Shore is Good Shrimp Boil

Shore is Good Shrimp Boil

This Shore is Good Shrimp Boil with cocktail sauce and clarified tarragon butter is perfect for feeding the whole family!

Shore Is Good Shrimp Boil
Makes 10 to 12 servings
  • 7 quarts water
  • 2 (12-ounce) bottles beer
  • ½ cup Old Bay seasoning
  • 6 bay leaves
  • 2 lemons, thinly sliced
  • 2 (3-pound) bags small red potatoes, washed and scrubbed
  • 2 (16-ounce) packages hickory- smoked sausage, cut into 2-inch pieces
  • 10 ears fresh corn, shucked and halved crosswise
  • 4 pounds large fresh shrimp, unpeeled*
  • Garnish: Old Bay seasoning, lemon wedges
  1. In a large stockpot, combine 7 quarts water, beer, and next 3 ingredients. Bring to a boil over high heat; boil for 10 minutes.
  2. Add potatoes; return mixture to a boil, and cook for 10 minutes. Add sausage and corn; return mixture to a boil, and cook for 10 minutes. Add shrimp, and cook for 2 to 3 minutes or until shrimp are pink and firm. Drain mixture immediately. Garnish with Old Bay and lemon, if desired.
*We used 21–25-count shrimp.

Cocktail Sauce
Makes about 1½ cups
  • 1 (12-ounce) jar chili sauce
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  1. In a small bowl, combine all ingredients until blended. Cover and refrigerate up to 3 days

Clarified Tarragon Butter
Makes about 1½ cups
  • 2 cups butter
  • 1 tablespoon orange zest
  • 1 tablespoon minced fresh tarragon
  1. In a medium saucepan, cook butter and orange zest over medium-low heat for 5 minutes or until melted. Skim milk solids off the top of butter with a spoon, discarding solids. Slowly pour remaining butter into a bowl, leaving solids in pan; discard solids.
  2. Stir tarragon into clarified butter.

Get more great recipes by ordering your subscription of Cooking with Paula Deen today!