Bring a little Chesapeake energy to the table. Sweet, meaty Black Tiger Shrimp simmer with tender potatoes, corn, sausage, lemon, garlic, and classic coastal spices for a hands-on feast that’s bold, buttery, and made to gather 'round.
Ingredients
For the boil:
- 4 Polish sausages, cut on the diagonal into 1-inch-thick pieces
- 4 ears corn, shucked and halved crosswise
- 1 lb. baby red potatoes
- 2 lemons, halved
- 2 packs Changing Seas Black Tiger Shrimp
- 1 sweet onion, quartered
- 6 cloves garlic, peeled
For the seasoning:
- 2 tbsp sweet paprika
- 4 tsp black peppercorns, cracked
- 1 tbsp coriander seeds, cracked
- 2 tsp white peppercorns, cracked
- 2 tsp nutmeg, grated
- 2 tsp allspice, ground
- 2 tsp powdered ginger
- 1 tsp hot paprika
- 1 tsp bay leaf, ground
- 1 tsp yellow mustard seeds, ground
- 1.5 tbsp Kosher salt
For the garnish:
- 3 tbsp chopped Italian parsley
- 2 lemons, cut into wedges
For the garlic butter:
- 1 stick melted butter
- 1/4 tsp garlic powder
- 1 Tbs lemon juice
- ¼ of reserved seasoning (Please see the instruction)
- ½ tsp chopped Italian parsley
Instructions
Combine all dried seasonings, including salt. Fill a large stock pot 2/3 full of water and place over high heat. Add ¾ of the dried seasoning mixture. Add the lemons and potatoes. Cover and bring to a boil. Add corn, sausage, onion, and garlic cloves. Cook for 8-10 minutes, or until potatoes are cooked through. Carefully add the shrimp and cook for 2-3 minutes, until the shrimp turns pink. Do not overcook. Remove from heat. Drain, reserving 1 cup of cooking liquid for dipping. Transfer shrimp boil to your paper covered table or a large platter. Season to taste with salt. Garnish with chopped parsley and lemon wedges. Serve immediately, alongside piping hot dipping liquid and garlic butter.