Indulge in a Classic East Coast Shrimp Boil, a flavorful feast perfect for gatherings. This recipe combines big and meaty Black Tiger Shrimp, tender baby red potatoes, sweet corn, and savory Teton Waters Ranch Polish Sausages, all infused with a rich blend of Burlap & Barrel spices. The dish is finished with a garnish of fresh Italian parsley and lemon wedges, and served with a delectable garlic butter and reserved cooking liquid for dipping. This hearty, aromatic boil serves six and brings the best of coastal cuisine to your table. Check our store locator to find our Changing Seas Black Tiger Shrimp at a Whole Foods near you.
Ingredients
For the boil:
- 4 Teton Waters Ranch 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 pack Changing Seas Black Tiger Shrimp
- 1 sweet onion, quartered
- 6 cloves garlic, peeled
For the seasoning:
- 2 tbsp Burlap & Barrel Nobel Sweet Paprika
- 4 tsp Burlap & Barrel Zanzibar Black Peppercorn, cracked
- 1 tbsp Burlap & Barrel Red River Coriander, cracked
- 2 tsp Burlap & Barrel Fermented White Peppercorns, cracked
- 2 tsp Burlap and Barrel Grenada Gold Nutmeg, grated
- 2 tsp Burlap & Barrel Sweet Allspice
- 2 tsp ground Burlap & Barrel Buffalo Ginger
- 1 tsp Burlap & Barrel Szegedi 178 Hot Paprika
- 1 tsp Burlap & Barrel ground Laurel Bay Leaf
- 1 tsp ground yellow mustard seeds
- 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.