Savannah Shrimp Boil

This Savannah Shrimp Boil is the perfect meal to share with family and friends during the long days of summer! Enjoy this delicious feast with the variety of condiments including recipes for Spicy Cocktail Sauce, Basil Garlic Butter, Rémoulade, and Jalapeño Lime Butter.

Savannah Shrimp Boil
 
Makes 8 to 10 servings
Ingredients
  • 6 (6-inch) squares cheesecloth
  • 4 bay leaves
  • 2 tablespoons crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 4 lemons, halved
  • 2 heads garlic, halved
  • 1 pound smoked sausage,* cut into 2-inch pieces
  • 2 pounds small red and white potatoes
  • 4 artichokes, stemmed
  • 4 ears fresh corn, shucked and halved crosswise
  • 4 pounds unpeeled large fresh shrimp
  • Fresh lemon wedges
  • Old Bay seasoning
Instructions
  1. Layer cheesecloth squares on top of each other; add bay leaves, red pepper, salt, peppercorns, and mustard seeds to center. Bring edges of cheesecloth together to completely enclose spices; secure tightly with kitchen string.
  2. Fill a 21½-quart stockpot halfway full with water. Add cheesecloth bundle, lemon halves, garlic, and sausage, and bring to a boil over high heat. Reduce heat to medium-high, and boil for 30 minutes.
  3. Add potatoes; cook for 10 minutes. Add artichokes; cook for 15 minutes. Add corn and shrimp; cover, remove from heat, and let stand for 30 minutes. Drain and serve immediately with lemon wedges and Old Bay.
Notes
*We used Conecuh Hickory Smoked Sausage.

Spicy Cocktail Sauce
 
Makes 2½ cups
Ingredients
  • 1 (12-ounce) jar chili sauce
  • 1 (5-ounce) jar prepared horseradish
  • ½ cup ketchup
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce 2 to 3 teaspoons hot sauce
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. In a medium bowl, stir together all ingredients until well combined. Cover and refrigerate for up to 3 days.

Basil Garlic Butter
 
Makes ½ cup
Ingredients
  • ½ cup unsalted butter, softened
  • ¼ cup chopped fresh basil
  • 1 clove garlic, minced
Instructions
  1. In a small bowl, stir together all ingredients until well combined. Cover and refrigerate for up to 2 weeks. Let butter come to room temperature before serving.

Rémoulade
 
Makes about 1½ cups
Ingredients
  • 1 cup mayonnaise
  • ¼ cup chopped fresh parsley
  • 2 tablespoons Creole mustard
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons paprika
  • 1 large clove garlic, minced
Instructions
  1. In a small bowl, whisk together all ingredients until well combined. Cover and refrigerate for up to 3 days.

Jalapeño Lime Butter
 
Makes ½ cup
Ingredients
  • ½ cup unsalted butter, softened
  • ½ teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ½ jalapeño pepper, seeded and finely minced
Instructions
  1. In a small bowl, stir together all ingredients until well combined. Cover and refrigerate for up to 2 weeks. Let butter come to room temperature before serving.

 

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