shrimp with lemon

Alabama Shrimp Boil

Recipe Courtesy of Melissa Hodgson

"It is an absolute necessity for my family that we have Alabama shrimp boil when we go to our beach. I grew up north of there and experienced this wonderful meal as a child. My family now considers it part of our beach week."

Type: Main Dish
Prep: 50 minutes
shrimp boil with corn and potatos
  • 4 lb 16-20 head on Alabama Gulf Shrimp
  • 1 bag Zatarains crab boil spice
  • ¼ cup salt
  • 2 tbsp cayenne
  • 3 lb little redskin potatoes
  • 3 ears corn
  • 1 head garlic
  • 1 onion
  • 1 lemon

De-head shrimp. Shuck corn. Quarter onion and lemon. Break corn in half and garlic into individual cloves. Put potatoes in the bottom of an 18qt heavy stock pot. Add water 2/3 the way full. Toss in the Zatarains bag. Add salt and cayenne. Add garlic, onion and lemon, squeezing the lemon quarters. Boil 30 min. Add corn. Boil 5 min. Add shrimp. Boil 1 min. Pull off heat. Put lid on stock pot. Let sit 5 min. If your stockpot doesn’t have the strainer insert, drain boil in sink. Dump entire boil on old newspaper on beach house porch table. Everybody grab a beer and stand or sit around together peeling and eating.

Share This