Ranch ShrimpBoil
Throw out some newspaper and dig into this colorful version of a lowcountry shrimp boil. This fun party recipe, rooted in the gulf coast regions of the South, is a veritable mixing pot of all the best things — fresh shrimp, spicy sausage, corn and potatoes, also doused in Old Bay and Ranch seasoning.
Ingredients(10)
- 2
lemons, halved, plus wedges for serving
- 6 tablespoons
Old Bay Seasoning, plus more for sprinkling
- 1 packet
- 1
red onion, quartered
- 1 pound
baby red potatoes
- 4 ears
corn, husked and halved
- 12 ounces
andouille sausage, sliced 1 inch thick
- 1¼ pounds
large shrimp, deveined
- 3 tablespoons
unsalted butter
chopped parsley for garnish (optional)
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Fill a large pot with 4 quarts water. Squeeze the lemon juice into the water and add the squeezed halves, followed by the Old Bay seasoning, the ranch seasoning and the quartered red onions. Hold back 1–2 teaspoons of the ranch seasoning for sprinkling at the end.
- 2
Bring the mixture to a boil over medium-high heat, then turn down the heat to medium-low and simmer for 5 minutes.
- 3
Add potatoes and cook until almost tender, about 10 minutes. Add corn and cook about 3 more minutes; then add sausage and cook 4 minutes more. Stir in the shrimp and cook until curled and opaque, about 2 minutes.
- 4
Reserve about ¾ cup of the broth and drain the mixture. Stir the butter into the broth and pour over the ingredients, tossing to mix. If desired, sprinkle with additional Old Bay and the ranch seasoning. Platter and serve warm with lemon wedges, garnished with parsley if desired.
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