the potato and onions.
Bring the mixture to a simmer and cook until the potatoes are tender, for about 18-22 minutes.
Transfer the potatoes and onions to a large bowl using a slotted spoon.
Cover the potatoes and onions with foil to keep them warm.
Add the corn to the broth and simmer until bright yellow, about 5-6 minutes.
Transfer the corn to the bowl with the potatoes and onions using a slotted spoon.
Cover the bowl with the corn and potatoes to keep them warm.
Add the shrimp to the broth and cook until bright pink and cooked through at 145 degrees F internally, about 2 minutes.
Drain the pot and the shrimp.
Return the drained potatoes, onions, corn, and shrimp to the pot.
Serve with Old Bay seasoning.